Sure mloukhiyeh, mjaddra and moghrabieh are delicious but it’s nice to change every now and then.
Get your long fluffy skirt on and your best heel and start smacking the floor with all the power you’ve got because we’re firing it up with chicken tacos that went to Asia once and they can’t stop telling us about it! Continue reading
Fear takes different forms.
When we are young, we are afraid of the darkness.
We grow up and find that it’s not that scary.
We grow up and start getting scared of things we never expected to induce fear in our spines.
We fear getting older.
We fear responsibilities
We fear the death of someone dear
We fear ending up alone, dying alone, meeting new people, getting out of our comfort zone and trying something new,…
We fear failure as we fear success.
We are afraid of other people’s jealousy, their opinions, their comments, their criticism.
We are afraid of ourselves. No wonder we’d be afraid of others. Continue reading
This is one of the quick recipes that you could use to clean your leftovers and whatever is there in the fridge. Fried rice is a staple in Asian cuisine and I like to think it is a complete meal. It has carbs, vegetables, and proteins with enough salt to flavor the dish. The extra dose of proteins from the black beans makes this dish a super dish and takes away the guilt of carbs, if ever found! Continue reading
During the days of Sprouts, I used to give “lectures” to guests regarding food consciousness. Few were those who are aware of what goes into their food, most of those were the ones who cook.
We have not been very aware of our nutrition except for the past few decades. We have been, and somehow still are, subject to what we’re told to eat and not to. With the rise of ready-made and processed foods, we ate without knowing what is going into the food. It was only until recent times that some of us became aware of what goes into what we’re eating. Continue reading
Even before I thought of posting a round up of my failed recipes, I posted an attempt at Ramen that was a failure. Following my friend’s advice, Lynn from BreadOnButter, I approached the Ramen again last year with a fair success. Yet, it was nighttime and it didn’t look photogenic enough for a post. Lynn’s recipe used bok choy, so I bought one and used the leaves for the Ramen. I also trimmed off the bottom and left it to sprout, giving nice green leaves again. But the weather was warm, so the sprout gave a shoot which gave flowers that turned into seeds. Now I have bok choy seeds to plant! Let’s hope they work.
This year, I’m craving Asian flavors like crazy, and the texture of noodles. You might as well throw me in a pool of noodles with soy sauce and sesame oil fountains and call it Christmas!
Cook in Five Square Meters 