nutty ideas unsuitable for the allergy-prone
Feet planted on the side of twenty that rounds up to thirty, repose looks lavish and breathing feels like it's done six feet under water. When I'm in a crowd, I fear I say too much. When I'm alone, I'm afraid I have nothing to say. Self censorship is an unceasing drone of off-white noise… Continue reading On all sides
Standing on any major milestone, some of us may gaze on the next mile, most of us will look back to see the stretch of our journeys thus far, reveling at how our own two feet have tread upon gravel, sand, mud, and mire to get to where we are: a place for breath. Almost… Continue reading clay pots
We like to be taken seriously. Really, we do. We think we are all that because we have this thing called "brain". But we really are, at the very best, just really, really bizarre. One scene in Over the Hedge sums up the gist of matters. And sure, we now know that the Canadian food… Continue reading a bunch of fools
I despised cilantro for the longest time. Blame the Taiwanese street vendors - they put it on everything. Taiwanese beef noodle? Cilantro it. Oyster vermicelli? Cilantro it. Sticky rice cakes? Why not, let's cilantro the heck out of it! Thank God for Typhoons Saola and Tembin, which saved me my misery when I was there in… Continue reading add avocados – $2
"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
coco et cocoa 