Hannah (BitterSweet), Author at BitterSweet

Donut Stop Believing

The heady smell of dough, yeast and sugar, gently clouds the cool air. It comes in soft waves, blindsiding the hungry with sudden pangs of the rich aroma. Golden, cloaked in shiny, crackled glaze, these treats look substantial, but seem to evaporate the moment you sink your teeth in, leaving behind only a whisper of buttery sweetness.

Vegan Donut and Gelato in Houston, TX immediately delivers on the promise of their name the moment you walk in the door. Lined up in neat rows behind the glass case, rainbow colors dazzle, bejeweled with sprinkles, marshmallows, nuts, seeds, and even crisp bacon. You’d be forgiven for questioning the first part of the title but before you ask, yes, everything here is 100% plant based, reaffirmed in no uncertain terms everywhere you look. Posters brightly advertise “Shift To Plant Based,” “Eat Plants, Plant Trees,” and “Be Kind, Inspire Change, Help Animals,” alongside family photos of puppies dressed in sweaters. Meatless proteins fill the freezer and dairy free milks are fully stocked in the adjoining fridge. It feels a bit like coming home, if your parents were vegan activists.

Perhaps that’s on purpose. Van and Hung were the previous owners of a Loving Hut outpost in the area, bringing a large swath of the pan-Asian menu with them, alongside the generous array of donuts, gelato, and other sweets. Their dedication to the community shines though in each plate, luring in the skeptical with both a sweet and savory touch. By all means, eat dessert first; the golden rounds of dough are baked fresh every morning, ready to face the day even before the sun is. From a simple glazed cake donut that tastes for all the world like a Krispy Kreme incarnate to monstrous apple fritters that would make a New Englander proud, they’re simple pleasures all, simply done right.

You’d think such indulgences would ruin your appetite, but the moment you see a steaming bowl of pho emerge from the kitchen, I promise that a new hunger will gnaw savagely, impossible to ignore. And then, what about the vegan orange chicken, an imitation that surpasses the original? Glossy and gleaming under bright window light, it’s almost enough to distract you from the fully staked burgers that follow, either beefy or of the crispy chicken variety, sporting the most impeccable patties ever seen on a bun.

Don’t worry if you have to run. Grab a kolache on your way out to get the best of both worlds. Pillowy bread encases traditional fillings like sausage and ham, all with the option to add bacon, cheese, and jalapeño, which should be a no-brainer. Falafel is definitely an outlier, showing another side of this versatile, edible art form.

Hopefully you’ve saved room for one last scoop. Lighter than the average ice cream, the gelato is easy to justify after, or before, or during, any meal. All the classics are in attendance, the chocolate and vanilla filled to the brim, but look further for a real treat to the tune of lemon cheesecake, taro, cookies and cream, matcha, and more creative combinations. You never know what you’ll find, which is part of the thrill.

Vegan Donut and Gelato feeds the community, both in body and spirit. It’s a place to gather, to see friends, enjoy events, or simply remind yourself of the good in the world. Perhaps that sounds like a lofty takeaway from a donut shop, but as you can see, it’s so much more than that. I know from experience, as it’s a roughly three and a half-hour drive from Austin, but worth a trip from anywhere.

Vegan Donut and Gelato
16618 Clay Rd #125
Houston, TX 77084

August 11, 2025March 20, 2026

Hannah (BitterSweet)7 Comments

Just Nuts

Simple pleasures are what feel like genuine luxuries to me. I’ve come to terms with the fact that I’m not a fancy person; I don’t crave fine dining and I’d rather go foraging for food than shop at Erewhon, any day of the week.

Along those lines, I think about Marcona almonds as an attainable indulgence, but only once in a while. After all, the “queen of almonds” wouldn’t taste as royal if they became a daily habit, right? Skinless, buttery, with a soft yet crisp bite, they’re just nuts like any others, yet somehow so much more. When I see a neat little bowl of these tawny gems on display, I know we’re talking real money here.

