Healthy Bentou Box Extraordinaire...

First off Happy New Year to all my friends and readers! Shy is the oyster, fervent is the clam, peaceful is the ocean floor rocked by the sands of time. -- Bradley Chicho

May we be the ocean floor in the new year. There is a Japanese saying on resilience- nana korobi ya oki- fall down 7 times, get up 8. No matter how difficult things may be, we have to keep going! Blessings to you all (❁´◡`❁)*✲ﾟ* 💕.

Look at these colourful, varied and healthy bentou boxes galore for dinner to celebrate a special birthday at home 🇯🇵🍱!

Not just any bento, but meticulously cooked and prepared by Japanese community-loved 80 year old Chef Ishii-san. A catering business he helms with his 80 year old wife, son, niece and the help of friends and my Japanese sister-in-law. The thing that makes his bentos top-notch and incomparable to others in the city is that he constructs his with 30 different types of ingredients to align with Japan's health experts recommending to eat 30 different types of food a day. Each food is uniquely seasoned and delicately cooked, and then beautifully presented in compartments for takeout. They often make 150 to 400 bentos at a time 😯, and you can only imagine how labourous that becomes! He wakes up early in the morning to start prepping and doesn't finish until late in the day with some recipes requiring two days in advance prep. 

I caught wind that he was heading into his second retirement this February, and I had to try his tasty bento one more time. Second retirement because his loyal clientele especially from JCCC (Japanese Cultural Community Centre) didn't allow him to stop cooking, and I just heard now that he may never retire... The demand is too strong! I wish him and his wife well as he has dedicated his whole life to his craft (he use to own a Japanese restaurant), and has the respect of so many in the Japanese community. Sending my deepest blessings! 

Perfect also to ring in 2021, Osechi Ryori are traditional foods enjoyed on New Year’s day in Japan. They come in an assortment of colourful dishes packed together in special boxes called jubako, which resemble bento boxes. Every dish has special meaning in welcoming the New Year. I see Chef Ishii-san has included rolled omelets, seafood and beans which are all auspicious good food! Arrigato gozaimasu 💖🙏!

To order take-out, email info.toriichi@gmail.com.

I have spent less time on social, doing my own things and getting ready for some more food projects on the horizon. Will be back to update 🥰! Be well. Eat well.

Homestyle Polish Cabbage Rolls...

I've had my fair share of cabbage rolls over the years, pouring over restaurant and European store hot counter reviews to find that perfect-tasting one. I've tried different cuisine versions from Romanian, Russian, Hungarian and Polish. With styles in tomato sauce, with creamy mushroom sauce, red pepper oil or dollops of sour cream. Served large comfort in a meal and small elegant as a cocktail appetizer at a wedding. 

For someone that gets inspired from eating a tasty, and then immediately makes plans to replicate it, I just can't believe it's taken me this long to try my hands on making them. They really are one of the simplest things to make, budget- and family-friendly but yields that big impact at the table with its comfort hearty-all-in-one appeal with meat, rice and vegetables. After all the pouring over and tastings, its the Polish ones bathed in a thin tomato sauce I adore most.

Delicious first attempt! A recipe keeper!

Yes, cabbage rolls can be rolled small and served as an elegant cocktail appetizer. These rolls were made to the traditional recipe provided by the Hungarian bride at her backyard catered wedding. An event I tended to, assisting my friend Chef Frederick Oh one summer.

Deliciously prepared with nappa cabbage.

Roncesvalles' Cafe Polonez, an institution in the Polish community for 30 years serves up some of the best tasting cabbage rolls ever-- mmmmm!! Stuffed with meat and rice with a tomato sauce and this creamy veggie delight with just mushrooms and rice! So goooood!!

Cafe Polonez in Roncesvalles.

Hai sa mancam! Let's Eat! Romanian cabbage rolls! The ones I got on the right from ABC's hot counter were filled with pork and vegetables, but they aren't my favourite. Maybe it was the slather of red pepper oil that didn't agree? 

This friendly store- ABC Euro Delicatessen in Scarborough, carries mainly Romanian products
but also imports from Hungary, Italy, Greece, Macedonia, Bulgaria, France, Spain, and Germany.

This night was a medley of sorts from East European store Yummy Market specializing in Russian foods- from fresh bakery, deli counter, freezer and hot table for dinner. I got cabbage rolls called "Golubtsi", but it wasn't memorable. They are typically served with a side of sour cream.

