Sunday, October 26, 2025

The Mirror Within: On Mindfulness, AI, and the Art of Seeing...


I’ve been thinking a lot about reflection- how we see ourselves, what we notice, and what we overlook. Two very different films I watched recently- one a meditation on simplicity, the other a haunting look at technology- became unexpected mirrors. Each held up a lens to awareness: one through the rhythm of daily rituals, the other through the restless pulse of innovation. Together, they reminded me that whether in solitude or in connective networks, our truest discoveries often begin in the still space between seeing and being seen.

Friday, I had a perfect night with my close girlfriends over for sushi dinner, desserts and a movie- Perfect Days.

In this Japanese film by Wim Wenders, Hirayama leads a life of quiet repetition- cleaning toilets, tending to small rituals that bring him peace. Music, books, and photographs punctuate his solitude, revealing a life rich not in possessions but in presence.

There is something profound in the way he notices: light filtering through trees, the shape of shadows, the sound of wind. His world invites us to slow down from our bustle lives- to be still enough to truly see.


Today, as I raked leaves, I listened to their crisp rustle beneath the rake, my hands, and beneath my head as I laid down in a pile for a while watching more loose leaves fall, drift and nestle 🍂🔆.

Stillness isn’t silence. It’s awareness.

It’s remembering that beauty never leaves- we just forget to look.


The other film was Hulu's A Murder at the End of the World. This series knocked my socks out of the ballpark. It came at the crux of my deep dive into AI- just as I’m wrapping up a month of intense learning, from exploring how AI is shaping the future of e-learning, to completing LinkedIn certification courses, to attending the recent Wise Summit, where AI was described as the mirror of our collective consciousness.

With responsible AI and ethics being at the forefront of my interests, this series hit home. It extends the conversation into unsettling yet necessary territory- as the tech race for optimization and deployment accelerates, how deeply do we really understand what we’re creating? What is truly safe, and what only appears to be? Even with guardrails in place, can AI still drift toward deviance- subtly, innocently- just as the film suggested?

At its core, the problem began with love- Andy’s creation born from his fractured relationships with his wife and son- and it ended with love, through Darby’s relentless pursuit of truth and connection. It’s a reminder that the dangers of technology are not born in the code, but in the human heart behind it.

As we grow more reliant on AI as assistant, sounding board, and companion, the question isn’t only what AI can do for us, but what it reflects back to us. Our intentions, our blind spots, our capacity for empathy- and perhaps, our own fragility.

Disclaimer* this image was not the compact I dropped. 

The day after, something strange happened. I forgot my compact mirror at home- a small detail, yet it has never happened when I'm out. The next day, while putting on my makeup, that same mirror slipped from my hands and shattered into pieces. 

I don’t believe it was a coincidence.

For weeks, as I had been immersed in the world of AI- the phrase 
“the mirror of our consciousness” to describe artificial intelligence from thought leaders at the recent WISE Summit stayed with me. It echoed through every conversation, every reflection, and now, perhaps, through this moment of broken glass.

When a mirror breaks, it can feel like bad luck or something has been lost- an image, a certainty, a surface we once trusted to show us who we are. But maybe it’s not loss at all. Maybe it’s an invitation to see differently.

I began to wonder: was that shattered mirror a sign that I was no longer meant to see myself only through the surface reflection? That perhaps it’s time to look deeper- beneath the physical, beneath the roles, beneath even the technologies that now mirror us so powerfully. It’s as if the universe said: “You no longer need this literal mirror- because you’re beginning to see with deeper eyes.”

AI, in its own way, is a reflection too. It absorbs our data, our biases, our brilliance, and our shadows. It learns from us, becoming a mirror of our collective consciousness- both the light and the dark. Watching A Murder at the End of the World made me question not only how AI behaves, but what it reveals about us: our intentions, our blind spots, our capacity for love and harm.

The problem in the series began with love- flawed and human- and the answer ended with love, through truth and compassion. That feels true for us as well.

We are entering an age where the boundaries between human and machine are blurring, where reflection is no longer a solitary act but a global one. Yet before we can build responsibly, we must see responsibly. And that begins not with technology, but with the mirror within- the courage to look at our own consciousness and ask what is ready to break, and what is ready to emerge.

Perhaps my broken mirror wasn’t bad luck, but a symbol of transformation- a reminder that the truest reflection doesn’t come from glass or code, but from awareness itself.

