Baking Blizzard

Hey!

Yesterday, I found an old USB with plenty of old photos on it. I found pictures of myself skating and doing aerial silks way back in 2012 or 2013. I can’t believe that was really 4-5 years ago.

I’ve made banana waffles for the last three days, and I might create another batch today. I love these, made with 1/2 a ripe banana, an egg, 1/4 tsp baking powder and 1/8 tsp baking soda, salt, cinnamon, vanilla, a splash of milk, and just enough all-purpose flour and almond flour to thicken the batter. On the side, I love this creamy honey Greek yogurt with blackberries.

We have an empty room in our house that I am stealing as a study room.

With some brand-new markers from Staples (thanks, Mom!)…

and all of my study materials, this desk makes me want to study!

Yesterday afternoon, Mom and I spent some time baking. One of our first projects was this chocolate banana bread. I adore this recipe because it’s egg-free and maintains plenty of moisture thanks to applesauce, rather than butter or oil. Mom bought brand-new cocoa powder, which explains the darker colour of these guys.

These chocolate squares are…

  • Similar to my favourite microwave chocolate mug cake for one, but with more moisture and slight banana flavous
  • Super tender and moist
  • Rich, decadent chocolatey flavour
  • Naturally sweet from two ripe bananas
  • Gooey, warm melty chocolate chips when fresh out of the oven (or microwaved)
  • Chewy, cake-like, but melt-in-your mouth
  • Amazing flavour from vanilla, cinnamon, cocoa powder, and of course, banana

Mom made spaghetti bolognese about a week ago, and I devoured the last little bit yesterday on a bed of quinoa, topped with shredded cheddar and mozzarella. Mom made lots of steamed broccoli, which I sprinkled with parmesan cheese.

Arnie’s been cute recently. See, I thought he was eight years old – but Dad recently told me that he was ten. WHAT?!

We officially have no idea how old he is. When I feel down, he always gives me a paw. 🙂

I went to a few toonie skates yesterday and the day before, and had a wonderful time both days. I miss the satisfaction of training in the skating world, but it was fun to twirl around freely.

IMG_E0176

Today, I am doing a presentation at Centennial, my high school. I’ll be talking about all kinds of things, from travel to work to volunteering to university choices.

FullSizeRender

I had a lot of good jokes planned, which I thought were hilarious, but Seline vetoed most of them. Dang.

Carrot muffins! Unpictured because… I don’t have pictures.

Carrot Muffins

Makes 12

INGREDIENTS

  • 1 cup flour (120 g)
  • 1 cup almond flour (100 g)
  • 1/4 cup brown sugar (50 g)
  • 1 cup quick oats
  • 1/2 cup raisins
  • 2 tsp baking powder
  • 1/2 tsp ginger (I used fresh, though ground is great too)
  • 1.5 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup liquid (carrot juice, apple/orange juice, any type of milk – I used dairy milk)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cups grated carrots

INSTRUCTIONS

  1. Preheat oven to 350. Place rack in middle position.
  2. Grease 12 muffin cups.
  3. Combine all dry ingredients, including grated carrots.
  4. In another bowl, whisk oil, liquid, eggs, vanilla. Pour wet ingredients into dry ingredients, and stir gently until the mixture is just combined. Do not over-mix.
  5. Divide batter amongst 12 muffin cups. Bake for 25 minutes, until toothpick comes out clean.
  6. Cool slightly before moving from muffin cups, then cool on a rack. Enjoy.

After this, Mom and I whipped up a chocolate torte. This simple recipe used the basics: semisweet chocolate, eggs, butter, and a few other ingredients. I added cinnamon, salt, and espresso powder for extra deliciousness. These flavours are known to boost the flavour of chocolate.

 

The cake turned out flat, crackly, and gloriously-scented. We can’t wait to cut into it later on, then serve it with whipped cream and berries.