Russian specialty Yummy Market

Hastings Snack Bar's lovely owner Ania handmakes and dishes her food out with love 💞.

This place is an outstanding must!! Do yourself a favour. And Go! 🏃‍♀️🏃‍♂️. The cutest lunch counter ever. 😊

Hastings Snack Bar owner Ania.

Ahh, the Hungry Tata's Lunch as mentioned in my last post (I opted for both mushroom sauerkraut, and meat perogies served with sauteed onions and sour cream, a juicy Polish kielbasa sausage with a dollop of Polish mustard, a huge beef and pork cabbage roll slathered in tomato sauce, and a countering tangy sauerkraut with gherkin pickle)... them perogies and cabbage roll were hands-down ones of the best I've ever had 😊.

Hastings Snack Bar

Homestyle Polish Cabbage Rolls (adapted from Spend with Pennies)
Makes 16 large rolls

1 medium head green savoy cabbage
1 lb. ground pork (or ground turkey)
1/2 lb. ground beef
1 medium onion, diced
3 cloves garlic, minced
1/2 tsp. dill weed (optional)
3 Tbsp. chopped fresh parsley, and more for garnishing
1 can (425 mL) diced tomatoes
salt & pepper to taste
1 cup uncooked rice (I used converted brown rice)
1 egg
1/3 cup tomato sauce or pasta sauce 

Sauce:

1-1/2 cups tomato sauce or pasta sauce
1 can condensed tomato soup

Core the cabbage and remove the stem. Separate the leaves, and boil in a pot of water about two mins. or until soft. Set aside to cool.

Cook rice according to package directions but reduce cooking time by five mins. so its slightly underdone. Set aside.

Coring the head cabbage with a paring knife.

Skillet boiling cabbage leaves in batches. Drain well.

Cook beef, pork (or turkey), onions, garlic and seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt & pepper. Stir in egg. 

Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9 x 13 pan.

Preheat oven to 350 F. Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the centre of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Double up for small leaves. Repeat with remaining cabbage.

This job needs my mulberry fall 9 X 13

Shave off the thick layer cabbage stems, for leaf pliability.

Pour sauce over the cabbage and cover tightly with foil. Bake 90 mins. Let cool 15 minutes before serving. Sprinkle with parsley.

TIP: Leftovers are very freezer friendly. Just pop them in freezer bags and you’ve got cabbage rolls on a whim when you don’t feel like fussing in the kitchen.

So exciting!

Wahhh!! 1-1/2 hours later these leafy chubs came out piping hot and smelling like heaven!

Gorgeous, shiny and teeth-sinkable (OMG, making up my own delish jargon lol)...

Dinner is happily served. A simple side green salad is all we need to round the meal out.

The mixed pork and beef and the rice was soft and comforting with a nice cabbage leaves yield bathed in slightly tangy sweet tomato sauce. Hearty! Flavoursome! A keeper!

Two large cabbage rolls and side greens constitutes a nice meal.

I made a second version a la cream of mushroom inspired by Cafe Polonez with leftover soup in my small convection oven (with four cabbage rolls). My son and I really liked the creamy mushroom topping. Tastes so succulent and complements the ingredients so well.

Full Recipe: 

Homestyle Polish Cabbage Rolls (adapted from Spend with Pennies)
Makes 16 large rolls

1 medium head green savoy cabbage
1 lb. ground pork (or ground turkey)
1/2 lb. ground beef
1 medium onion, diced
3 cloves garlic, minced
1/2 tsp. dill weed (optional)
3 Tbsp. chopped fresh parsley, and more for garnishing
1 can (425 mL) diced tomatoes
salt & pepper to taste
1 cup uncooked rice (I used converted brown rice)

1 egg
1/3 cup tomato sauce or pasta sauce 

Sauce:

1-1/2 cups tomato sauce or pasta sauce
1 can condensed tomato soup

Core the cabbage and remove the stem. Separate the leaves, and boil in a pot of water about two mins. or until soft. Set aside to cool.
Cook rice according to package directions but reduce cooking time by five mins. so its slightly underdone. Set aside.

Cook beef, pork (or turkey), onions, garlic and seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt & pepper. Stir in egg.
Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.

Preheat oven to 350 F. Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the centre of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Double up for small leaves. Repeat with remaining cabbage.

Pour sauce over the cabbage and cover tightly with foil. Bake 90 mins. Let cool 15 minutes before serving. Sprinkle with parsley.