As we move into this new world, I carry that hope: that awakening is not just possible, but inevitable. That through each small act of self-awareness- to trust the unseen reflection that lives within all of us, we help build a more ethical, compassionate, and conscious world.


“We but mirror the world. All the tendencies present in the outer world are to be found in the world of our body. If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. This is the divine mystery supreme. A wonderful thing it is and the source of our happiness. We need not wait to see what others do.” – Mahatma Gandhi

*************

Here in Greece, where old stone doors have stood for centuries, I’m reminded that AI stands as the door between imagination and reality; once opened, the future rushes in leading us to new worlds of possibility. Get ready for a magic carpet ride 💫

"Learn the rules like a pro, so you can break them like an artist"- Picasso 🎨🖌 #gooutthereandcreate


Perhaps that’s the real art of reflection- not to capture our likeness, but to reveal our becoming. Whether through the fall of a leaf or the flicker of a screen, life keeps offering us mirrors- some gentle, some shattering- inviting us to look closer, to look inward.

In a world that moves faster than our hearts sometimes can, mindfulness becomes an act of quiet rebellion, and awareness, a form of love.

Maybe that’s what both films- and that broken mirror- were whispering all along: that in learning to truly see, we remember what it means to be alive 🙏.


Sunday, October 12, 2025

Cantonese Borscht 羅宋湯


If you’ve ever eaten at a Hong Kong café, you’ve probably come across Cantonese borscht 羅宋湯- that comforting bowl of tomato soup that always seems to proceed your main dish and best served alongside a cuppa' HK milk tea. It’s rich, tangy, and full of chunky vegetables- the kind of soup that instantly feels like home.

But wait… borscht? Isn’t that an Eastern European soup made with beets? You’re absolutely right! The original version is famous for its deep ruby color. But in Hong Kong, they’ve made it their own. Instead of beets, ripe tomatoes are cooked to create a bright, savoury broth that reflects the city’s East-meets-West story- a little nostalgic, a little global, and entirely delicious. This humble soup tells the story of Hong Kong’s unique cha chaan teng café culture- how local chefs took Western dishes and reimagined them through a Cantonese lens. 

It was a recent visit to a cha chaan teng with my second son for lunch and watching him devour this soup- that reminded me just how simple it is to make at home and why I haven't made it already. It’s cozy, nourishing, and absolutely perfect for fall weather 🍂🥣.


Cantonese Borscht 羅宋湯 (adapted from Made with Lau)
Serves 4 (double recipe for even better-tasting leftovers)

1 lb. stew beef chunks or spare ribs
2 Tbsp. oil
1-inch ginger, smashed and minced
3 cloves garlic, minced
1 red onion, cut into large dice
4 tomatoes, divided (3 tomates, quartered then halved, 1 tomato, diced)
2 potatoes, cut into bite-sized pieces
2 carrots, diced
1 to 2 chili peppers, diced or use 1/4 to 1/2 tsp. cayenne powder
3 stalks celery, diced
1/3 cup ketchup
1/4 tsp. ground black pepper
2 cups chicken broth
1 can (284 mL) condensed tomato soup
9 cups water
1 lb. green cabbage, cored and cut into bite sized pieces
1/2 lemon
2 bay leaves
1 tsp. salt
2 Tbsp. sugar


Add the meat to a skillet/wok or pot with 4 cups of water and bring it to a boil. Let it simmer for 30 seconds to release the scum; remove into a bowl with a slotted spoon, discard water and quickly clean the wok or pot.

Meanwhile, start to boil 10 cups water in a separate pot or kettle. Dry your skillet/wok if needed, then set the heat to low. Add oil, when warm add ginger and garlic. Stir-fry until fragrant. Add onions and stir-fry for 20 seconds. Add the smaller, diced tomatoes and cook for about 30 seconds. Add potatoes and carrots- stir fry for 30 seconds. Note: The natural moisture from the tomatoes keeps everything from burning, so don’t be afraid to turn up the heat to medium or high. The higher temperature helps cook off the excess liquid so your ingredients can stir-fry instead of steam. Add the rest of the tomatoes and chili peppers. Stir-fry for about 30 seconds, then add the celery. Mix in ketchup. 

I highly reco cooking with pork lard (high smoke point) for flavour


Add the parboiled beef/spare ribs. Season with black pepper and stir. 


Turn the heat off to safely transfer all the ingredients into a large soup pot.


Add chicken broth and can of tomato soup, then turn the heat on to high. Add the boiled water, then stir well. Add the cabbage, bay leaves, and lemon. Cover and bring everything to a boil. 

