Egg White Glass

Thinly spread over a buttered pan on medium heat until crispy

Kimchee-Pickled Rainier Cherries

These were popped in some leftover kimchee brining liquid i had used for red radishes and watermelon rinds previously.

I know I have the urge to kimchee almost everything I see (just as long as I don't kimchee anyone's grandmother I think we're ok), but who wouldn't? Spicy fermented pickling is just too desirable a method to let any produce slip by.

I'm not entirely 100% thrilled with the flavor on it's own. But it is unique and might be a nice and surprising unknown in a salad or any dish for that matter.

Made from banana peels, star anise and cinnamon simmered in water for one hour.

Takes on a great roasted flavor and can either be applied to savory or sweet.

Not sure which path to choose first...