Recipe and Photos by: Sonia Leung

Restaurant Baby (RB) #3 tied the knot in May of 2011. She was the first in our family to marry. If there was one thing Mom made sure of, it was for RB#3 to marry with all the luck and good wishes. Mom consulted relatives, and friends – especially those with an elderly at home, on our hometown Chinese wedding traditions. As it turns out, RB#3’s mother-in-law (Auntie K) was also doing the same.

On the day of the wedding, while all the girls were primping (starting at 6:30am), Auntie K brought breakfast galore and the much appreciated coffee to the bridal chamber. Along with breakfast she dropped off a tray of semolina pudding, and instructed that everyone eat some: “At least a bite. It’s sweet. This is a lucky food in our culture (Gujarati).”

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Adapted from Chocolate & Zucchini’s Japanese-Inspired Quinoa

Kim (aka Restaurant Baby #4) is a fan of Heidi Swanson of 101 Cookbooks. We started accumulating all sorts of whole grains (and, yes, one bottle of blue agave nectar). When I was looking through our pantry for Eat Down the House, I found a handful of red quinoa, less than one cup to be exact. What to do with the quinoa?! Luckily, Chocolate and Zucchini posted a recipe for Japanese-Inspired Quinoa .

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