So, you may remember that back in 2013, my website was hacked and I lost…everything on the site. (Yes, I should have backed up my content. I know.) This was a project I started while we were living abroad in England, and it seemed too disheartening to start from scratch, so I just didn’t. I let my passion for food blogging lapse.
But my darling husband recently sent me a link to a website that captures versions (aka snapshots) of internet content. Though it’s a bit terrifying that everything on the net is never truly gone, I was also very happy to find a version of my past blog. Thank goodness for www.wayback.com and for husbands that don’t give up on their wives’ passions. Continue reading →
It’s a new year, and I have a new job – so I and my new Crock Pot (a Christmas gift from a lovely family in Edmonton) are going to be very good friends, methinks. But why stop at stews? One of the very first meals I made in my new appliance is a satisfying Vietnamese soup that’s perfect for the cold winter months. Our family loves an iconic Vietnamese soup: Pho. It is gradually gaining momentum as a mainstream meal in Edmonton, and the key components are tender meat, rice noodles, bean sprouts, fragrant herbs and, most importantly, an intensely aromatic broth. The secret to this version is to char the ginger and onion before slow-cooking. Continue reading →
Filipino BBQ is delicious – and as a recipe its simplicity is amazing. And I’m sure there are as many recipes for the marinade as there are people who love it. Most of the time, pork cubes are marinated in a combination of garlic, ketchup, soy sauce and vinegar (with the occasional secret ingredient of sprite or 7up to tenderize the meat). Then they are skewered and grilled over charcoal. But I don’t want to limit this delicious taste to just pork, so I tried it with chicken – and it was a hit! Personally, I like a thick BBQ sauce. I’m sure it would go well as a basting sauce for other meats or vegetables as well. Continue reading →