nutty ideas unsuitable for the allergy-prone
A few years ago there was an elaborately fruitless deliberation between Koreans and Taiwanese people about who started the whole Lunar New Year thing. The whole debacle subsided as soon as the subject of their contention dawned, and the bickering gave way to two weeks of delirious feasting, after which everyone sort of just waddled… Continue reading Happy Rat Year
"If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make dessert, you can go and buy some macaroons to have later." -Wolfgang Puck The man's right. On so many levels that probably never crossed his mind when he said those words. One. Women I know love… Continue reading Resistant Little Heart
For me, a good recipe should always hit the spot on taste, that is, flavour and texture. A recipe that I'll make over and over again, however, must also be wittily simple, nourishing, and dirt cheap. I mean, sure, a delicate entremet is surely delicious, but let's be honest here, ain't nobody got time to chill… Continue reading Foodie’s Gold
Like everyone, I use filters. Oh how we adore them. We filter our lives through Facebook, Twitter, and Instagram. It's fantastic - it's like Sephora, except not just for the female visage - it's for everyone's cyber avatar (which could arguably be a disturbingly independent, distinct identity from its owner). But filtering is more than selectively publishing life… Continue reading Caught
Recent micro events have brought me to a relieving conclusion; that the best things are always the simplest. It's a comforting thought, and simultaneously humbling. Comforting for having the burden lifted from my shoulders to build lavish works of strenuous complexity. Humbling in that all my efforts are as dust next to that which has… Continue reading Verde
coco et cocoa 