No Rise Pizza Dough

I was curious when I saw the no rise yeast for pizza dough and after baking one yesterday I can say it's not good at all. The dough doesn't have much flavor nor chewiness; it's just like ordinary bland white bread. I don't recommend it and I believe there is no instant pizza dough that you can mix, knead for 4 minutes, and ready to form, top, bake right away and have a great tasting pizza with the correct texture. Peter Reinhart's Neapolitan Pizza Dough is still the best in my honest opinion. Retarding the pizza dough in the refrigerator for at least one night makes the best tasting pizza dough.

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Sprouted Seeds Shoots with Yogurt Dressing Salad

salad of green pea and daikon shoots, fresh pineapple, cucumber ribbons, 

halved cherry tomatoes, and dried cranberries with Asian yogurt dressing 

I started sprouting seeds again when I saw organic radish seeds for sprouting at the grocery store. The packet promises a lightly spicy daikon (radish) flavor which can be eaten raw in salads and sandwiches or lightly steamed and added to stir-fries. Indeed, the sprouts and shoots are very very flavorful and I love them on top of sandwich. I also got a packet of green peas for growing into shoots. I buy the shoots when available from the Asian grocery store but I want to try them raw in salads, when very young and only about 3½ inches tall. They are a little grassy when eaten raw but I like them when added to salad with Asian yogurt dressing.

sweet green pea shoots

daikon seeds shoots

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Ube, Buco-Pandan, and Ensaimada Yeast Waffles

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Ice Candy

honeymansi, watermelon lambanog cocktail, and mango lime 

This year, it seems Spring took a vacation somewhere cooler because Summer arrived directly from Winter. Our Yoshino cherries bloomed almost overnight and it's so warm that for the first time we had to turn on our AC in the middle of March. It's perfect timing that our KCC hosts, Arnold and Jun, chose ice candy for this month's theme to cool us off. Thank you guys.

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