To deepen the tomato flavour, add a can of condensed tomato soup


Turn the heat down to medium-low and uncover the pot to stir. Cover, and let simmer for two hours. Season with salt and sugar. Taste and adjust the seasoning to your liking. Enjoy! 

Tip: The flavours will deepen and get richer after a day or two in the fridge, so always make more!

So hearty and nutritious as it's delicious!


Change up your weeknight dinner with this Cantonese Borscht- a simple, cozy recipe perfect for crisp fall days or whenever you’re craving a taste of Hong Kong comfort.

Full Recipe:

Cantonese Borscht 羅宋湯 (adapted from Made with Lau)
Serves 4 (double recipe for leftovers)

1 lb. stew beef chunks or spare ribs
2 Tbsp. oil
1-inch ginger, smashed and minced
3 cloves garlic, minced
1 red onion, cut into large dice
4 tomatoes, divided (3 tomates, quartered then halved, 1 tomato, diced)
2 potatoes, cut into bite-sized pieces
2 carrots, diced
1 to 2 chili peppers, diced or use 1/4 to 1/2 tsp. cayenne powder
3 stalks celery, diced
1/3 cup ketchup
1/4 tsp. ground black pepper
2 cups chicken broth
1 can (284 mL) condensed tomato soup
9 cups water
1 lb. green cabbage, cored and cut into bite sized pieces
1/2 lemon
2 bay leaves
1 tsp. salt
2 Tbsp. sugar

Add the meat to a skillet/wok or pot with 4 cups of water and bring it to a boil. Let it simmer for 30 seconds to release the scum; remove into a bowl with a slotted spoon, discard water and quickly clean the wok or pot.

Meanwhile, start to boil 10 cups water in a separate pot or kettle. Dry your skillet/wok if needed, then set the heat to low. Add oil, when warm add ginger and garlic. Stir-fry until fragrant. Add onions and stir-fry for 20 seconds. Add the smaller, diced tomatoes and cook for about 30 seconds. Add potatoes and carrots- stir fry for 30 seconds. Note: The natural moisture from the tomatoes keeps everything from burning, so don’t be afraid to turn up the heat to medium or high. The higher temperature helps cook off the excess liquid so your ingredients can stir-fry instead of steam. Add the rest of the tomatoes and chili peppers. Stir-fry for about 30 seconds, then add the celery. Mix in ketchup. Add the parboiled beef/spare ribs. Season with black pepper and stir. Turn the heat off to safely transfer all the ingredients into a large soup pot.

Add chicken broth and can of tomato soup, then turn the heat on to high. Add the boiled water, then stir well. Add the cabbage, bay leaves, and lemon. Cover and bring everything to a boil. Turn the heat down to medium-low and uncover the pot to stir. Cover, and let simmer for two hours. Season with salt and sugar. Taste and adjust the seasoning. 

Tip: The flavours will deepen and get richer after a day or two in the fridge.


Wednesday, September 10, 2025

Savouring Summer: From Gatherings to Quiet Moments


Recapping the summer that fed my soul spent with friends, family, events and finding me😛. I got to do the things I love but never seemed to have the time such as reading, arts & crafts and yes a little home reorganizing and cleaning (it's truly another therapy second to cooking). 


Magic happened at the start of my summer. When your worlds collide... my two close friends meet for the first time-- sharing a love for food, names of their daughters 😉 and get this ... same birthdate (phhhshh...👊💥) @lisaeats @ninanmurmur.


What an amazing Sunday it was hanging out with these two special gals and their families on such a beautiful day🌞! Kept it cool and refreshing with Chinese shredded chicken and cold noodles (手撕鸡冷面) DIY bar-- hand-shredded chicken (marinated in soy and oyster sauces, black vinegar, garlic, onions, chili oil and sesame oil) served over top your choice of thin wheat noodles or green bean clear noodles and a myriad of sides (cucumber, shredded potato and carrot salad, pickled lettuce stem and 5-spice marinated beancurd), toppings (chopped green onions, cilantro and garlic) and sauces (concocted base- creamy sesame soy and vinegar sauce, and individual sauces to customize to your tastes). Loved it 💓!


DIY is best!


And to top it off, my beautiful friend Lisa brought a yummy spread of classic and popular Chinese soup desserts from @sweetturtledesserts in Time Square, Richmond Hill. It was just the perfect sweet finish!