 

Squidgy Chocolate Torte

INGREDIENTS

  • 200g unsalted butter
  • 200g semisweet chocolate bar, chopped
  • 4 large eggs
  • 160g sugar
  • 50g flour (I used spelt flour)
  • 50g almond flour
  • 1/4 tsp salt
  • splash vanilla extract
  • sprinkle cinnamon
  • sprinkle espresso powder
  • cocoa powder for dusting

INSTRUCTIONS

  1. Preheat oven to 355 degrees.
  2. Butter and line base and sides of springform pan.
  3. Melt butter and chocolate in a pan, and gently melt until smooth.
  4. Beat together eggs and sugar for five minutes until it reaches a custard-like consistency.
  5. Pour chocolate and butter into whisked egg and sugar. Fold it in carefully using a large metal spoon. Stir in vanilla extract.
  6. Mix flour, almonds, salt, cinnamon, and espresso powder together in a separate bowl.
  7. Fold the dry ingredients into the wet ingredients until even. Fold patiently to incorporate air.
  8. Spoon into prepared tin and bake for 35 to 40 minutes until evenly-set with a crust over the top. Cool until warm, then release from the tin. Dust with cocoa on top, or spread with whipped cream.
  9. Cut into wedges. Serve with whipped cream.

Have a lovely afternoon!

August 26th: National Dog Day!

Today is Saturday, August 26th, which is National Dog Day.

So, what better day is there, to celebrate our furry buddies? In other words, I’d love to show you about 659 photos of my special friend, Arnie.

As some of you may know, I have a family doggie called Arnold, or Arnie. Normally, my mom walks him, plays with him, feeds him, and takes care of him.

Arnie’s mother was a beautiful golden retriever, and his father was a nice black lab. We picked him up from a farm in Chilliwack, and he has brothers and sisters all around Metro Vancouver.

We’ve had Arnie since he was just a few weeks old, and he is now nine years old. His birthday was early August. I can’t believe I’ve been with him since Grade 7 – I’m now going into my third year of university.

Arnie is friendly, loves licking people, and enjoys suntanning, getting his fur brushed, and prancing around the local parks.

Now that I am back for the summer, I have plenty of time to play with him and take him for morning walks.

Apparently he also likes to read? Here, he’s taking a peek at Red Queen by Victoria Aveyard. He approves of the plot twist 😉

Side note: I. Need. To. Discuss. This book with someone! Shoot me a PM?

Happy National Dog Day!

BC, I’ve Missed You ❤

I’ve missed having big, fluffy blueberry-studded pancakes topped with the creamiest nut butter and a smattering of more fresh blueberries.

So much, in fact, that I had this breakfast three days in a row. Half a mashed banana in the batter makes quite the difference for texture and subtle sweetness, in my opinion.

I made banana pancakes another morning, bunny-style. Pretty proud of how these turned out, in terms of taste and presentation!

20862411_1879435438740411_39810266_o

Seline is a fabulous artist, and she persuaded me to do some doodling with her. We drew the same picture of a goddess character from her favourite anime, Seven Deadly Sins. My rendition is on the left, and hers is on the right.

My mom cooked Hainanese chicken rice another day, which we enjoyed with braised broccoli and carrots.

We played with the aerial silks at the Vancouver Circus School, went to the Kaleidoscope Arts Festival in Coquitlam, and looked over LaFarge Lake.

More delicious Hainanese chicken rice was devoured. This is one of my favourite versions of chicken + rice. I love Chinese bok choy, stir-fried with garlic.

20883274_1877570345593587_783725471_o

There is always a plethora of cookies and baked goods in the Wei family home. Here, I have dessert: yogurt with a blueberry-banana muffin top, lemon poppyseed muffin, cream cheese pound cake, and a coconut cookie.

Mom is looking so cute here as she cooks. Seline put a removable tattoo on my wrist, and I think it’s fun to look at.

Mom makes a great winter melon stew with krill, as well as braised chicken drumsticks with taro chunks. I adore taro. Do you like taro? Have you tried it in sweet and savoury dishes?

More dessert: I made an Earl Grey cake on my second day home, and that was super flavourful and crumbly. On the right: cream cheese pound cake turned into French toast for one breakfast, topped with a generous smear of Nutella.

This morning, my breakfast consisted of a large mug of unpictured English Breakfast tea latte, and a big plate of two scrambled eggs, baked treats, a chopped peach, and creamy honey-flavoured yogurt with flaxseeds and blueberries. Breakfast was followed by a little too much nibbling on shortbread cookies.

The family doggie turned nine a few weeks ago, but he is still full of energy. He loves the park!

Yesterday, met up with the grandparents in Burnaby, where we ordered lots of great sushi. My favourite rolls are the Aburi flame-seared ones.

