Oh you thought I was kidding about the what-my-ailing-dog-wouldn’t-eat-but-you-might series?

Uhem, no sir, no ma’am… I was dead serious.  You see, the following story is either gonna provide clarity or forever put you off from reading another word in this post, but I’m gonna say it anyways.  In the past weeks of my bumpy journey on coming up with nourishments that my heartbroken dog-son might be willing to sniff or perhaps take a bite, I found myself embarrassingly wanting… salivating really… over these supposedly “dog foods” that I kept for him in a tupperware…  And for awhile it took some considerable amount of trembling self-respect not to, until finally I decided silly was just silly.  That I shall eat them myself.

No, again, I’m not kidding.

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I guess… it really isn’t a secret what unnecessary gimmicks I’ve been occupying myself with in the last couple days.  Hello, my  name is Mandy and I’m a theme-aholic.  In fact, I’m a theme-aholic who also happens to be, tech-intolerant.  Like an alcoholic who’s allergic to alcohol, an UV-addict who lives in Seattle, a real human being married to Gwyneth Paltrow…

Well, you get the point. It’s all been very dysfunctional around here.


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2:1 sliders


I am sitting at my parent’s dinning room table in Taiwan, clicking anxiously on my mother’s laptop… scrambling to get this new post out.  I’m gonna quickly leave you with these little suckers I made before leaving Beijing, what I consider to be the ideal ratio of meat and cheese when it comes to cheese burgers (in this case mini-sized), as I call them, the 2:1 sliders.

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ugly crackling chicken rice


Previously on Lady and Pups, the bloodthirsty 9-days marathon of recipe-massacre was mercifully ended by the heroic Jasmine green tea granita, thus temporarily closed the tormenting gap between culinary imagination and reality.  But the narrative failed to mention the other type of food blog-limbo.  One that’s even more ill-hearted, ironic… a humorless prank that leaves the subject, in this case me, in a helpess panic with all hope diminishing after each and every other attempts to right it.  In this episode, we are going to closely examine this type of sucker.

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lard and shallots


Perhaps you have heard of this.  Perhaps amidst that journey you’ve always wanted to take, physically or culinarily, you’ve left a little trail of footprints through this Southeast island distancing itself from China, sensed the disturbance in its waking yearnings to voice out.  Chances are you weren’t charmed by its political ambiguity or perhaps even curious but that’s all right, because that’s not what we truthfully know of either.  What we know of is this, our last fair stance on independent nationality, what even brought you to take an impression on our not-much-ness, the last pride.  This, Taiwanese street foods.

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justly gravy


We can at least all agree that it sucks to live under someone else’s shadow right?  It’s a cruel life to carry if you know that you’ll forever be on the edge of someone else’s spotlight.  Does anyone aspire to be Robin who always looks comparatively ridiculous in his spandex and at least one foot shorter than Batman?  Whoever marries Prince Harry… well good luck, and frankly it makes you a loser if you are dating Harry Potter’s best friend What’s-his-name.  As personal experience goes, it’s quite depressing being my right face as my left-side always gets the photo-ops (shrugging my left shoulder).

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Sichuan Chili Oil

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UPDATES AVAILABLE: (sources for ingredients)

I love and use so much chili oil (such as here) that I decided to forge my own.  It is the basis of all things sichuan which – IF were also your thing and it better be –  is totally worth it to make your own because it tastes so much BETTER than store-bought (which I often find very lacking in flavors).  The preparation and cooking itself practically takes no time at all, and it keep FOREVER in your fridge.  I promise that it will deliver the kick you’ve been looking for and guarantee to scorch and numb your face right off.  You are welcome.


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