Archive for the ‘General’ Category

Coco. Napa. Wine. Smile.

09 Jun


I discovered something very special this weekend. Coco loves the combination of the sun, green grass and being surrounded by a tipsy couple. At  our trip to a winery, restaurants and a B&B in Napa, I never seen such a big smile on Coco. His smile made me smile, and his smile was contagious. Countless passer-by smiled and giggled, pointing at happy coco on a red wagon.

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Posted in General


Gluten Free Almond Biscotti

30 May

I was introduced to the idea of a gluten free diet only a few months ago, when I had a guest over for a dinner, who couldn’t consume any wheat products. So an opportunity presented itself to prepare a gluten free birthday cake, which I successfully made.

Now that my mom has a retail business called The Riceway (, she wanted me to experiment with this rice flour called Riz flene, from Japan.  She was trying to sell this flour on her website. To help promote her business, I decided to make almond biscotti, by substituting all the flour with Riz Flene. The result was astonishing!  Since my mom is still in the process  of getting the Riz flene approved by the FDA, you may need to use another type of gluten free flour, or you can just use regular flour.  It will be delicious either way.

Almond Biscotti Makes about 35-40 cookies
Adapted from Bon Appetit, December 1999  and

3 1/4 cups all purpose flour or 3 1/4 cups gluten free rice flour (preferably Riz Flene)
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest (I didn’t have any zest, so I omitted this, but it still came out really good without it)
1 cup sliced almonds

1 large egg white

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.

Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.

Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

Do ahead: Can be prepared one week ahead. Store in airtight container at room temperature.


Gotta Give That Love

26 May

No matter how much money you have, no matter how much delicious and nutritious food you eat, you won’t survive without some love in your life. I had to take a moment  to show coco some love first thing in the morning. I think abundance of love is the secret to Coco’s longevity. He is 17 years old, turning 18 this October. That is 119 in human years!

Coco also got some love and blessings from Don P…..


Posted in Coco, General


Goat Hill Pizza

19 May

It was one of those lazy Saturday afternoon. Ra and I decided to explore Potrero Hill and to stop by Goat Hill Pizza to have some freshly baked pizza. No Coco this time, but we brought the Canon 5DMK2 we borrowed from Mark Sebastian so we can take good footage of delicious meal we had in this quaint neighborhood.

Damn right… the food was good. We killed it…. Sorry Coco, you will get to taste some of this next time…


Welcome to Coco & The Wagon

13 May

Coco and the Wagon, is brought to you by the experiences of Annchan Jones.  Here you can find great photos of the awesome culinary creations she makes daily.  And of course, you can catch a glimpse of Coco and The Wagon.  To start this site off., here’s photos from a recent trip to Santa Cruz, and the beautiful 3-tiered cake that Annchan made, supervised by the one and only Coco. (it was her first time making this kinda of cake..)