As such, I don’t make Marcona almond money. I do, however, always have a stash of standard nonpareil almonds on hand, which are easily elevated to a level of greater opulence with just a touch of olive oil. What separates these nuts from the rest of the bushel is a higher fat content, so why not give them a little boost? Briefly frying the kernels in grassy, peppery olive oil gently cracks through their thin skins to infuse the meat inside.

Sizzling and popping in the pan, they unleash a cacophony of joyful sounds as their toasted, nutty scent fills the air. Merely the act of cooking them is a pleasure, long before they ever cross your lips. The whole experience of it never fails to brighten my day.

Seasoned gently with herbaceous rosemary, sweet orange, and delicate flaky salt, there’s no secret ingredient here. No crazy technique, no surprise twist. What you see is what you get, and what you get is even better than the combination sounds on paper. Yes, you need to use a generous amount of oil, which is worth it for this snack and beyond. Save the excess for cooking later to instantly boost the flavor of your next dish!

It doesn’t take great sums of money to feel rich. The simplest things, treated with love and respect, will get you there, too.

Continue reading “Just Nuts” →

August 8, 2025March 20, 2026

Hannah (BitterSweet)8 Comments

Train Your Brain

I’ve spent more of my formative life on trains than in cars, and I wouldn’t have had it any other way. Trains took me to high school, to my internship and countless exploits in NYC, and all over the Bay Area when I lived in San Francisco. BART basically became my living room for eight years.

Through all of that, I’ve learned a thing or two about how to make the most of train time. It’s easy to zone out and doom scroll until your station’s already behind you. But with just a little planning, these rides can be surprisingly productive. Or restful. Or creatively brilliant. Or sometimes all three, if the stars are aligned.

Here’s how I turn a long train ride into something way more useful than just a way to kill time.

Staying Connected Near and Far

If you’re traveling outside your home country, don’t assume your signal will follow you across borders. It’s especially critical if you’re relying on maps, translation apps, or need to answer a quick work email before you lose Wi-Fi in a tunnel. Every country’s network situation is different, and not every train offers reliable onboard internet.

Do your homework ahead of time. In places like Japan, Europe, or Korea, there are portable hot spots or tourist SIM cards you can grab at the airport. If you’re headed somewhere like China, setting up an eSIM for China before your trip can be a total lifesaver. It lets you stay connected without swapping out physical SIM cards or dealing with kiosk confusion after a red-eye flight.

Trust me, even when you’re focused on staying in the moment to enjoy a scenic train ride, you may be suddenly inspired to upload that perfect video or book your next stop on the fly, and you’ll be glad you planned ahead.

Prepare For Success

You don’t need to map out every minute. Just pick one or two things you want to do. Being genuinely motivated to do them is the key.

To home in on a realistic to-do list, I usually ask myself:

Is the backlog of unanswered emails piling up and weighing me down?
Is this a good time to sketch out blog post ideas or a new recipe concept?
Should I just journal and let my brain unspool a bit?

Five minutes of consideration before boarding makes all the difference, especially if you’re prone to indecision or difficulty delegating like me.

Turn Your Seat Into a Mini Studio

Once I’m settled in, that tray table becomes my command center. Laptop out, headphones in, iced coffee within reach. It’s all the benefits of working in an office, with potentially fewer distractions, and not actually being in an office.

Depending on my ambition (and Wi-Fi access), I might:

Edit photos from the last shoot I swore I’d get to eventually
Write blog drafts or edit pieces for Vegan Journal
Update my never-ending list of ideas in Dropbox or Google Keep

I don’t always get everything done, but that quiet, focused energy is a goldmine for making real headway on any project, big or small. Plus, there’s something about that forward movement that makes it easier to think clearly and keep pressing ahead.

Clean Up Your Digital Mess

Let’s talk about that overstuffed Downloads folder with menus from 2016, still languishing at the bottom. What about the notes app with 174 half-finished grocery lists, brilliant ideas, and zero context? Let’s not mention the email folder full of messages that you one day might need to refer to… But after a decade, haven’t yet. Train rides are the perfect time to clean house.

