Happy New Year! A baby to celebrate!
Rushing to post this before the end of the year. We were away in North Carolina celebrating the holidays with our new grandson–baby Aiden, born six weeks early on December…
Browsing Author mk
Puffed up and set for chow down
There’s this chicken that is complicated to make. The whole chicken–I mean whole, including head, feet, claws and feathers–is packed in mud and baked. And after hours of baking,…
When barbecue isn’t a barbecue
I know I’ve come to the right restaurant when instead of potato or tortilla chips, bread or peanuts, they bring out pork rinds for you to snack on! You even…
Stir Fry Chicken Broccoli From Scratch
After a hearty Thanksgiving, it’s time to cook Chinese again. I had meant to post this for months but am only getting to it now. I wonder how many…
Surviving Thanksgiving: Roast Beef
Yay! This year my Thanksgiving turkey contribution was roast rib eye. There you see it, in its medium rare splendor. Roast beef with onion, carrots, parsnips and Brussels sprout. It…
An adventure into oxtail
OK. Iman Shakeri asked for something adventurous. I like to shock people with Chinese exotic food because we have so many foods with such high yuck factors. Jelly fish, pig…
Poutine my new discovery
I had my first poutine last week when I was in Brooklyn, NY. I’ve never met a poutine before but I sure liked the Roast Pork Poutine I ordered. A…