TIP: Leftovers are very freezer friendly. Just pop them in freezer bags and you’ve got cabbage rolls on a whim when you don’t feel like fussing in the kitchen.

Summer Ends, A New Year Begins...

The beginning of school always seem to mark a new year for me, more so than an actual new year. Be it the fresh crisp air welcoming in Fall, the cumulative efforts of getting on the right track with classes- attending or instructing, getting the kids ship-shape ready and just that mind shift from holiday to go get 'em mode. And Yay, we survived the first week!

They say you can have it all, but just not all at once. Feeling blessed to truly realize my snowballing potential as a mother, educator and entrepreneur while pausing to give myself self care and love. 

There's nothing I value more than time. with. myself.

I know some of my friends can't even fathom taking a walk, grabbing a bite or watching a movie alone. "There's no point." "It's boring!" "It's weird." For me, it's the ultimate pleasure dome. I've been meaning to explore the cool neighbourhoods in our great city. Never enough time in a day during the year, running or being constantly engaged with my school cooking programs, and so I naturally gravitate to my own hood for everything. Well, this summer with my kids in day camp, I did my bouts of #TONeighbourhood #discoverywalk. Call it stopping to smell the roses, taking in the sights, sounds and smells, I happily trek-immersed my way to a few, checking out the nuances that make that district uniquely its own. YAY!

Summer was simply AmaZing with my walks, The Neighbourhood Table, a charity BBQ and media Thai resto tasting events, an epic bucolic-style breakfast picnic, a fitness- and fuel-filled romp in Montreal visiting family before calling it the end of a great year, to start anew another... Here is a detailed recap.

When you truly don’t care what anyone thinks of you, you have reached a
dangerously awesome level of freedom!! Be. True. Be. You. 🤜💥🤛

Beauty doesn't fall far from the tower. Or is it the tower doesn't fall far from beauty?

What a prime view on the top floor of @charidise_to Baldwin Village's trendy Taiwanese eats hot spot. Having quite an eventful couple of weeks this summer interwoven with the good, bad and the ugly, this kind of end-of-week exploring was far more than welcomed, and met with a new friend on the TTC visiting from Singapore. What was suppose to be solo turned duo as I showed her around our great Baldwin 'hood into Chinatown ✌.

Taiwanese hot spot Charidise in Baldwin Village has the best patio view!

All the warm fuzzies I could want on my trip down memory lane...

I am talking about my childhood 'hood in Leslieville. Before I began the nostalgic wanderlust walk I head over to friendly and inviting @hastingssnackbar for some homey Polish comfort fare. Boy did that hearty Hungry Tata's Lunch fuel.  

Emotions get the best of me as I strolled the same streets I did as a kid, through my Leslieville Public School (formerly Leslie P.S.), past childhood friends' houses, the corner lib at Jones where we hung out, paths where we biked and towards my first home on Mallon Ave. Completely unrecognizable 'cept the old huge towering tree in the front- the one that gave me the creeps after watching Poltergeist 🧟‍♀️ lol...

I wanted to discover TO neighbourhoods this summer, but this one was a rediscovery. So many changes, so many recollections, yet in the here and now, still so charming and lovely. In my heart, Leslieville will remain near and dear, no matter where I live, it's a neighbourhood I will always feel comfortable calling home. 🏡😍.

Leslieville, my childhood 'hood!

Ahh, the Hungry Tata's Lunch (I opted for both mushroom sauerkraut, and meat perogies served with sauteed onions and sour cream, a juicy Polish kielbasa sausage with a dollop of Polish mustard, a huge beef and pork cabbage roll slathered in tomato sauce, and a countering tangy sauerkraut with gherkin pickle)... them perogies and cabbage roll were hands-down ones of the best I've ever had, and lovely owner Ania handmakes and dishes them out with love 💞. I rarely do a stand alone post on eating out, but this place is an outstanding must!! Do yourself a favour. And Go! 🏃‍♀️🏃‍♂️. The cutest lunch counter ever. 😊

Hastings Snack Bar

The stretch west on St.Clair West station to Winona Drive, most noteable to me, are sprinkled with various bakeries on both sides from French to Greek. Finally made it to @bakerandscone to see the variety of sweet and savoury scones offered. My fave is lemon currant and too bad owner Sandra wasn't in. We worked two decades ago at a cooking studio together. Stopped for a coffee and an apricot danish next door at La Fayette, picked up a few lemon curd shortcake squares @mabelsbakery and a dozen spicy beef patties from Albert's Real Jamaican Foods. There is so much to discover in our own backyards, why travel elsewhere when a treasure trove right here awaits us to find them? #toronto

My first #toneighbourhood #discoverywalk

Can't beat the heat... More like fire it up with Grand Daddy of the Q Chef @tedgrills at The Lionhead Golf Club and Conference Centre in Brampton #bbqfor180 #charitygolfevent

Always fun and entertaining bbqing with this great man and his- the best right hand ever Alex @rastacarebear.

