April 23, 2013
In
All recipes, Noodle/Pasta/Rice, Seafood, Travel
izu 伊豆
I am chasing a mountain. A legend. A symbol
April 20, 2013
In
All recipes, Quick Meals, Vegatables
spring woking
This week both me and this blog turned one-year older. As how I count my years since the age of 25, I am now only 17 years away from menopause. After 30, realism is the new optimism. But forget me. Lady and Pups is one-year old!!! Gosh! How did that happen and look what we've accomplished? 1100+ likes on Facebook!?? Practically legendary really
April 17, 2013
In
All recipes, Meat, Noodle/Pasta/Rice, Quick Meals, Vegatables
power goddess pasta salad
There's something you need to know before you sit me down with anyone you carry a sensitive relationship with. Your competitor/colleague, boss, lover to impress, ex-lover to instill remorse
April 14, 2013
In
All recipes, Dairy, Noodle/Pasta/Rice
hot spring egg (revisited) soba
I just got home from a short family trip to the Izu Peninsula in Japan, where they proudly call the home of "onsen", means hot spring. As usual at times like this, I will leave you with a swift post and a recipe that I have featured before but thought some of you may be interested in an easier technique. A hot spring egg is an egg that is cooked in a constant low temperature and when it's cracked open, the entire egg slides out as one medium-rare perfection. In my previous post, I talked about how to do this by stationing by the stove and meticulously monitoring the water temperature. Submerging the eggs in 158ºF/70ºC water for 21 minutes will give you the perfect result, which then I realized is a lot more work than what people are willing to invest in terms of cooking an egg. So here is an easier way
April 10, 2013
In
All recipes, Meat, Snacks
Loser double fennel potstickers
Being competitive has never been part of my persona. It isn't one of the virtues of being a quitter, which I like to use as the reason I was never good at sports and why until this very day, I still cannot technically swim (but I float professionally). It's not that I'm not into winning but just that I don't like to be proven losing. I'm a walking cliche. But recently I have been braving the turbulent water for the love of my new favorite website and the recipe contest they throw every two weeks. I entered two contests thus far and both didn't even make it to the final rounds, which theoretically would have put my mind into the same state of a cautious clam who just got firmly tapped on its head. But instead I reached a new understanding about being a loser. The trick to losing is
April 4, 2013
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All recipes, Noodle/Pasta/Rice, Quick Meals, Vegatables
Thai-style Green Pesto
The demonic cold that has left me muted lingers
April 1, 2013
In
All recipes, Bakery/Pastry, Sweets
accidental strawberry pot pies
I'm mega-watt sick guys. Really. STAY AWAY on the other side of the computer and try not to touch the screen I am highly contagious! This is like the 100+ times I've gotten sick since I moved to Beijing because my unevolved Canadianess is no match for China's uber-advanced virus. My further disrespect for it led me to go out for a night of harmless chatters over my favorite Sichuan face-torching/throat-choking dishes, which left me MUTED after I came home. MUUUTED, people. Paralyzed and powerless even when I saw a lift of a leg at the sofa across the apartment (!!!!
March 28, 2013
In
All recipes, Bakery/Pastry, Sweets
quitter’s mango sauce cake
I am a quitter. Yup, I am. My life has been a progression of consecutive quitting and frankly I'm surprised I haven't ended up a