Pears, Pears, Pears

A Trio of Pear Dishes –

My in-laws live in a town outside of Boston. Believe it or not, they have been in the same house for 40 years! In their side yard, they have a single pear tree. Most years it produces an abundance of pears and this year was no exception. Jake’s dad knows that we like to cook and decided to bring us a bag full of those delicious pears.

These pears were so juicy and sweet; they made for the perfect afternoon snack. If it’s at all possible, they were almost too juicy. I needed to lay out at least three napkins at my desk at work – still a small price to pay for the ripe goodness.


After about a week, it was time to figure out what to do with the rest of the pears. We weren’t going to finish them all just by eating them as snacks. This was the perfect opportunity to find some new pear recipes and go to town. I had a mini cooking day to myself and whipped up three dishes:

I mentioned in The Fu Behind the Fu’d page that I get almost all of my recipe inspiration from Pinterest, so I linked each to the recipe I used. Because I also made multiple dishes on this occasion, I won’t provide step-by-step instructions on what I did. (It should all be in the recipes.) I will add a little commentary on my experiences making each dish and a judgment on the final products.

Raspberry Pear Pecan Bread

Get the Pinterest recipe here.

I originally chose this recipe because I had just bought my very first KitchenAid stand mixer and wanted to make bread. I don’t have a lot of experience making bread. From what I gather now, this was much less of a traditional bread recipe and much more like a banana bread recipe. I probably didn’t need my stand mixer at all. Oh well!

This bread was good. I loved the tangy and tart flavor that the raspberry left throughout each bite. I also went light on the brown sugar, so it wasn’t overly sweet. The recipe called for grating the pears. Because of how juicy the pears were, there was a lot of liquid, which I think caused the bread to fall apart a bit. I think counteracting it with more flour may have helped. The pear flavor was also barely there. For a sensitive palate, it might be the perfect hint, but I was craving more. We enjoyed the bread for a few days and ate most of it. But because I used fresh fruit, it was best to toss the rest after that. Regardless, this would make a beautiful gift during the holidays or to bring to a lunch/dinner party.

Creamy Sweet Potato and Pear Soup

Get the Pinterest recipe here.

I enjoyed this soup. I was surprised that Jake liked it, too. He is usually much more of a hearty stew type person, but he thought this had a unique flavor. I followed the recipe closely. Although, I did mistakenly sprinkle thyme leaves throughout the soup, which left a small chunk every few slurps. I should have left the thyme sprigs whole to flavor the soup and then removed them.

I don’t frequently use my immersion blender, so I get excited at any opportunity. The photo below reveals how infrequently I use it because I still have the label on it! It worked like a charm and left the soup with a great consistency.

I gave half the batch to my in-laws, but I wish had doubled the recipe and saved even more for ourselves! This soup seems like it would freeze very well, since you don’t have to worry about any chunks of vegetables or starches getting too soggy when re-heating.

Pear Vinaigrette

Get the Pinterest recipe here.

The vinaigrette was a bit of trial and error. In general, I love homemade dressings that have olive oil, fresh garlic, and lemon. I was able to use the extra juices when grating the pears for the bread recipe. However, again, the pear flavor was almost non-existent and I decided to scrounge up some extra grated pear to throw in.


I used it a few times as a salad dressing and as a slaw dressing. I still have not figured out the best way to store something like this. I feel that the pear needs to be refrigerated, but after a couple of days, the olive oil begins to solidify at the top. This means that when I want to use the dressing, I need to let it sit out for a bit and then shake it up. I will be sure to report back if I ever figure out the right technique or perhaps you can help me out and let me know how you make it work!

Pears seem to be a great alternative to other fruits. They have a much more subtle flavor. I think that it can complement savory dishes well, but could be too mild for sweeter dishes. Overall, another successful mini cooking adventure with some lessons learned!


35,000 ft Above the Ocean

Our Food Journey To Hawaii –

My husband, Jake, and I recently got married (June 2018) in gorgeous Hawaii. We both don’t have big families and decided it was the perfect excuse for a destination wedding! We wed on the island of Oahu and then journeyed over to Kauai for our honeymoon. Oahu is a much more touristy island with pockets of local areas. Kauai is amazingly rural and lush in some parts. In fact, Kauai is where they filmed some of the scenes from Jurassic Park, which we saw on an ATV tour! We decided because this was such an important occasion, that we would splurge and fly first class on Hawaiian Airlines. I chose to write this blog about our food experience on the flight because it was wonderful. I think you might enjoy seeing some really great airline food!

(By the way, choosing this topic was a hard choice. There was so much amazing food in Hawaii – poke bowls, food trucks, “huli huli” chicken, and the list goes on. Nevertheless, I thought this experience was unique.)

WOW! I was awe struck within the first five minutes. The spacious lie flat seats, the comfortable pink blanket, and complimentary mai tai immediately upon boarding.

Most of the photos were from our trip to Hawaii (versus the return trip); I was so excited about everything on the way there, I had to capture every moment. Although not as camera-crazy on the return trip, I did snap a photo of the menu so you can at least see what they were serving. (I placed it at the end of the post so I could leave it full size for readability.)

We had a choice of our first course – Jake and I decided to get different ones so that we could try everything! I got the coconut shrimp noodle salad and Jake got the watermelon, baby heirloom tomato feta salad with lime vinaigrette. These were really good. The noodle salad was surprisingly light and the shrimp were not overcooked! The coconut flavor was subtle. The only thing I wish is that there was a little more dressing so the noodles were less dry. I had just a small bite of the watermelon salad, but it was refreshing and fruit was fresh.

For the main course, I ordered the farfalle pasta and Jake ordered the slow roasted beef with Israeli couscous. I simply cannot resist a pasta dish if the opportunity presents itself. It had smokey shiitake mushrooms (yum) and those basil leaves were the freshest basil leaves I have ever seen in my life. In fact, they were so oddly fresh that I wondered if they were a different “breed” of basil! The beef was good and very tender. I know the sauce looks like it might have come from a microwave meal, but it was good and not too salty.

Dessert after the main meal was a pineapple coconut cheesecake. Again, it was surprisingly light and the perfect way to introduce us to the island flavors we were about to experience over the next two weeks.


The pre-arrival snack was practically a full meal; the tomato coconut bisque was amazing.(I’ll have to find a recipe and try it.)


I hope that this post made your mouth water at least a little bit. I also hope that it helped dispel those age-old notions that airline food leaves much to the imagination. In this experience, I was really pleased and I still reminisce about this food and the service!

Please comment, as I would love to hear about your airline food experiences!


Photo(s) referenced above:

Menu To and From Honolulu / JFK

Fu’d For Thought

Thanks for joining me!

I started this food site simply because I love to cook, I love to eat, and I love to share what I’ve done with others.

20180831_194420My husband, Jake, and I have his late grandmother’s stitch work hanging in our kitchen. It reads, “No matter where I serve my guests, they seem to like my kitchen best.” I couldn’t agree more that food brings people together and warms any atmosphere. We may not always get to share the food we cook, but this site is a way for me to create a sort of “virtual kitchen” with you as my guest.

If you’re wondering where the blog name comes from, I talk about it a bit on The Fu Behind The Fu’d page. In short, I recently got married and changed my last name. But before that, my last name was Fu and it was a part of what made me “me”. The name of this blog helps to keep that alive!

I am a novice with blogging and would love to see comments and feedback. Please enjoy the posts and I hope that they put a little smile (and appetite) into your day!