Well over 60+ BBQs, Grills, Smokers and whatever else you can fire up, Chef Reader tells me he has lost count lol. When asked which one is his favourite-- he says without hesitation his fire pits, old school-style!. I'm looking forward to cookin' and hangin' with this man again. Stay tuned for more events.

I met Ted when I was a culinary student at George Brown College.

Golf For Good Music Entertainment Charity Event 

"Work hard. Play hard. Eat harder." The exact words Chef Tim Chen @lannathai.to lives by. And I agree wholeheartedly 🤜💥🤛.

What a wonderful media tasting event hosted at three months new Lanna Thai. They bring the lively, bold and complex flavours of Northern Thai to Markham. The grand interior is accented with an even grander menu, ingredients sourced from the homeland or Southeast Asian neighbours and all sauces housemade. No stones left unturn to create with the best and traditional ingredients where possible.

Chef Chen was sent to cook and learn in Thailand for four months. Upon returning he designed the restaurant's menu. He's passionate about taking diners through a journey with their taste buds, like a story in a movie where emotions ride up and down like a roller coaster. You start with the refreshing pomelo salad (so much sweeter sourced from SE Asia) to whet the appetite, and a series of appetizers from turmeric fried shrimps to fish cakes to tempura morning glory with an innovative shrimp paste mayo, tom yum soup (oooh that kaffir lime leaf shreds) poured from a tea pot (exquisite). Pineapple fried rice (love the turmeric touch), roasted pork shoulder (tres flavourful), curry peanut beef shank (fall-off-bone tender), green coconut curry follows and finished with a fresh mango and coconut tapioca, ending the tasting- an impressive symphony of Thai flavours and textures.

Lanna Thai's Executive Chef Tim Chen.

An appetizer tray of turmeric shrimps, fish cakes and sweet chicken.

Lead with your 💓. And the rest will follow. As it always does. Coupled with attentive and affable service, they got food and hospitality to a tee! Thank you to the lovely @lisaeats for the invite, @veronicawangco for organizing, my AmaZing friend (Lanna's consultant) Chef @chefsangkim for the entertaining presentation and Chef @timchen4485 for orchestrating an incredible meal! Lanna truly has the recipe for memorable- great gathering place, great aesthetics, delicious food and can-do service! With you at the heart, I have no doubt your contagious passion will pulsate to your staff and patrons! ขอบคุณ 🙏

Highly reco for a tasty night out or to celebrate a special occasion! 😋 Just. Go.

With Chef Sang Kim (Lanna's Consultant)- who has the looks, brains and brawn.

This is what I call a picnic... And bucolic style too! 🏞

What a way to enjoy breakfast with friends basking in nature's finest to get the most out of the remaining days of summer- sunny blue skies, fresh air, lush grass under a large tree for shade, just like they do in the country. I even brought my fine feathered friends to join in the fun 🐓🐔 .

As part of my lovely girlfriend Lisa Eats ad campaign for @Silk_Canada #BreakfastGang contest that ended Sept 12th, us ladies had a fabulous picnic concocting our own plant-based yogurt bowls using Silk Canada dairy-free yogurt. We topped it to our heart's desire with fresh berries, nuts and seeds, and savoured some other breakfast yummies too! Thanks Lisa for taking the great group shot! 💕

Photo Credit: Lisa Eats

How would you host an epic breakfast or brunch? 

Congratulations to Neighbourhood Table kitchen crew for making the front page of SNAPD!

My proud news-worthy moment before heading off for a short fam trip in Montreal...

See here for the original Snapd Etobicoke article.

Crispy fried frog legs... 🐸

What a fab dinner here with my husband's family upon arrival in Montreal at this awesome Viet & Cambodian hot spot. And I came here with frog legs on my taste buds radar 🤤. Had these deliciousness two years ago, and they never left my mind. Crispy, light-battered fried, salt and pepper seasoning with a hint of spicy, yes tastes like chicken but also a touch of seafood... being both a land and water animal after all.

