I loved eating brussel sprouts as a child. When we met, B did not. A few years later, when I was visiting him, I decided to cook some for myself, and he asked if he could try one. Since then, he’s ASKED me to prepared the yummy garlicy brussel sprouts for him. I can only imagine that brussel sprouts are just as tasty when paired with prosciutto. I’m sure B won’t mind if I use him as a taste-tester when I prepare this recipe.
Since our Niagara Icewine tour last weekend, I’ve wanted pad thai. I’ll be having Thai food for lunch today at a highly recommended restaurant in Cambridge called the Thai Coconut Island. I hope their Pad Thai will be as yummy as the one served at the winery.
This recipe reminds me of the vinaigrette served at sushi restaurants. Yum!
Because I was away last weekend, I missed our yearly tradition of going out for dim sum to see the Chinese New Year celebrations. Every year, dad takes the family to our favourite dim sum restaurant, Cameron Seafood, and we enjoy the drumming and dragon/lion dance. Probably because I missed the tradition, I have wanted to go out for Chinese food this week.
It’s winter. It’s unseasonably warm. But I still want soup to warm me up. It’s a comfort food. Chicken and rice is one of my favourites because I can prepare it in the slow cooker and come home to a bowl of piping hot soup.