This is completely out of place, as it’s from back in Waterloo – Famoso Pizzeria, where I savoured this great Cavoletti pizza with (get this!) toasted walnuts, chopped dates, honey, crispy prosciutto, brussels sprouts, and gorgonzola. For my side, I chose a salad topped with Caprese ingredients – mozzarella, tomato, and pistachio pesto.

With tiramisu and a scoop of salted caramel gelato. Yummmm. Tiramisu is amongst (among?) my top five favourite desserts.

Rouzao rice is a Taiwanese specialty that my mom cooks once in a while. It’s essentially a stew of ground pork and pork belly, spiced with soy sauce, star anise, onions, and garlic.

A couple nights ago, my family and I went to the Richmond Night Market, where Seline and I shared a carton of takoyaki (deep-fried octopus balls), and I had a bag of sesame bubble waffles and a taiyaki (Korean fish-shaped waffle filled with red bean).

Recently, I’ve been spending a lot of time working on our vacation plans. My family is going to Salt Spring Island in two weeks, so I am very excited about all the activities we’ll be doing.

With a mug of tea, I spend some mornings designing the activities of each day. It’s such a short vacation (~3 days total), but so much to do there.

Screen Shot 2017-08-14 at 10.05.02 AM.png

I can’t wait to go to a public skating session. Skating is great in the summer, in my opinion.

Screen Shot 2017-08-14 at 9.15.02 AM

Yesterday, I feasted on the most delicious homemade crepe I’ve made. Here’s the super simple recipe:

Easy Nutella Banana Crepes

Serves 1

Crepe INGREDIENTS

  • 1 egg
  • 2 tbsp milk
  • 1/4 cup flour
  • 1/8 tsp salt

Topping INGREDIENTS

  • 1 banana, sliced thinly
  • 3 tbsp Nutella

INSTRUCTIONS

  1. Whisk together all crepe ingredients.
  2. Grease pan with butter or coconut oil. Pour batter into large pan and rotate pan in circular motion so batter coats the surface evenly.
  3. Cook over medium-high heat. Cook for 2 minutes, until bottom is cooked. Flip and cook the other side.
  4. Place crepe on a cutting board and generously spread Nutella on the entire crepe. Top with sliced banana, fold, and place on a plate. Decorate with more banana slices.

NOTE: You can place banana slices on the center third of the crepe and then fold the two sides over, or place bananas on 1/4 of the crepe and do two half-folds.

I also baked up a storm!

These lopsided round-ish treats are muffin tops that I found via Evangeline on Nutrition with a Mission, who discovered them on Athletic Avocado. I made a couple small changes here and there:

Blueberry Banana Muffin Tops

Makes 6 large, 12 small

INGREDIENTS

  • 1 packed cup almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup nut butter (I used a mix of brazil nut and cashew nut butter)
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 ripe banana, mashed
  • 1/2 cup blueberries
  • 1/3 cup crushed nuts (I used a mix of roasted nuts from Costco, like cashews, almonds, brazil nuts, peanuts, etc.)
  • 1 tbsp coconut oil, melted
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Line baking sheet with parchment paper.
  3. Combine almond butter, egg, maple syrup, vanilla, and banana in a bowl. Whisk until well-combined. Add a splash of water or milk if needed.
  4. Add almond flour, cinnamon, and baking soda. Mix in blueberries, and combine.
  5. Mix all topping ingredients together.
  6. Spoon batter into 6 large or 12 smaller muffin tops.
  7. Bake muffin tops for 20 minutes, or until done.

I also made these tasty lemon poppyseed muffins.

Vegan Lemon Poppyseed Muffins

Makes 12 muffins

INGREDIENTS

  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
  • 3/4 cup unsweetened applesauce
  • 1/3 cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or grape seed oil
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup maple syrup
  • 1/3 cup sugar
  • 1/2 tsp sea salt
  • 1.5 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 cup quick oats
  • 1/2 cup almond meal
  • 1 cup flour

INSTRUCTIONS

  1. Preheat oven to 375. Grease or line a standard muffin tin.
  2. Prepare flax eggs. Allow to rest.
  3. Add applesauce, lemon juice and zest, oil, almond milk, maple syrup, sugar, baking soda, salt, and whisk for one minute. Foaming will occur as the lemon juice reacts with the baking soda.
  4. Add flour, almond meal, and oats. Stir with a spoon until combined. Do not over-mix. If batter appears too thick, add more almond milk. It should be thick and not pourable. Stir in poppy seeds and whisk again.
  5. Divide batter evenly between 12 muffin tins.
  6. Bake for 17-22 minutes, until toothpick comes out clean.
  7. Cool for several minutes in the pan. Remove from tins, and let cool on a cooling rack. Will keep, covered, for several days.