Look at that gorgeous spread 😍

What a fantastic event in late July- The Proof Block Party #theproofblockparty with my lovely friend @lisa.eats! A great line up of brands were highlighted including Best Buy, Sony, Catelli, Audible, Pace Salsa and some small Canadian businesses selling press on nails, baked goods and scrunchies! Plus cool dance and singing performances from established TikTok stars🌟 



Lots of cool freebies to tote home too! So much fun!

The neck fan from JisuLife was my best friend all summer!

Loved that we were just around the corner from Little Portugal, for a nice stroll and window shopping!


The internationally renowned street artist Vhils (Alexandre Farto) has created a mural in Toronto’s Little Portugal neighbourhood – on 1628 Dundas St. West (just west of Brock Ave.) – honouring Portuguese “cleaning ladies” and their labour activism through the Cleaners’ Action movement in the 1970s-80s.

Mural honouring Cleaners’ Action


So fresh, it's so fresh... exciting 🎜🎶🌿Thoroughly enjoyed a homecooked Vietnamese dinner at our family's friends' place with a spread of crispy spring rolls cha gio, Viet jambon garden salad with shrimps and quail eggs served with honey mustard vinaigrette and the main attraction- pho🍜with the usual suspects as DIY! The best part was knowing all their fresh herbs🌿and some produce came straight from their beloved backyard garden!



The colours and freshness- WOW!

Eggplants, cherry tomatoes, bell peppers, chives and herbs, and less usual crops such as white bittermelon, okra and high fiber sweet potato leaves (they recommend blanching and mix with two mashed boiled eggs slightly dressed with fish sauce-- a poor man's village food that is nutritious as it is delicious😋👍)... so inspired by their extensive pick-out-of-your-own-garden I may try my hand on potting a few faves next spring and have my own fresh bounty!


Eggplants, white bitter melon, okra and cheery tomatoes, oh my!


A cool space, a cool summer social event connecting fellow innovators, and meeting the YSpace and SmartTO community with founders, mentors, and change-makers! And seeing some of the cool products to market that came from here. Thank you for the invite Judy Wong, YSpace Program Advisor with @ninanmurmur 👐


YSpace in Markham is an innovation hub and business incubator located at York University in Toronto. It supports entrepreneurs, startups, and innovators by providing resources, mentorship, and a collaborative environment with programs that spans across scaling innovative technologies, agri-food businesses into mass retail to diversity-focused initiatives like ELLA powered by Desjardins for women-led businesses and Black Entrepreneurship Alliance (BEA) for Black-led businesses💥.
As Toronto’s newest transportation and mobility hub led by York University in partnership with Centennial College, SmartTO empowers startups and small and medium-sized entrepreneurs to develop, test and prototype advanced automotive technologies and smart mobility solutions through accessing state-of-the-art equipment, and world-renowned expertise.



York Region who has been instrumental in the initial phases of the YSpace food entrepreneur program has developed their own- a new Agri-Food Start-Up Program. I have been in touch with program organizers to support this initiative by sharing. Are you or anyone you know an aspiring food entrepreneur from an equity-deserving (Member of visible minorities, persons with disabilities, women, 2SLGTBQI+) or Indigenous community? The York Region Agri-Food Start-Up Program is here to help you build or grow your food business!

This FREE program offers:
☑️ Mentorship, training & business planning
☑️ Subsidized commercial kitchen access
☑️ Indigenous-led support & community engagement

The program runs from September 2025 to March 2026 and entrepreneurs must meet all of the following criteria to apply:

· Identify as Indigenous of a member of an equity-deserving group (e.g., Member of visible minorities, persons with disabilities, women, 2SLGTBQI+)
· Be a Canadian or Permanent Resident
· Be an Ontario resident
· Be 18 years or older
· Have a food product concept or early-stage product
· Be in the pre-revenue or early-revenue stage (less than $25,000 annual sales)
· Commit to completing the full 14-week program (4 to 6 hours per week)
· Demonstrate readiness to learn through coaching, workshops, and peer mentorship

🔗 Apply by 11:59 p.m. on September 17th, 2025: yorklink.ca/FoodStartup


Susan's Savour-It!... Susan's Favourites😄... in my neighbouring Willowdale hood. It was such a pleasure curating a neighbourhood walk with a food crawl of diverse cheap eat treasures for someone unfamiliar with this north end of the subway line #finchandyonge. Each armed with $20, how far did it go?


Sang Ji Bao for their signature Shanghai pan fried pork soup bao $7.99 for 4 at 5461 Yonge Street.