Can't find fried frog legs in Toronto, so gotta get my fix here with two big plates! Even my kids can't get enough knawing and chewing on the scrawny legs. Perfect also as a snack with beer 🍻.

At Kim Hour Restaurant in Montreal

Climb your way to the top... 🧗‍♀️🧗‍♂️

Checked out two very different climbing attraction experiences in Montreal. We were first at Clip 'N Climb's altitude climb with 21 obstacle wall stairs in Laval then at an outdoor pirate ship at Voiles en Voiles in the old Port with moving planks, rope courses and zip lines. The family couldn't vote which one they loved best. Which one looks like your kind of climb?

Clip 'N Climb in Laval, Montreal

Voiles En Voiles in Old Port, Montreal

Yup, I was boxing in the world's largest sporting good retailer Decathlon in Montreal 🥊.

Founded by Michel Leclercq in Lille, France in 1976, now there are over 1100 stores in 38 countries. How lucky are we to have the premier Canadian store in Brossard, Montreal, and now a few more.

Decathlon's brilliant concept- the one we already love with other marketplaces such as food and cosmetics-- Try Before You Buy! Yass!!! More than 70 sports are available under one roof with economically-priced, quality material and made products, making activity accessible, affordable and attractive to everyone! Read more about it in my previous Post.

For those trying something new, you quickly see the spectrum of products and apparel as each sport is organized separately, and on top actually being able to test things out in the massive space. 60,000 sq.ft at their first in Brossard.

Spent three hours in the store, doing just that- trying and buying, and having some free fun recreation in between! Can't beat that!! They say Ottawa is next and there are plans in the works for Toronto too. But for now, happy to pay a visit here annually coming to Montreal to see fam and play for a while! Play together. Stay together. 🏀⚽️⛸

Decathlon Boisbriand

Our last supper at old Montreal's at Maison du Magret with duck in every dish! 🍽.

Having worked with duck and duck liver as a Product Developer for four years making meat pates & mousses, I have a deep appreciation for canard and foie 🥰.

We didn't opt for their specialty magret du canard- seared duck breast, but instead trio foie gras- foie torchon, foie torchon with cranberries and pan seared foie with quince chutney all on a toasted raisin brioche; duck rillette with pepper jelly comp starter; duck confit ravioli in foie sauce, duck tartare and duck confit! Even the kids' steaks with espelette pepper had a foie sauce dip. And did I mention that their home cut fries are cooked in pure duck fat? 🤤 Balanced with a Landaise style green salad or roasted mix veggies, each dish was a stand out on its own! 🍽🥗

Duck brings back memories of my good ol' early food career days- in the development lab at Summersweet's pate plant 👩‍🍳 and eating romps in Quebec City after tv cooking show shoots with qu'est-ce qui mijote? 📹🎬.

Top left clockwise: trio foie gras- foie torchon, foie torchon with cranberries and pan seared foie with quince chutney
all on a toasted raisin brioche; duck rillette with pepper jelly; duck confit ravioli in foie sauce, duck tartare and duck confit! 

A trip to la belle province is never complete without a stop at artisanal bakery @premieremoisson (opened since 1992). A quick family breakfast of freshly made French viennoiseries, jambon et fromage baguette sammies and a hot cuppa' 🥐☕, before heading in the car ride home, with a partial trunk full of bagels and cans of maple syrup, but of course.
.
I use to categorize danishes and croissants as pastries, however these delectables are actually Viennoiseries. Baked goods made from a yeast-leavened dough similar to bread, or from puff pastry. The added ingredients gives them a richer, sweeter character, closer to pastry, and the dough is often laminated. So French!  And my addictive fave is always abricotine- apricot danish 😋!

Premiere Moisson

Love me 'em cherries, but the season is almost over...

No way am I porting this white shirt when I go to town on this bowl 🤤🤤🤤

Here are some fun tips to enjoy cherries from Produce Made Simple while you still can...

🍒 Fresh cherries are best consumed as they are, but they’re also great when used fresh in smoothies, salads, baked goods or frozen treats.
🍒 Use cherries as a replacement for ice if you freeze them ahead of time!
🍒 Be sure to wear an apron to protect your clothes from the deep red staining that cherries are known to produce!.
🍒 Have a little fun with the kids, let them pretend that cherries can be used like lipstick for a natural, luscious red stain.

