I can’t think of anything better right now than fresh, sweet sugarsnap peas bought from the Farmer’s Market. They taste so green and the little peas nestled inside their shells burst with fresh flavor. Kids love it too because they’re so fun to eat. Seems like anything that involves a little “project” to open, like nuts and shells, are met with great enthusiasm.

Mia’s done with school for the year, so we have a long summer of trying to entertain the kids all day. Luckily the 2 of them are playing so well together, even if Mia is starting to really boss Claudine around (Claudine doesn’t know any better, however, and she just follows her around saying “okay!”). We are looking forward to a non-Flea week. We still have steady online orders, but it would be nice not to have to pack cookies every night for a change.

We are mighty happy to see cherries at the markets and stores, and while they are still a bit steep, you can always find everything cheaper in Chinatown. We polished them off in one sitting and they were firm and sweet. By the way, a cherry pitter is a handy gadget to have around if you’re feeding cherries to small kids.

A visit with my parents means more rice cakes (I’ll probably end up posting about every rice cake out there during the course of this blog). These, however, are one of my favorites. They’re made with rice wine as a key ingredient and as a result they are somewhat fermented and spongy, not unlike a sweet Ethiopian Injera, oddly enough. And who can resist the mini-cupcake shape?

Rainy spring days with a chill in the air means it’s a perfect day for a tea party. The girls are enjoying hibiscus tea with thin, crispy, sesame cookies right now, a favorite rainy day activity.