Life has gotten pretty busy for me so it’s been a while since I last posted a recipe on here, but here goes nothing! What inspired me for this post is that my uncle recently sustained a mild heart attack and had to be hospitalised. Thankfully it wasn’t a stroke or worse, however, this served as a wake up call and a serious need of dietary reform for him and our family (doctor’s orders)!
If you have a hankering for some authentic tasting Japanese food or just want to, for a moment, absorb the, sights, sounds, smells, tastes, and vibrant energy of Japan then I would say Kinka Izakaya is a definite must-try.
Had a nice get together today with a girl friend, catching up and swapping stories. Searching up on Google, we decided to try out this quaint Korean restaurant called 국민학교 (pronounced “Kook-min-hak-gyo”). Looking at the restaurant from the outside it doesn’t look like much, however, when I stepped in I immediately felt like I was transported into a old school Korean Drama.
Made a special trip to Calgary this week to visit family and it has been such an amazing adventure with food and activities! Today my family here took me to a local Farmers Market just on the outskirts of Calgary called the Bearspaw Lion’s Farmers Market.
The Bearspaw Lion’s Farmers Market opens every Wednesdays from 3:30-7:30 PM and Sundays from 10 AM – 2 PM. There are lots of different vendors selling all kinds of goods from fruits and veggies, to pies, meat, clothing and accessories.
Every time I go to this one Chinese restaurant I always see this dish that they make with snow pea leaves and goji berries. Chinese veggies aren’t hard to make but I’ve always wondered how they made the thick brown sauce that most Chinese restaurants have over their food that keeps them moist and oh so good! I’m happy to say that I’ve finally figured it out and it’s actually super simple! I finally learned the secret of the special sauce during my time spent with my aunt’s mom (I guess that makes her my great aunt in-law?) when she used to come over to cook. My great aunt has since passed, but I dedicate this recipe to her and her amazing life and cooking wisdom!
Chances are if you’re Chinese, or are an avid Dim-Sum connoisseur then you’ve had this dish before. Today it just so happens that my family bought a few pounds of spare ribs on sale and left it with me to figure out what to do with it.
Went out to meet my long-time friend this weekend to catch up and get together. She suggested we try out this new place called MeNami which specializes in Udon done in different ways. The outside of the restaurant looks pretty flashy with it’s Broadway-style signage, so I always thought it was some sort of flashy bar. Who would’ve thought it was an Udon House – although I was half right since they were also a sake bar with a large sake selection.
Friday night is date night! Had a little too much take out with my friend and after a couple hours of food coma we decided to end it off with some dessert at one of my favourite places to go Pastel Creperie & Dessert House. It is a small quaint place that doesn’t have a lot of seating capacity, but definitely worth to stop by a pick up a quick crepe. This is one of my favourite local spots to go for desserts and lattes – although I don’t really drink coffee I do love their green tea latte ❤ !