Um. Do we even need a recipe?
Thursday, 28 July 2016
Thursday, 7 July 2016
Friday, 27 May 2016
|Condensed Milk Pound Cake with Organic Ground Vanilla|
|That Organic Raw Ground Vanilla was very expensive. Like $54. I had plopped it into the basket when my husband wasn't looking.|
Friday, 15 January 2016
Friday, 1 January 2016
Thursday, 24 December 2015
Wednesday, 16 December 2015
I regret that for the majority of my life I had not watched the movie My Neighbor Totoro the 1988 Japanese animation written and directed by Hayao Miyazaki, and produced by Studio Ghibli. Just last year my kids and I watched it at home and thereafter I was smitten.
Tuesday, 18 August 2015
Organic cold unsalted butter sliced in 1/4 inch pieces in my food processor, along with only 2/3 of the flour mixture...ready for pulsing.
I remembered that.
Wednesday, 12 August 2015
Garlic Scapes! My fave ingredient for amazing home-made potstickers
Tuesday, 11 August 2015
Monday, 27 July 2015
Monday, 13 July 2015
Tuesday, 19 May 2015
|Homemade Fizzy Kombucha|
I failed somewhat in trying to grow my own SCOBY from a bottle of store-bought GT Unflavoured Raw Kombucha. I don't think I had the right ph balance and I never got anything beyond a translucent scoby that was a few millimetres thin. When I found out that a local shop was selling scobies I practically went there the next day. Interestingly, there was a kombucha workshop running that day but I didn't stay for it. I knew what I wanted and after purchasing some other supplies (at a pretty reasonable price!) I went home to try and make my own kombucha.
Saturday, 16 May 2015
It's BC Spot Prawn Season! yay!
The season lasts from May to June and after seeing friends' Spot Prawn pics posted on FB I had a yearning too. I sent the man down to T&T supermarket where they were on sale for $15.99/lb until May 18.
The Spot Prawns were lively in their plastic bag. These guys have pokey antennae and sharp spear-like tails and heads. You have to buy the Spot Prawns with the intent to eat them within a few hours. I kept them in the fridge for an hour before I was ready to prep them. I am squeamish and even with rubber dish gloves to protect me from their sharp pointy bits, I couldn't handle how each prawn would squirm and hop out of my hand. In the end, I held a prawn with tongs in my left hand and worked the scissors in my other hand. It gave me the willies...but I was not deterred enough to stop because I knew these prawns had to be cooked quickly to maintain their freshness. After they die, the prawn flesh becomes mushy...bleh...inedible. When cooked fresh, they have a firm 'n bouncy texture and they're sweet and juicy. They do not require much fuss in terms of cooking.
Sunday, 21 December 2014
Thursday, 4 September 2014
Wednesday, 20 August 2014
|love the chandelier in Ayoub's|
Sunday, 17 August 2014
Saturday, 16 August 2014
|Matcha Latte Afternoon Tea special ($5)|