The muffins, and the muffin tops, were both incredible. If you have a day in the kitchen, I highly recommend giving them a shot!

Another recipe I tried, adopted heavily from Allrecipes to reduce sugar (original was 2 cups), and swap 75% of the oil for unsweetened applesauce.

German Apple Cake

Serves one 9×13, can cut into 12 medium-sized pieces

INGREDIENTS

  • 2 eggs
  • 3/4 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 1 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 4 heaping cups apples, peeled, cored, and diced (I used 4 gala apples)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease and flour one 9×13 inch cake pan.
  2. Toss diced apples with a scoop of flour to coat (prevents sinking).
  3. Beat oil and eggs until creamy. Add sugar and vanilla.
  4. Add cinnamon, baking soda, then salt.
  5. Add flour, and mix until combined. Fold in the apples.
  6. Pour batter into prepared pan. Bake for 45 minutes, until cake tests clean.

Have a beautiful week, everyone ❤

The 42-Ingredient Salad

It’s been a long time since I’ve been to a Thai restaurant. I’m pretty leery of them since I love cooking Thai food at home, whether that’s a flavourful curry or a tasty pad thai. This meal, from PAI Toronto, did not disappoint. I loved scraping the coconut meat out of the coconut itself!

I know you want this. It’s a cinnamon sugar cone, chocolate soft-serve, Nutella spread, butter toffee bits, cocoa drizzle and salted caramel brownies.

From the website: Chimneys, or Kurtoskalacs, are freshly baked Hungarian bread-like pastries that have a satisfying crunch on the outside and a light and fluffy dough on the inside. They have a hollow, cylindrical shape and you can pull them apart like a spiral as you eat. We bake traditional Chimneys Cakes and also Chimney Cones™ (aka “Doughnut Cones”). Our base dough is made fresh on the premises daily with 100% natural and mostly organic ingredients and is vegan. There are only seven ingredients.

Croissants freeze so well. These were stored in the freezer until a sad day that I ran out of bread. 🙂

Banana smoothie in a bowl with muffin on top.

A Cuban brunch spot in Roncesvalles, called La Cubana, serves up some mean baked eggs! The queso cheese and spicy rice and beans were my favourite. Yuca was so tasty with the crispy cabbage.

Oatmeal gives me life. Especially pear oatmeal with granola and PB, one of my new favourite combinations.

So many eggs have been devoured lately!

Chabrol is a French restaurant in Yorkville. I enjoyed this entire escarole gratin and an apple tart which is baked on the SPOT, with homemade puff pastry. I enjoyed every bite of this classic, simple, but ultra-satisfying meal.

Toronto truly has so much to offer. The Royal Ontario Museum is such a spectacular place. I’m the first to admit that I’m not a big art lover or history buff, but I thoroughly enjoyed browsing the Biodiversity floor, where I learned that 99% of known species are smaller than a bee. WHOA!

The famous 45-ingredient salad from Hibiscus was also enjoyed. The glass noodles on top had incredible texture, and I loved the creamy ginger soup. That’s a raw cracker on the side, made with dehydrated rye and other cracker-ish ingredients. I liked the kidney beans and sweet potato mash in this bowl, which I do want to recreate!

My doggie Arnie is doing great back home in BC. He had surgery a couple weeks ago to remove a tumour on his back, and recovery has been going quite well. He still loves to run and play!

I’m not really sure why I’m showing you these half-eaten meals, but I already uploaded the photos, so…

Have a phenomenal rest of the week, all!

5 Birthday-Brightening Gestures

Last Tuesday, the 13th, was my birthday! I’m now 19 years old 🙂 It was a pretty bad time to have a birthday, with important final exams happening on the 14th, 16th, and 17th! Thankfully, those exams are all over now.