How do you like 'em cherries?

When one season's bounty ends, another begins 🍃

Can't wait to enjoy the bounty of fall fruit, vegetables and herbs in my parent's backyard... What a beautiful panoramic sight from bartlett pears, kabocha squash, tomatoes, perilla leaves and wine grapes. 🍐🍅🍇🌱

Yoga everywhere I go, until I can't yoga no mo'...

It's not about landing the perfect pose, but a pose in progression... says the girl who popped somethin' somethin' in her left inner thigh overstretching.

My goal of lengthening and elevating my standing extended fingers-to-big-toe pose while staying grounded has been halted with my injury (going on six weeks 😣).

I ain't gonna lie, it sucks when you've worked hard seeing good progress, to find yourself in the no-choice position of stepping backwards. I keep telling myself, "Be patient my ego, and honour thy body. You will come back stronger and better than ever before". You betcha' I will🤜💥🤛! #patienceandpersistence. 

I am going to take advantage of this early back-to-school down-time with physio and get back on track with my body health before hitting my cooking programs. Again, it's all about practicing self care, self love 💞. No matter how busy we are, there's no excuses. Always remember, we can not serve from an empty vessel.

Captivate life with purpose and you won't be distracted by comparison! 

Give and you shall receive. Believe it! Achieve it!. 🤜💥🤛

"To love oneself is the beginning of a lifelong romance." - Oscar Wilde 💐🌸💮

Catchin' Up, Chillaxin' And Discovery... All In The Name of Food

Once my cooking programs were finished for the term, I knew exactly how I wanted to take advantage of two solid weeks before the hustle and bustle of the holidays. Catchin' up, chillaxin' and discovery.... All around food, but of course. I've been promising peeps to cook together or cook up some of my homemade specialties, and yeah, you bet I delivered. Been a discovering time too. Some awesome outside eating finds- torched pressed sushi (yum), Hungarian potato pancake stuffed with Hunter's pork goulash, sauerkraut and mushrooms perogies. But most importantly, I made sure I spent lots of me time, as part of practicing self-care which I value so much. You can bet yoga and kickboxing was right up there with everything else. So while we now head onto festive celebrations, I've got fond memories of these special moments captured with peeps who are dear to my heart and stamping it right here with a fun food compilation. 

Camera roll please....

Shopping and cooking day with my Jamaican-Chinese friend David. He wanted to learn how to make Chinese restaurant-style meatless dishes and we did protein-rich tofu three ways. Shopping is an important part of cooking new dishes. If you are not familiar with the ingredients and the various formats they can come in (example tofu- silken, medium, firm or soy sauce- light, regular, dark- what's the difference), grocery shopping can be super daunting. For more check out my post on Learn To Cook Series: Start With How To Shop. 

We got hot and sour soup and mapo tofu (we added green beans and edamame) on the stove.

David approves... YASS!

Furthermore, we made Korean-inspired tofu, sweet potato noodles, nappa, and chives dumplings- steamed and pan-fried. Check out my dumplings post for this vegetarian recipe, a ginger and curry meat versions (Chinese- and Indian-inspired).  

David gave me a piece of this overly delicious super boozy and moist Jamaican rum cake his mom makes for him every year. Speckled with fruit, it is addictive and perfect served with tea. YUM!

Jamaican Rum Cake

It's always a great day when I spend time with this beauty, my bestie forever! Dim sum in Cantonese means to touch the heart... and I can't think of a better way to catch up doing just that. When I am the most busiest that's when I realize I miss my good friends the most. There was no doubt that during this solace, I needed her to be in it. This moment was the perfect recipe in my break.

Dim Sum Queen (Lawrence and Yonge) is super in attentive hospitable service and serving up delish all-time dim sum classic favourites. Totally Recommend!

Pan-fried turnip cakes and beancurd shrimp and chives rolls.

Curry cuttlefish, sauteed snow pea leaves, steamed dumpling and my fave steamed chicken feet.

Dinner with my super artist brother Marten Go. Check out his remarkable Preserved Dragon's product offerings-- posters, prints, statues and his extensive line of 80s era film character custom illustrated and printed tees. We were celebrating because I referred my friend to get her son's hockey team logo put onto the entire teams' hoodies. A rare moment treasured dearly as we are both so busy. His latest project-- artwork for a much anticipated documentary released next year for RoboCop- RoboDoc :D. Congrats bro- so proud of you!!