Easy steps towards better organization are great to do on the train:

Sort and label files that need to be kept, and found, more easily
Revisit half-written captions or social drafts I abandoned months ago
Trash garbage from projects that never came to fruition, contacts that have drifted apart, and other clutter that just has no purpose
Delete the twenty identical shots in my camera roll I took “just in case”
Tag or favorite any photos that have real potential
Back everything up to the cloud while I’ve got a stable signal

I’ve always found it incredibly satisfying to lighten the load.

Learn Something New

If I’m not feeling up to working, I still try to do something that keeps my brain awake and moderately productive. Usually that means:

Practicing language skills, especially when visiting a foreign country (Duolingo always comes in clutch)
Listening to podcasts and audiobooks that are smarter than me
Watching something that isn’t just a funny cat video (though to be honest, a few good cat videos still have their place)

The goal here isn’t productivity for productivity’s sake. It’s about using the time well, and enjoying the process.

Reflect Before You Forget

One thing that trains are great at, in addition to getting you from point A to point B, is giving you space to think. It’s the kind of stillness you don’t get when you’re running around with the busyness of everyday life.

If you’re feeling introspective, check in with yourself:

What’s been on my mind lately?
What am I proud of that I didn’t take time to celebrate?
What am I avoiding?

Sometimes I just write down the little moments I don’t want to forget. That perfect bowl of noodles; the stranger who helped me find the right platform; the playlist that matched the view so perfectly it felt like a movie; eventually, it could add up to a bigger story I want to tell.

Look Ahead

If I’ve got extra time (or just need a break from staring at a screen), I use the last stretch of the ride to prep for what’s next.

That might mean:

Checking the weather so I don’t show up in sandals during a downpour
Finding a nearby food spot to hit the second I get hungry
Reading up on local customs or transit quirks so I don’t accidentally commit a cultural faux pas

I like to arrive feeling ready, not overwhelmed. Train time gives me that edge.

Work It… When It Works

Not every train ride has to be your most productive day ever. Some days, I stare out the window for three hours straight and call it “creative research.” That’s valid too.

But when you want to feel a little more grounded, a little more ahead, or just a little more connected to your own brain, trains are magic. They hold the kind of space we don’t usually make for ourselves.

Next time you’re boarding, bring your charger, your snacks, and your intentions. Make the ride yours. These little in-between moments might just be the best part.

August 6, 2025August 5, 2025

Hannah (BitterSweet)9 Comments

Spirited Secrets of Japan

Distinctly different from sake, and don’t you dare call it soju, shochu flies under the radar in most western liquor stores, yet is Japan’s top-selling spirit. Celebrated as the country’s national spirit, the fact that it’s nearly unknown to outsiders makes it feel like a poorly kept secret, whispered between izakaya stools while being passed around openly by patrons. Hidden in plain sight, shochu is primed for greater appreciation worldwide. Complex, storied, and incredibly versatile, I’m willing to wager that it’s the bottle missing on your bar cart right now.

Distilling the Highlights of Shochu

Shochu is a distilled spirit, bottled at no more than 45% ABV, and typically ranges quite a bit less. However, 24% ABV or lower isn’t even a thing in Japan. If you’ve seen something labeled “shochu” in California at wine-cooler strength, odds are it’s either a legal workaround or just plain mislabeling. To make things more confusing, some of it has been labeled as Korean soju to comply with the law.

Critical to the identity of shochu, it must be single-distilled. Because there’s only one pass through a pot still, every element leaves a strong impression.

Shochu can be made from just three ingredients. Some go solo while others create a blend from the full trio:

Sweet potato (imo) – earthy, funky, rich.
Barley (mugi) – nutty, clean, almost toasty.
Rice (kome) – soft, smooth, slightly floral.

Sweet potato and barley together account for 95% of shochu sales in Japan, which says a lot about the national palate. It’s grounded, earthy, umami, and robust.

Koji Craft

No matter the foundation of the ferment, shochu owes its depth to koji, the mold-based starter that’s the catalyst for transforming sugars into alcohol. Shochu producers employ a whole spectrum, and the differences dramatically affect flavor and aroma, creating unique regional styles.

