Sometimes the lazy bugs just creep all over me. Over the Easter long weekend, we did not do our scheduled spring clean up, we did not fix our desperate looking plants in the front yard, we did not go for long walks with Yogi. I did not even have to cook. My MIL made a wonderful Easter dinner, as usual. And we had turkey leftover for a few meals. Finally getting tired of the leftover, we had to cook something, but no one wanted to go for grocery shopping. We took a look at what we had in the pantry, we found canned clams. Great! N likes clams sauce pasta, he even likes to cook it himself. So, this time N was the master chef and I was the sous chef. Continue reading
Sometimes I am reluctant to try new recipes, especially if I have a recipe that I like and approved by N. Anytime I try a new recipe, I have to have a backup plan. What if the picky eaters in the family do not like it? They will have nothing to eat. So, I buy more bread, or prepare a second dish, just in case. If it is a complicated recipe, it has to be coming from a trusted and reliable source. One of the reliable sources is the Cook’s Illustrated Magazine. I have several of their cookbooks, I subscribe to their magazine and their website and I watch their TV shows. I like that they tell you why something works and something does not work. And the outcome after you put in so much effort, is very good and approved by everyone in the family most of the time. But, the downside is that, their recipes usually involve a lot more steps than other recipes of the same dishes. They are definitely not 30-mins meals, although they do come up with a cookbook just for quick meal. Continue reading
I remember the time that I was not really fond of sweet food. Growing up in Hong Kong, dessert was never an important part of the meal. The sweetest food that my mom ever made was the red beans or mung beans soup. And I kept on asking her not to put too much sugar in, otherwise I would not eat it. But even at that time, when it came to chocolate, I did not treat it as dessert or candy. It is “chocolate”. A special class of food.
After coming to Canada, my taste palate changed. After getting married, my taste palate changed even more. Although I still do not like food that is too sweet, I do love dessert and crave for it very often. And my love for chocolate is even stronger, as N goes for anything with chocolate. But, as much as I love sweets, I am trying to exercise the principel of moderation, not to go overboard with it. Continue reading
Welcome to my new site! It has been almost a month since I started blogging. (My first post was on Mar 2) What started out of curiosity without much thoughts has turned into a real passion for me. Besides what to cook for dinner, what has consumed my mind these day is also how to shoot the dinner. I have also begun to read up on a photography book on lighting called Light: Science and Magic: An Introduction to Photographic Lighting. Hopefully I would be able to improve on my food pix. So, I think it is time to give the blog a better name to replace Babooblah. Jasmine tea is one of my favorite tea with mild fragrant and soothing flavor. It can accompany any meals and desserts and is just as good by itself. I would like to invite you to have a cup of jasmine tea with me and we will talk about cooking, photography and other stuffs. Continue reading
I like learning how to make Indian dishes because I like playing around with spices. I feel like a witch using magic ingredients to make potion. This simple vegetable dish is very similar to Chinese stir-fry. You put the aromatics in, then the veggies, then the seasoning, some liquids, cover and wait, and then there it is, a magic potion for me to revitalize my day. I need veggies everyday. Continue reading
Have you ever dreamt of owning a coffee shop? Aside from being a musician, a photographer, a journalist, owning a coffee shop has been one of my dreams in my adult life. The warm cozy decor, the earthy aroma of coffee, the sweet treats, the chit chatting with customers, there is just something irresistible about a nice family run coffee shop in your neighborhood. This afternoon, after the baking in the morning, I made myself a nice cup of coffee, sitting on the patio, served with these delectable chocolate biscotti, watching Yogi, our dog, running around in the yard, I let my dream took over me again. After quitting my job for over ten years in the corporate world, what is my next step? Is there a possibility to realize my dream? Continue reading
When I first learnt how to make chili on Bebob’s request, I always thought that I had accomplished a great deal since this was the first real Mexican food that I made. But I was wrong, according to Wiki and History and Legends of Chili, Chili Corn Carne, chili is not Mexican food at all. Although the real origin cannot be known for certain, there is no doubt that it evolved and got popular in Southwestern American, in particular Texas where chili is the official state food.
No matters where it came from, a bowl of rich and lush chili is always a soothing meal. This recipe of simple chili is adapted from the The Best Recipe by Cook’s Illustrated. It is so simple and easy to make by using stable available in supermarket and yet the flavor it produces is deep and complex. Continue reading
Spring is on its way. Pretty soon, the grass will be greener, the cherry blossom will be blooming; the dog will be happier since we will take him out more with nicer weather. This is just an anticipation. The gloomy sky out there says nothing about spring. To keep my hope alive, I need some spring colors. Here is a simple stir-fry dish with lovely colors. Continue reading
Going hungry can prolong life? Just read an article on the recent Time Magazine discussing the research on restricting calories and living longer. That seems to make sense. The body of a human beings was originally built to conduct enormous physical activities for hunting and gathering food and to withstand the hardships caused by scarcity of food. Abundance causes all sorts of problems. Even my mom, a traditional health conscious Chinese woman who does not care much about western medicine, has always been telling my dad and everybody not to eat to a full stomach, 80% is sufficient. I think that is the Chinese attitude towards everything in life and I follow it as well. Moderation is the key. Continue reading