2014 is over and the first week of the new year is coming to an end.
I would take the chance to greet each and everyone who visits my blog.
This is not a “New Year, New Me” post with a list of resolutions that doomed to be forgotten the next day, week, or month. The first post of the year is about the fails of 2014 I have encountered behind the scenes. Only one failed post made it to the published list for a reason, but the rest are still stored in my folders. Until now!
A recipe requires the coherence of many elements. Getting orgasmic results from a recipe is the fruit of love, patience, care and quality ingredients. Sometimes you cook something out of the need to eat. And regardless of the quality, it will be something good to chew on and fill your tummy with but never repeat. Other times the recipe is amazing; simply enjoyable you want to make it over and over again. Yet each time is different from the other. My biggest fear was for the recipe to fail. Although I don’t usually follow the rules completely but I keep hoping it’ll work. The worst feeling is when your fear materializes in front of you. The time and effort happily spent turns into anxiety and panic. You know you messed up at one point but keep hoping it’ll work. You keep hoping that with some sugar, spice and nice things it’ll be edible. But when it’s done, it’s over and done. Continue reading
Reading this article had made me want to try this Ramen soup. Sadly, I don’t think there is any restaurant or a kiosk that serves this type of Asian specialty.
To my excitement, Mike and I had an Asian restaurant to try. I know it’s been there for almost a year, but I didn’t get the chance to try it. Jaï. (give the man some love on his facebook page)
Jaï is located at the beginning of Hamra Street. It’s not practically a restaurant; it has only one table, as they work mainly for takeaways and home deliveries. What’s wonderful is sharing this only table with people you might meet there. This happened in front of us. The 2 groups of 4 left with a wide smile on their faces.
After a talk with the chef and owner about the type of business he’s running and about the food, its freshness, quality and flavors, he helped us choose some good items from the generous menu.
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Cook in Five Square Meters 