White Koji Starter: This is the most common type used in shochu today. What’s wild is that it was actually discovered by accident as mutation from black koji. White koji is prized for its bright, balanced acidity and the ability to work well in both spirits and fermented foods that favor a cleaner, paler appearance, like white miso or amazake. It brings a gentle sweetness to shochu and is a go-to for distillers aiming for a crisp, clean finish.
Yellow Koji Starter: When koji mold sporulates, it forms yellowish-green spores—these are yellow koji starters. Traditionally used in foods like miso, amazake, and shio koji, yellow koji brings light, fruity, floral notes and low acidity. While it’s a staple in sake brewing, it’s less common in shochu. It forges delicate and nuanced flavors, but is not built for high temperatures or extended aging.
Black Koji Starter: Indigenous to Okinawa, black koji is the backbone of awamori, the bold, funkier counterpoint to shochu. Black koji thrives in hot, humid regions thanks to its high acidity, which naturally inhibits bacteria growth and spoilage. Flavor-wise, it’s earthy, spicy, and rich, full of character and perfect for deep, complex spirits with a bit of edge.

Cheers, To Your Health!

Besides being easy on the palate, shochu is refreshingly kind to your body, relative to other spirits. That’s because it’s…

Lower in calories
Additive-free by law (no artificial flavorings, colors, or added sugars)
Historically recommended to combat gout, thanks to its very low purine content (¡Not medical advice!)

Mix It Up

While shochu is often enjoyed straight, on the rocks, or with hot water in Japan, it plays beautifully in cocktails. Clean, nuanced, and never overpowering, it blends seamlessly into many classics. For example, in a Sour, shochu’s crisp character complements the tang of citrus without overwhelming it, offering a sophisticated balance that’s both smooth and refreshing. In a Julep, barley shochu’s nutty, toasty notes blend beautifully with fresh mint and crushed ice, giving a lighter, more layered version of the traditional mint julep. You may not think it could stand up to the strong flavors of an Old Fashioned, yet aged barley shochu is often compared to whiskey for its dark, warm, subtly smoky notes.

With shochu, the goal is not to overpower but to enhance the flavors, creating cocktails that feel refined yet approachable—perfect for those looking for something familiar but with a new, subtly complex spin.

Start Sipping Today

It’s honestly baffling that shochu doesn’t enjoy even a fraction of the same popularity overseas. In 2022, Japan produced more shochu than Mexico produced tequila, and yet, many in the US have still never heard of it. In some ways, maybe that’s the beauty of it. Shochu doesn’t need to be flashy to be great. It just needs the right moment to find you, whether it’s a quiet night at home, a dinner with friends, or a curious detour through your local Japanese market.

August 4, 2025March 20, 2026

Hannah (BitterSweet)8 Comments

Pesto Both Worlds

Put pesto and yuba together and nine times out of ten, you’d be right in thinking we’d have a high-protein faux noodle situation on the table. This is the one time out of ten where you’d be wrong.

Why Yuba? Why Not!

Thinly sliced soymilk skin, AKA yuba, makes an excellent facsimile for fettuccine; toothsome yet delicate, tangling with any pasta sauce as elegantly as anything made from wheat. And yes, while you could very happily stop there, treating that mixture more like a tuna salad and slapping it on a bun offers numerous benefits. For one, you can now eat it with your hands, shamelessly, and in public, which brings me to the second point of its enhanced portability. Can you eat a bowlful of spaghetti in the car, or pack it up and put it in a purse? Perhaps, but it I’d still argue that a sandwich full of pesto yuba has the edge.

Simple Swaps

Fresh yuba has become harder to get my hands on since moving away from California, inspiring me to recreate this understated classic with grated tofu, in case you’re wondering about substitutions. In fact, taking super firm tofu to a basic box grater yields a consistency more aligned with a conventional shredded chicken, faux crab, or tuna situation, more substantial and meaty, making its place between two slices of bread self-evident.

It’s not a flashy meal. It doesn’t sizzle, there’s no microgreen garnish. It’s not even particularly creative; just a different way of looking at an infinitely versatile ingredient that deserves to be more than another alt noodle.