I know I’m not supposed to say this, but I think fall may be coming soon. Also, and I know I’m really not supposed to say this, but I baked banana bread again. I’m so sorry, on both counts.
Clearly, I have a problem. If my count is correct, this is the sixth, [...]
Guangzhou (Canton) Cuisine is popular in Hong Kong. You may find most of the typical Chinese restaurants are providing Canton Style menu.
Sizzling honey glazed barbecued pork $48Signature crisp fried chicken $98Wok fried tofu in abalone sauce $58Salt grilled “bombay duck” fish $38Sweet and sour port with pickled pink ginger $68Mixed vegetables in lettuce wrap $68Bird’s [...]
One Big NapkinJust another thing I love about the French!They are sooo practical.You know those wonderful French monogrammedlinen napkins?They are large! Most measure about 30″.Know why they need big ones?Well, before you scroll down any further,grab your French monogrammed napkin.Your gonna need it honey!
What a lovely Country French Maison!The entryway…Mirrored Gothic Antique Window FramesDrooling yet???
Foyer….Now [...]
Remember my blue passion flower, the South American beauty queen that went to the evolution store and asked for every single option available for a flower. “Yeh, I’ll take one of those too,” the Blue passion flower said “but make it flashy and garish please, I’ve got people to impress.”
On the inside of its bright [...]
For the true French way of making clafoutis, you leave the pits in. This makes the dish stay firm and not waterladen like with the cherries pitted (if you do that you’ll have to add cornstarch to the batter). it also gives the dessert (or breakfast food for me) a hint of almond. Makes you [...]
