The couple of days where I leave Waterloo and go home for the weekends are filled with food, lack of sleep, and zero homework/assignment accomplishment.

Pre-bbq food

I always come back to my excited mommy telling me what foods she recently stocked up in our fridge that awaits me. One week it was camembert and duck liver pate from a European supermarket.

The crusty, and soft baguette

No bbq here is complete unless there are satays

Marinated quickly in a mix of fish sauce, soy sauce, ginger powder and sugar, it is still a plain canvas after grilled  - perfect for dipping in a variety of sauces before you eat them.

Another week was my turn to stock the fridge with a hearty serving of brie from the farmer's market because of my mom's love for baked brie (with honey this time).

With a side of crispy lemon honey chicken

Home is always sweet when it comes with an after dinner dessert:

banana muffin / banana bread / banana cake

I make them with whipped yolks and whipped whites so they can be called cakes.


The waterfall like glaze of sugar

Krispy Kreme had a buy one dozen get the second dozen for 11 cents promotion one Friday. So we bought two dozen and I ate two on the spot. Two the next day, and two the day after that.

Happy Wednesday my dear readers - we're halfway there (to the weekend)!



I would not try to claim that I excel at cooking, but I am rather confident in the kitchen. A particular area in which I can confidently say that I am horrible is my sense of direction.

When one of my girlfriends and I are together, we turn into Dumb and Dumber. In addition to a decreased sense of direction which is already rather absent, our common sense tends to evaporate when the two of us are alone. 

Filled with chestnut puree

After leaving our friends house one day to go grocery shopping, I attempted to cross the intersection, but she insisted that the direction Sobeys (the grocery store) was on the current side of the street and to the left. So I listened to her, believing that my sense of direction was incorrect as usual. 

But it didn't feel right, and I had us stop and cross the lights because it turns out that both of us were wrong! Not only did we have to cross the lights, we also had to walk towards the right side. Yet in the moment, we were both so sure that ourselves were going the right way...

In the kitchen, I doubt less and become so much surer of my choices. Which is a good thing since the duration of my days are split amongst spending time 1. doing assignments, studying, 2. going to the gym, or 3. cooking in the kitchen.

Well here is a dessert I am sure of. You can make it with just three components:

~ Ingredients ~

Pastry cream or pudding

~ Method ~

Getting puffier

Fill your cream puffs / profiteroles with the pastry cream or pudding using a pastry tip until its full. Put them in the fridge so the filling sets and doesn't soak into the puff (making them soggy you don't want soggy puffs right?)

Alternatively, you can buy frozen pre-filled profiteroles (like the ones that come in a big tub from Costco)

I piped chocolate pudding into raspberries before chocolating them onto the croquembouche

Divide your cream puffs into a plate of pretty ones and not so pretty ones (like people, you know that there will always be ones that are less good looking, but you never want to be the first to say it. But now you can discriminate the ugly ones, point them out, and say it out loud.)

Lack of natural lighting in the kitchen

Arrange a layer of 6-8 puffs in a circle on a plate, then attach more puffs on top with melted chocolate, using one or two less puffs for each additional layer. Save the nicer looking ones for the top layers.

Is it secure?

Decorate with fruit, whipping cream, nuts, sprinkles...

Eat them, using scissors to cut off each puff if needed.


We had grilled pork belly one day at a Korean restaurant. I made green tea mousse cake one day to eat with the girls.

Green tea mousse, red bean agar jelly

Dear readers, it's Summerlicious in Toronto from July 4 - 20!



I made these tarts my first time about two years ago, with handmade tart shells because I was ambitious and made all 40+ of them 1.5 inches in diameter (bite-size small, and I have small bites) because I was even more ambitious. 

The ones from not too long ago

For birthdays, I will go all out and use it as an excuse to buy the most expensive ingredients and spend a ridiculous amount of time on the birthday dessert table. This year my mom's birthday was maybe an exception. Being short on time and short on hands, I opted for the shortest shortcut:



The other day I was looking at pictures from a blog, A Life Worth Eating, particularly, this post with mouth watering pictures of what seems to be an endless amount of sushi. When coupled with his very make-you-feel-like-you're-eating-it-there-with-him-in-the-restaurant, I almost teared at the thought of such delicious food.

Confession: this link is actually on my bookmarks bar (the fifth one to be exact). Every so often I click it, scroll through the pictures, reading the captions once, twice, then thrice, before I blink and realize I'm still at home, not having the sushi chef in front of me, preparing the uni and placing it on my plate.

Keep reading!


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