Monday, January 31, 2011

Yes that is right, Day 0.

Okay, now I know how to cook so what? I still have been spending a lot of money on food. I take a look at my spread sheet and I see most of my money goes in towards food. Time for a new challenge.

As you saw before, I started a thirty day cook book. I am going to see through it. So here's the plan, I am going to come up with a money plan for myself. Yes, a money plan.

Seems like I have been ignoring my student loan debt and with this new job I want to do some damage on my debt. So here we go. I am going to go back to the drawing board and figure out how I can live a good week with a budget.

Even if I cook, I am going to shop around instead of going to the expensive grocery stores. Let's see how I do. Update you in a bit.

Some of my spreads. 

Sunday, January 30, 2011

Hi guys!

As you all know, Chinese New Year is coming up and I have been really busy shopping and preparing for it. So, having that said, I haven't been cooking yet but I will pick it back up for sure.

What I have been doing is celebrating! I have been going out for dinner a lot in celebration for my new career. Sometimes I love being Chinese, you get a new start! Twice! Haha.

So I got some new clothes, new arrangements, new look and new everything! Haha. Exciting. For now, here are some pictures. Enjoy! =)

busy supermarket!

so crowded


okay, don't ever go here. the service was so horrible and the waitress was just so rude. (pickle barrel markville)

my good friend derry

mak: alright guys, serious picture (no one smiles cept him) "WTH?!" (my best friends =) )

Saturday, January 29, 2011

Updates in a bit =p

Friday, January 28, 2011

UPDATE  ( i am so tired, i will update later...long story short...i slept at 5 and woke up early)

Finally, I can leave everything behind. I just had to "kill" myself in order to move forward with my goals! =)

Forward Cooking. Haha.

Anyways on the other hand. I got a new job offer! Finally. =)
I will be working at a publishing company designing book covers and layout work for books. Wish me luck.

Tonight I will be baking muffins, I think. So keep an eye out for the updates! =)

Thursday, January 27, 2011

hmmm fifteen chocolate brownies!



Two thousand eleven is definitely my Champion `Rabbit`Year 

Just goes to show, when you don`t know, you just got to believe.

Tonight, I will cook something special. Haha.

Now I just got to complete on more personal goal. =)

Remember my fans. Whenever you fall, pick something up. =P

dww - time to win


Hey guys

Sorry for not posting in such a long time but I have been busy and I didn't get a chance to cook. But here is a post about a nice dessert place I went to.

Here are some pictures for now. Will add details tomorrow.


very nice cafe feel to it.

Alright, so last night I went to this place called "Dolce" and let me tell you. Best gelato place ever. The store front looked amazing, well designed and the colour combination was just excellent.

Inside, it was pretty fancy. The display of flavours was very clean and fresh. There was alcohol surprisingly and a large selection of desserts.

My friend and I had a hard time choosing which flavour to try and what to eat! It was awesome. There was main stream music on but I heard they usually play jazz. The Belgium waffle was hot and fresh, the ice-cream was nicely scooped and they served it to us too.

Overall I would say it's a nice place to go to and the people were extremely friendly. Felt like I walked in and out of "Guu."

Tuesday, January 25, 2011

He got home today and I felt like a little kid. I was so stoked to show him my creation! My apple pie. I showed him my professional looking pictures and he shot it down like it was nothing. He told me that the crust was too thick, not well cooked, apple was not cooked, no flavour and what so ever. I told him to try some and he said "why would I want to eat it?"

It felt like whatever I do, he would always find ways to shoot them down but that's okay, that just makes me want to do even better and show him who's right.

If I don't believe in my own work, no one will and I do believe in my work. The apples can be eaten raw and the apples were coated outside. The apples used was almost like "Granny Smith", it should take much longer to break down.

The pastry was cooked weirdly because people in my class kept on opening the oven! Blah its okay, I will come back a stronger me.

going down dvp

Keep you guys posted.

Monday, January 24, 2011


Had a dream yesterday. Two different ones. In the dream, I knew exactly what was going to happen and what to do and what not to do. People around me didn’t know anything. It was like I could see the future. It was kinda cool, but then the alarm rang and I had to get up. All I remember was there was a lot of running and chasing.

After work today, I went and hunted down some scallops. I wanted ones with the shell but I couldn't find any. I guess the shells are not that popular but its okay.

Today I made traditional french scallop. Here's how it went down

4 cloves of chopped garlic
a handful of chopped flat leaf parsley
7 tablespoons of butter
sea salt
zest lemon

Mix all of that in a bowl.

Get a roasting pan and place the scallops on top, add the flavoured butter on top and drizzle a little olive oil.