It's Thai Food at Kub Khao Thai Eatery in Scarborough. Starting with these amazing appetizers- curry puffs, chicken toast and bouncy succulent shrimp donuts! Such unique shareable plates that tasted incredible!

Refreshing balanced tart and savoury Papaya Salad and the best Pad See Ew I ever tasted. Smoky sweetness just hits all the right spots.

Lunch date with my friend Arlene. She was raving about Pho Restaurant in her hood, and she didn't steer me wrong. The entire meal felt light just right, not at all heavy. Probably cause the broth in both the pho and satay noodle soups were clean, using real ingredients and no extra unnecessary seasonings for flavour. Interesting that the raw beef slices in the pho were enveloped with lots of minced ginger, but still mildly so... for flavour #1 but also to cut out any distaste you sometimes get from raw meat. Very delicious taro cha gio spring rolls (light, crispy and non-greasy) and lovely goi cuon shrimp and pork rice paper rolls. Will certainly have to take the family one day soon!

My first.... torched pressed sushi experience. A treat to myself after a productive day of gift shopping. I've heard of this amazing little shop in my hood (on Yonge near Steeles) but haven't visited yet. Torched sushi is Oshizushi ((押し寿司), translated means “pressed or boxed sushi.” Originally from the Kansei region of Osaka, traditionally, this type of sushi-making is a method where a wooden box is used to pack fermented fish and rice tightly together for preservation. Aburi (炙る) style refers to “flame-seared” sushi, where the fish is partially charred on the top with a blowtorched. I ordered the lunch combo one that came with miso soup, carrot and cucumber salad topped with fried leek and taro strands, 3 each of the most delectable moist charred tops sushi-- shrimps with mayo, salmon and spicy salmon. I was pretty floored with the new taste experience-- succulent and creamy with a touch of smokiness. While I really enjoyed it, I prefer fresh sashimi and sushi more. Definitely will try it again!

Torched Pressed Sushi

Hi Michael!! My vinyasa yoga instructor over at Saana Yoga Thornhill. Been missing his Monday classes due to my culinary program with seniors but as soon as I had the day free, I bounced to his class armed with beancurd mushroom rolls I've been promising him! 

The beancurd mushroom rolls- steamed or pan-fried.

Yay! Yoga with the lovely Sandy at Saana :D

Gotta keep up with the fitness going especially during busy times. Its so easy to get caught up with this and that, and not find the time for yourself. Me time, includes my own head space to immerse into my workouts whether its meditation, yoga, pilates or kick boxing. Seeing the gains everyday... yay! yay! :D

Richard over at Era Ageless Bayview is my adorable specialist for all my skin care needs. I've been promising him dumplings (he is a gyoza fan) and I made sure I got some over to him at my next appointment. These are curry beef nappa dumplings turned up crispy when pan-fried! He loved them-- YAY!

Polish and Ukaranian cuisine is my love these days. Discovering with my family the breadth of its cuisine- to start... appies borscht soup with dumpling to perogies- boiled or pan-fried.

OMG, Cafe Polonez sauerkraut mushrooms perogies with onion oil are to die for!

Enjoying an assortment of classic specialty dishes over at Roncesvalles Cafe Polonez, an institution in the Polish community for 30 years!

Hungarian Potato Pancake stuffed with pork goulash with three kinds of salad.
Pork schnitzel topped with mushrooms, meat perogies and sauerkraut sausage salad.

Cabbage rolls-- mmmmm!! These are some of the best I've ever tasted! Stuffed with meat and rice with a tomato sauce and this creamy veggie delight with mushrooms and rice! So goooood!!

And of course, knowing me I gotta try them out at home myself. Well frozen-bought for now, until someone can share with me their recipes. I've got the sauerkraut mushrooms and bacon potato perogies topped with a onion and bacon mixture cooked in butter and over to the right, beef and pork pelmeni (a Russian perogy- thinner skin and smaller), served with mustard and sour cream at the table.

The perfect Polish-inspired plate- cabbage roll, perogies, sauerkraut, pickle, olives and cabbage salad.

And the sweet finale, a wicked kick start to the holiday festivities-- building gingerbread houses and decorating ugly but pretty sweaters over at Thorncliffe Public School with 50 newcomer grades 4s & 5s.

Started off the session with Waldorf apple, celery and grape skewers for a quick snack.

The lovely spread of home sweet home! Great work everyone :D

Wishing you all a Happy Holiday with your loved ones!!!