5 Birthday-Brightening Gestures

  1. My beautiful, talented friend from aerial silks gave me a ride home on Tuesday night. It was 10:00 PM, dark, snowy, and -15 degrees. Even though she lived in the opposite direction (Kitchener), she offered to drive me HOME, instead of the nearby mall. Thank you, Leah!
  2. My friend Lily from school gave me a high-quality, warm, and classic pair of leg warmers from Roots. I love them! I put them on shortly after and couldn’t stop thinking about how comfy they were. Looks like I will be having a warm winter 🙂 If you check out my aerial silks page, you’ll see that I’ve been really loving the leg warmers!
  3. My friend Jasmine made a MEME of me. If you guys know me, you’ll know that I am a meme lover. My life probably revolves around memes. Anyways, she found a hideous picture of me and made a meme out of it. Had me laughing for a good five minutes.
  4. Roommates Madhulika and Arsalan bought me a white chocolate vanilla bean cheesecake from Vincenzo’s, the local Italian grocery store. They knew it’s my favourite cheesecake, and they plated it, put candles in it, and surprised me when I got home. It was so sweet of them (literally) to buy that for me. Look how surprised and happy I was in the picture below. I got home at around 10:00 PM on the Tuesday, and they surprised me the minute I walked in – hence the big winter jacket, messy hair, and sweat on my face 🙂
  5. My 16 year-old sister Seline, in BC, wrote a little poem for me! You can read it here. It’s called Rotations and is quite a unique piece of writing. Seline’s poetry-writing skills are much better than mine. Definitely check out her corner of the internetfor some thought-provoking poetry, incredible images, and muses from a mature high-schooler.

Needless to say, it was a much birthday than my 18th, when I lost my ID AND KEYS the day before my biology final exam. 😉 To be fair, it makes a pretty funny story now that I think about it.

Next up – a hot chocolate recipe! Friends, you need to make this. I’ve done it before with almond milk and Enjoy Life chocolate chips for a vegan version and it is equally delicious.

Favourite Easy Hot Chocolate from Scratch
Serves: 1
Ingredients
  • 1 cup milk
  • 1 Tbsp unsweetened cocoa powder
  • 1.5 Tbsp semisweet chocolate chips
  • 1 tbsp vanilla sugar, or regular sugar
  • pinch cinnamon, optional
Instructions
  1. Alternatively, add milk to a saucepan over medium heat.
  2. Once milk is warm, add cocoa powder, chocolate, sugar, and cinnamon and whisk to combine.
  3. Continue cooking on stove top until completely combined and has reached your preferred temperature.
  4. Serve with a blanket, a movie, a group of friends, and in front of a fireplace. Just kidding. If you’re suffering through #finalexams (you know, #studentlife), enjoy the hot cocoa with a side of notebooks, stress, and calculators. 😉

IMG_4292.jpg

When I’m studying:
  • Where is my white-out?
  • Let me check my email.
  • How many more days until Christmas?
  • My foot is falling asleep.
  • What time is it?
  • I’m thirsty.
  • Where’s that sheet? I swear it was important.
  • I need to pee.
  • Why can’t I focus?
  • I’m thirsty again.
  • I wonder what Mom is doing.
  • What is that sound?
  • I’m cold.
  • Should I do my laundry?
  • I really want to look at memes.
  • What should I make for dinner?
  • Let me check my email again.
  • What is the minimum mark I need to get on this final to do well in the course?
  • I want to do yoga.
  • I don’t understand this.
  • Can I go another day without washing my hair?
  • It’s kinda cold in the house!
  • Where is my eraser?

My math final exam was on Friday. We are allowed a double-sided “cheat sheet” with ANYTHING we want on it, and this was mine:

Screen Shot 2016-12-09 at 10.05.43 PM.png

Looking at math makes me shudder now. Linear algebra is the worst because it doesn’t exist in the BC curriculum – so coming to Ontario was a shock because my friends had tons of linear algebra experience.


