My Adventurous, Spicy Twice-Baked Potato

Use large baking potatoes (These exact measurements were used for one large potato. Alter accordingly.)

Per potato:

1 ½ tsp mayonnaise

½ - 1 tbsp butter

1 tsp of honey mustard

1 tsp of yellow mustard

1 tsp of Sriacha Hot Chili Sauce

Salt and pepper to taste

Scoop out the yummy, starchy insides.

Put this into a bowl and smash a bit with a fork. Pre-smash if you will, more smashing will come later.
I like a rugged twice-baked potato, if you desire a more creamy texture, put this mixture into a blender, I use a fork and good ole’ elbow grease.

Then, I add the butter and
mayonnaise or substitute.

Continue SMASHING.

Next, I blend in the honey mustard and yellow mustard. (I like the combination)

Closing in on the finale I add some Sriacha Hot Chili Sauce and then
a few dashes of crushed red pepper.

Sprinkle with salt and pepper.

*One of my secrets to a mouth watering potato skin, good enough to eat afterwards is to sprinkle just a dash of salt into the boat of the potato before filling with the pre-baked mixture. 

I love to eat the skin.

Do you?

Some time away... For Zero..

I may be taking some time away from Somewhere in Between to make myself more available for Zero. 

Who is Zero?

This is Zero! 

He is the little man that my husband I saved, along with his sister, from the streets. He was no more than a mouse with no eyes when we found him and we brought him to a place where we thought he was going to live a long and happy and long life.

Well he is sick with FIP now and may not have such a long, long life.

I will be writing daily about the remainder of his life at

fourcatsfiveeyes.blogspot.com

if you want to keep up with how he is doing. 

Enjoy life, every day! 

Half-vegan Citrus-Nutmeg Banana Bread

I love to bake and eat and share banana bread. I especially love to share banana bread.  When my bananas get a little bit speckled and brown, that's when I know it's time for 

banana bread. I have milk or eggs in my house, I try and steer more vegan, but I did 

have butter to use so I searched for the appropriate recipe. I found one 

at food.com and made an 

adaptation from there. 

Mashed bananas and butter...

 But then when the recipe called for applesauce, I worried because I have never seen canned applesauce in Korea and I don't have any apples to make homemade applesauce in a jiffy. Thinking on my feet, with a cat under my feet, I decided to take a chance on some fresh juiced tangerines.

I had been given a box full and was searching for tangerine recipes too. Well, now I have one!

After I juiced the tangerines I thought some nutmeg might compliment the citrus and give the bread that holiday taste. I was delighted.

I made up my own from scratch, Half-vegan Citrus-Nutmeg Banana Bread! 

I loved the subtle undertones of citrus and know that when I make this again I am going to add more juice and more nutmeg.


Here's what I did use:

1.5 cup wheat flour

1tsp. baking soda

1 tsp. salt

3/4 cup sugar

3 beautifully brown bananas

1/4- 1/2 cup fresh tangerine juice

3 tbsp. butter (you can use vegan substitute)

1/4 tsp. vanilla extract

1/2 cup chopped walnuts


1. Preheat oven to 350 F.

2. Mix the first five dry ingredients in a large mixing bowl

3. In a smaller bowl mash the bananas and butter together well.

4. Add the tangerine juice to the banana mixture along with the vanilla extract.

5. Then add the banana mixture into the dry ingredients little by little. I did this by hand.

6. Add walnuts and then pour into a greased bread pan and bake for 45 minutes. Check to be sure the inside is well cooked with a fork or toothpick.

7. Enjoy!




This is a perfect recipe for the holiday season! It'll be at my Thanksgiving table!

That's it, move over husband...

I've fallen in love and, well,  you and your stinky socks and messy ways just don't compare.

I take that back, but this is a pretty close second. So watch out.

I created a new version of a macaroni and cheese using what I had in my house. I am not vegan, but I lean more in that direction, so in my refrigerator there is not milk, but soy milk. Butter but no eggs. And occasionally, there is cheese. Not often, but once in a while. And noticing this cheese the other day made me think of my mother's homemade macaroni and cheese.

Well, this is not my mother's macaroni and cheese. But with changing times and altering diets, this is a better, more modern twist on it.

My mouth fell in love.

There's a secret to why, I'll let you know in a minute.

It was one of those mornings..

I woke up to my cat drinking out of the toilet bowl.

I had to remind her that she has a bowl full of water right next to her food bowl in the kitchen. Silly kitty, I think she just likes the thrill. She's a thrill seeker.

The beauty of a mountain...

It's autumn and the mountains just thirty minutes north of where I live in Seoul were beckoning. 

Bukhansan was calling me. 

And my kitchen was calling me too. My basil plant was screaming "COME AND PULL SOME LEAVES OFF OF ME ALREADY!" 

So it is time to make some pesto. 

But when making pesto, one must have a great pesto recipe in mind... and my mind was thinking pesto pizza! 

Homemade Apple Cider...

I wanted to use some apples that I bought from the farmer's market at the corner but didn't have time for a pie, yet... I'll find time to make an apple pie... don't doubt that. 

So I decided to go for a batch of homemade apple cider. Crisp, sweet, and perfect for the oncoming fall weather that I'm so excited about! 

Basic necessities: Sugar, cinnamon, honey (or maple syrup) and some nutmeg for extra spice.

I used only about 5 of these apples and pulled about a quarter of a gallon (give or take).