Maki Mart for $2.95 vegetarian and $3.95 sushi hand rolls at 5371 Yonge Street.


Kim A La Carte, the only surviving food cart from the defunct decade old City A La Carte street food vendor project for Korean snacks such as rice cake skewers in both teriyaki and spicy sauce $2 each, fried seaweed rolls kim-mari 3 pcs $3 and custard filled waffle fish 2 pcs $4.50. 5323 Yonge Street.


WPZ Sweet Lab for $2.99 grape and hawthorn tanghulu which are skewered fruits coated in heated sugar syrup, and hardens in the cold. Since it was super hot out 🥵, we had a short window to eat. Tanghulu has been made since the Song dynasty and remains popular throughout northern China. 5418 Yonge Street #5.


Aitaiker for Taiwanese popular street snack popcorn chicken in salt and pepper flavour $8.49 at 5418 Yonge Street #21.


So how did we fare?-- $40.86 before taxes which is not bad considering the many and varied cuisine hot spots we hit for little eats. It was filling and so much fun this way, nibbling, talking, walking and digesting!

The blue JisuLife fan was a saviour this summer on my many hot walks 🥵

Note: This Tolman sweet apple tree 🍎🌿on Yonge near North York Centre (sturdy and long living) with the huge sit-inside cavity is the last remaining from the orchard that Gibson established in 1832 and is found in a parkette just to the east of Gibson House, which is a designated heritage site. First time I noticed it in my 20 years living in the community😄!


Did you know Aug 22nd is National Bao Day? I have been honoured to be Taiwanese pop up street vendor Jian Dan Kitchen's mentor and menu consultant throughout in the planning of their many major food festival attendance this summer. @jiandankitchen2023 got a spot last minute at the Toronto 2025 TAIWANfest and started featuring their delicious Taiwanese gua bao with a twist at Harbourfront Centre.



Here are some shots from @torontodragonfestival @nathanphillipssquare. Their signature Popcorn Chicken, 3 must-try Gua Bao and cool refreshing drinks have been big hits 💢.



12-Hour Maple Braised Pork Belly Bao and Wintermelon Aiyu 😋


The too cool crew Jian Dan Kitchen

Having time to read was such a treat this summer... lounging in the backyard under clear blue skies :)


Scored yuuuge after 4 years of endless searching for a rustic terracotta pot (no can do with the common planters sold at big box stores) to fill a big empty spot on my front veranda (and cover an unwashable calcite on our flatstones), and one that won't break the bank. My dilemma compounded when it became clear I could not get a real plant or tree under full shade.


Loving the old world, countryside and European decor, I had ordered a faux 6ft olive tree for my living room last year (Bed & Beyond) and it's fab (I got countless compliments on how real it looks)! Two weeks ago, an Amazon search yielded a lovely 7ft artificial olive tree on sale that would be perfect on the porch 😍. It came, I assembled and fluffed it and then blaringly, two planters were in tall order!

I am a pottery enthusiast💗. I remember in Greece last summer thinking why can't we find these urns and planters here, and why the ones we can are so boring!! Well, imagine my excitement when I came across Pottery Land on FB, and seeing the copious selection of gorgeous handcrafted terracotta and clay pots to choose from just a short distance into Woodbridge and produced with traditional methods by local artisans #100%ontariomade! Each one unique and full of character! The two ringed pot outdoors (DxH- 16"x18.5") and smaller 3 handled pot indoors (12"x14") were $140 total with 20% off at the time, which is a steal of a deal😇! 



Pottery Barn sells their large pots from $600 to 1K+, and Pottery Land's friendly owner says a nearby shop has theirs going for $1K. Who can afford that??? They opened just 2 months ago, and are looking forward to a busy season. I was like a girl in the candy store. So very happy!! Check them out for the perfect pot for your plants indoors or out!

🌿 Terracotta Plant Pots | Clay Planters 🌿
Visit Pottery Land at: 6751 Hwy 7 W, Woodbridge, ON L4L 1A5


Miniature building is on a level of it's own #respect #thedevilisinthedetails
A proud moment Haha! 





Taa Daaaaaa...... !
Will have to find more time for my next set- Garden Life :D


So grateful for the many savourable moments of summer sunshine, smiles and self-care. As we head into cooler weather ahead-- think big batch cooking, comfort foods and pantry cooking, stay tuned with my next post on Hong Kong style Russian Borscht soup- the perfect fall weather friend in a bowl with a fusion Chinese twist🥣!