Bake at 325 for 12 minutes or until the butter bubbles. Then serve with a lemon wedge. =)

The taste was very nice. It was zingy and had a strong garlic flavour, which I love. I should have made more but then its getting late.

my support ! =)

here she is =)
Hey guys!

So today, I made English Onion soup with sage and cheddar. It was mad cold today, felt like minus 20. Very dry and my car froze! I didn't want to drive anywhere today at all, good thing I bought these ingredients from last week.

Okay so for this you would need.
red onions or any other kind you want
winchester shire sauce
olive oil
sage leaves

beef or chicken broth
toasted bread
shredded cheddar cheese

So you start off by adding the olive oil in a deep sauce pan. Add the garlic and sage leaves. Let it cook for a bit then add the leeks, onions and shallots. Oh yeah, add the salt and pepper too. Let it cook ajar for 30 minutes or so and make sure that you stir often so that it does not burn.

After that add open up the lid and cook for another 20 minutes until its nice and golden brown.

Then add 1 pint or 2 pints of broth depending on how many people you are serving to the pan and bring it to a boil. When its at boiling point turn the heat down and cook for another 10 minutes.

Toast the bread, place it on top of the soup, top it with cheddar and oiled sage leaves and pop it back in the oven until the cheese bubbles.

Take it out and drizzle winchester shire sauce on top and ENJOY. =)

My uncle, mom, grandma and andrew tried it right away and they loved it! I can't wait till I make this for some of my friends.

*It's getting easier and easier. Maybe I am scared that it would be all gone. But then again it should be. We will see how it goes.

Saturday, January 22, 2011

Break time.
Sorry guys, I am not going to cook anything today. I went snowboarding and I am sore all over the place.

Going into it, I know I would fail but I still did it anyways.
And I would do it again.

Enjoy some pictures of nature.
Wow tonight was a long night, I don't even know where to begin. Okay lets begin with the recipe. So we went to class and when I got in everyone was rushing around and getting ingredients! It felt like I walked into a Iron Chef set. Everyone seemed like they were racing to finish with a high score and the time was only 6:05pm! Anyways, I rushed too. My partner and I divided up the work and got all our ingredients.

Right when we started to cut the apples, the teacher called us over and started to teach. She mixed the fat shortening, with pastry flour, brown sugar water and mixed it in a big bowl. One thing that I forgot was the salt. -_- So stupid of me. But that's okay.

While mixing the pastry flour with the fat shortening, you have to make sure that the mixture has a good crumble to it. Meaning its almost like peas not big big chunks if I am making any sense.

Then add brown sugar water and start mixing. While mixing make sure you mix well enough but when you cut it, you can still see the fat. When you are done, wrap it in ceramic wrap and put it in the fridge.

The apples:
cut the apples in whatever shape you want. Mix well with sugar, corn starch, lemon zest and cinnamon. powder (you can add whatever flavour you want.)

Take out your dough and roll it accordingly to your baking pan. Layer the apples and then add knobs of butter. Then layer the last layer of dough on top of the pie and you can do whatever style you want. Here I did the lacing style, which gives of a more home feeling to it.

Lastly add a egg coating on it so that it browns nicely.

When you are ready, bake it for 40 minutes.

the apples

chef mia rolling

apple filled

lacing =)

"lets talk apples"


! pie

my pie and i

Class was pretty fun today, met some nice people and I had a lot of good comments regarding the LOOK of my pie. The taste was okay, just like how an apple pie should be. I am going boarding today, so maybe I'll post something, maybe not.

See you on the other side! =)

Friday, January 21, 2011

Friday! Today is the day I have been looking forward to since Monday! But then again we all look forward to Fridays haha. Seems like I still have a lot of haters and people that doubt me but that's okay, I welcome them and in fact I will definitely not give up. =) 

I am pretty excited and happy about tonight, I will keep you guys posted!  

Words that I have carried along with me since second year at OCAD

"The ultimate measure of a man is not where he stands in moments of comfort, but where he stands at times of challenge and controversy." - M.L.K.

Thursday, January 20, 2011


It helped me with my cooking. =)

I got everything needed for tonight

I always carry this card in my wallet

Hey guys, today I was going to make english onion sage soup but then I realized that tomorrow is my official day of baking in class and I need to prepare what I am going to bring. I need to read through what we are going to bake tomorrow and bring our equipments. How am I suppose to bring knives to school? That is so weird but oh well.

For tomorrow's apple pie, I think I am going to decorate it with mint leaves and dried fruit. I can add cream afterward too but who would add cream when you can add ICE CREAM! We will see but sorry for the essay post. Check back again tomorrow and see what I have in-store for you guys. =)