Creamy Vegetable Quinoa Casserole

Makes 3 Servings
Ingredients
  • as much quinoa as you like, around enough for 3 servings (cooked – rice works as well)
  • as many veggies as you like (I used broccoli, zucchini, frozen peas, and mushrooms)
  • 215 mL milk
  • 1.5 tbsp flour
  • 1/4 tsp garlic powder
  • salt, to taste
  • ground black pepper, to taste
  • pinch cayenne, to taste
  • 1/2 cup cheddar cheese, plus a little more to top
  • 1 tbsp nutritional yeast or parmesan cheese
  • 1/2 tsp Dijon mustard
Instructions
  1. Preheat oven to broil setting.
  2. Stir-fry veggies in butter or oil. I use medium heat.
  3. When soft, add most of the milk.
  4. Whisk flour, garlic powder, salt, black pepper, cayenne, nutritional yeast, and Dijon mustard with the remaining milk.
  5. When the milk bubbles, add the milk/flour mixture.
  6. Stir well.
  7. When the mixture thickens, add cheddar. Stir to melt.
  8. Add quinoa. Mix and season.
  9. Pour into a casserole dish. Top with cheese. Broil until the cheese is melted.
For one out of three servings, the SAUCE has 140 calories, 9 grams of protein, and is high in calcium, phosphorus, riboflavin, and vitamin B6.

I put crushed crackers on top and broiled it for a super crispy top. It was dreamy.


My birthday cake was this mug cake after lunch! It’s my new favourite recipe, and I’m sure you’ll enjoy it too 🙂 It’s super fluffy and spongy thanks to the egg.

1-Minute Chocolate Peanut Butter Sponge Cake

Makes: 1 serving

INGREDIENTS

  • 2 tablespoons powdered peanut butter
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon all-purpose flour
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 tablespoon water or almond milk

INSTRUCTIONS

  1. Whisk together all ingredients in a small mixing bowl until well combined. Transfer to a microwave-safe ramekin, mug or bowl.
  2. Microwave for 55 seconds. Remember, microwave power levels very dramatically. The first time making a microwave cake, keep a close eye as to not over-cook the cake.
  3. Serve with extra chocolate chips and a big scoop of peanut butter.

I filled mine with a generous scoop of chocolate chips. It’s the size of a muffin and quite filling! Amazing quick dessert 🙂

Eggs, veggies, and avocado toast are my favourite quickie meal.

Can you tell I have a lot of whole wheat bread at home? PB and banana sandwiches never fail me, especially toasted. Mmmmm.

Yummy cheese and broccoli quesadilla made with a kamut tortilla from the St. Jacob’s Farmers Market…

… and my new hair crush – the fictional Daenerys from Game of Thrones. Being cursed blessed born with straight, flat, plain black hair, I’ve always been super envious of those who have perfect curls and waves. I’m also huge fan of braids. So, I don’t really know why I’m posting these, except for the fact that I. LOVE. Her. Hair.

It’s cold outside! Last Thursday, we had -25 degrees with the wind chill. The snow is also getting higher and higher – check out how it goes over my boots! Uh oh.

My doggie Arnie, a funny pic, and the special poster in my room 🙂

That’s it for today, guys! I have lots of fun stuff planned now that my final exams are over. Can’t wait to get going on finishing that end-of-2016 list of things to do!

Get Ready… to Drool

Is this a cat… or a rat? My mom drew it for me with the updated iPhone, and I’m still puzzling over it. New optical illusion?

4ffb2afa-4c28-4fed-993f-42c8576bcb28

She also sent virtual hugs 🙂

ms-q4i5bl

In case you haven’t realized, in this post, I’m going to showcase some of the INCREDIBLE things my mom cooked recently! From hot pot to a cheesy vegetable casserole, to a delicious almond cake, this woman can make it all.

Spiced butter chicken, honey-garlic chicken drumsticks, seaweed salad, and vegetable stir-fries. How on Earth does she get all of these dishes on the table, hot and steamy, at the same time?

And how does she make such colourful, beautiful salads and such flavourful-looking braised taro?

That sticky rice looks unbelievable.

Kabocha squash and winter melon also made appearances on her dinner table recently. I’m also drooling over that veggie stir-fry!

Yes, there’s more… and it involves potatoes. Her roasted potatoes always turn out perfectly!

I think it’s safe to say that my mom is one of the best cooks on the planet. To drive that point home – this is what she calls a “simple meal”. Umm?!

She even made her own sweet egg tarts, and this creamy, garlicky chicken and vegetable stew. Yum, times one thousand!

 

This post might never end, actually.

So I guess I’ll just end it with a pic of my dog, Arnie, who is back in BC and loving his new accessory 🙂

img_2123

Hope everyone’s weekend was lovely!