Time to Spill the Tea
I think it’s about time to let you know that I’m not a big fan of chocolate. I don’t hate it but also won’t actively search for it if I have a sweet tooth. Considering I love foods that change texture and flavour, this is really unsettling.
Not Literally !
Ok, here we go, my children. Mama ain’t make no gourmet. She’s busy and She's lazy. Oh yes, she said it.
Growing up in a traditional Vietnamese household, I was spoiled with great foods. But let be real, nobody has time to cook all day long.On top of that, I don’t really care about what I eat when I’m alone. I can spend hours and hours to work on a baking recipe, because at the end of the day I’m not the one who’s gonna eat it.
Let’s Talk Mental!!
Full disclosure for this post. I made this recipe a while back, right before my mental breakdown. This post has never met the light of sun until today because of my SAD. SAD stands for Seasonal Affective Disorder, which I prefer to call “She’s A Damn b*tch – SAD”. During her visit, I couldn’t function probably as a human being. You know things aren’t going so well when people keep asking you “Hey, are you ok”, “Do you need help”, “What’s wrong? You aren’t bubbly as usual”, “Do you need a day off? Stop working, you’re going home”.
A Touch of Viet Nam
From time to time, I ask myself what really make a dish a traditional dish. Generally, foods are made with common ingredients such as grain, fruit, vegetable, dairy, protein, and fat/oil. These common ingredients are carefully transformed into different kinds of deliciousness under the hands of chefs. It’s developed over time and keeps changing. However, some foods are still categorized as traditional food no matter how modern it is. In my opinion, the thing that makes a dish traditional is the character trait of that dish.
It's time to empty the fridge.
Challenge Completed !! Last weekend, I found half a package of ground beef in my freezer and a small bundle of spinach in my fridge. And yes, I literally “found” them. Your boy is on a budget, as always. He needs to stock up his kitchen with as many on sales items as possible. I may not have a couch, a television, or even a chair, but my kitchen is always full of foods. Therefore, things always get lost in there someway somehow. Don’t get me wrong tho, I clean my fridge every single week, so there is no chance of food poisoning in your boy kitchen.
When your parents ask you to eat more GREEN
I refuse to believe Halloween is over. It’s was on this Tuesday, and Tuesday is a day in the week. Therefore, this week is technically Halloween week. With that being said, this is another kinda Halloween-ish recipe. The Green Chiffon Cake!!!
I’ve started learning how to bake when I was in grade 10. And one of the first recipes I tried was Chiffon Cake. I remember my mom brought home a huge orange chiffon cake from a bakery. It was even bigger than my head. The chiffon was so good that I ate more than half of it within 15 minutes. My mom was so upset, but it was worth it. I immediately searched for the recipe. I didn’t really want to learn how to make it or anything at that time. I was like oh if I knew how to make it, it would be unlimited chiffon cakes for life!! Hell yeah!!
I did a poll last week on instagram asking you guys what I should make for Halloween. The result was pretty close. However, there is only one winner and that winner is Halloween cake.
For this year, I decided to make something brand new. The idea came from Joshua John Russell’s Spider Cake and his Fall Buttercream Flower Cake. By the way, I’m absolutely in love with all his works. If you haven’t checked him out, you definitely should. I will link his channel at the end of the post. In his recipe, he used red velvet cake as the base for the Spider Cake and used gum paste to make the spider. He also used different techniques to make his buttercream flowers. This was a challenge for me because I had never made red velvet cake, used gum paste, or had much experiences with buttercream flowers.
Mama Bears and Baby Bears
I can’t believe it’s almost the holiday season again. Around this time last year, I planned my first big move after I got to Canada. It was literally a “big move”. I moved out to my current apartment where I started working on my blog and experiencing more with my cooking. It was super exciting and nerve racking at the same time. However, I have to say it’s completely worth it.
Another piece of memory from past
Have you ever been to a Vietnamese restaurant and wondered what on the earth was that black jelly in the dessert section? If you have, this post will give you the answer you have been seeking for.
Sweet and Sour
I’ve just recently realized that we’ve been using our dipping sauces as seasoning in our daily cooking for the longest time. Fish sauce, soy sauce, hoison sauce and hot and sour sauce are being utilized in very single possible way. Does it mean we’re too in love with our sauces? Does it mean we can never have enough of it? But for real tho, I used to find a way to finish the side sauce serving a long with my main dish, including drinking it. Thou shalt not waste!