honey panna cotta and florentine cookies

I think to myself, I look ridiculous. I can tell that those passersby who turn their heads are thinking, "What is she wearing?" I am sporting my decorous work skirt, smart blouse, and professional work jacket. But on my feet are bright white sneakers and I'm carrying a bulging backpack. Bustling along the sidewalk, I look a out of place to those around me, but I have decided that I just don't care what they think. My sports shoes are propelling me along my walk home from work and I think that I look quirky, not ridiculous.

banana-chocolate chip squares (whole grain baking)

A late afternoon quiet moment: hot, milky tea that steams up my glasses. My fingers are wrapped around the mug. I am sitting on the couch leaning back against the red pillow and my knees are bent to the side, with my toes tucked under. Next to me on the couch are the open pages of my book, the rows of black letters are getting blurry in the fading light. And a little white plate with a chocolate and seed-topped square--one bite out of it.

bang bang chicken

This recipe was the star of the show at my Chinese New Year dinner. Backstage in the kitchen, Bang Bang Chicken is an affable companion: easy-going in that it can be ready long before dinner since it doesn't need to be hot, and prompt in that it can be ready quickly. It's street food (from the Szechuan region of China)--hence the simplicity of the preparation. I can imagine shovelling this into my mouth on street corners--but it will be equally at home on your much more refined dinner table.

soba noodle salad

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com.

weekend links #12

food reading links:
--A post about asking to visit the restaurant's kitchen while you're dining there (from The Kitchn). I had no idea you could do this and I'd like to try. But I'm a bit shy. Have you ever done this?
--I am interested in reading the book Ideas in Food, after this review by David Lebovitz.
--A bacon infographic (from Seattle Weekly).

recipe links:
--I wonder what it tastes like if you put pumpkin, cranberry, and millet together in a muffin? Find out at Cheap Healthy Good.
--Milk infused vodka--it actually sounds charming (from The Kitchn).


off-topic links:
--Geometric food photos inspire me, like the one pictured above, by Andrew Scrivani, called Bok Around the Clock (from Making Sunday Sauce). Visit his blog for scores more inspiring photos and food photography ideas.
--Would you like to adopt a word? Nora Maynard did: prandicle (from Leite's Culinaria).

emergency sausage and beans supper

The stress is mounting at work--the Dreaded Exams are coming. Preparing extra revision materials for borderline students is taking up a lot of my brain power. There just doesn't seem to be much space left in my head for thinking of what to eat for dinner. And sometimes I forget to shop for food, too. It was one of those nights when we both came home tired and stressed. I was in a dyspeptic mood after a bit too much hassle from deadlines and even slack-jawed drooling seemed like an effort.

Chinese hot and sour soup

Happy year of the rabbit! In honour of the lunar New Year I am trying out some dishes from my Chinese cookbook. I was ecstatic to receive a basic Chinese cookery book for Christmas; I have sticky flagged about a dozen recipes that I think I can recreate. Meanwhile, I readied my "lucky money" packets for giving out later this week. These red envelopes say "blessed" (or "lucky") on the front and we add a monetary gift for those who serve us; our door staff and the dry cleaning ladies are my main conferrees. The Chinese character for "blessed" is made up of three parts: one man, in the garden, with God; and inside the envelope there is a little note about it in English and Chinese.


I feel very blessed to be living in Hong Kong and I'm hopeful about the year ahead. I intend to learn more about Chinese home cooking and Asian ingredients, and to develop this blog, sharing my adventures with you as I go.