Did you know there’s a Friends’ episode where Ross eats Monica’s Kiwi Lime Pie not knowing there’s kiwi in it? He’s allergic and doesn’t have a good reaction. haha. However, my kiwi lime pie will definitely say, I contain kiwis! I saw these beautiful RubyRed kiwis in the market and had to make something with them! So here’s this pie. Or is it a tart? What’s the difference??

I love corn. And so I also love corn bread! But I find that it could turn out quite dry at times. So I wanted to make one similar to the NYT Cooking’s Meskouta recipe that I love. So I turned the cornbread into a cornbread loaf! It’s has the great aroma of corn while still being so tender and moist! It’s also so easy to put together, so long as you have a blender on hand.

There’s a cafe in Los Angeles called modu cafe that had a perilla lime tart that I really wanted to try but was unable to since it was seasonal! I love the korean perilla leaf but especially love the japanese shiso leaf. Though they’re the same plant, I assume, they taste very different! I was reminded of my shiso lemon ice cream that I made and so wanted to tackle making the very same combination but in tart form! The use of making candied perilla leaves is so smart since many people make candied mint leaves and perillas are a cousin of mint!

I love japanese egg sandos. They’re super popular and often bought in 7-11s in Japan along with their sweeter cousin: the fruit sando! I realize that fruit sandos are basically cake. The milk bread acts as the cake layer surrounding lightly sweetened whipped cream and fruit. How can you go wrong with these? They look pretty yet they’re so easy and simple to make!