MYC food This is my own participation to Friday's Feast Number One Hundred Forty Five hosted by Susiepie. Just stumbled upon this site and I feel this is something I can do every week just so my readers can get to know me better. Appetizer Name a sound you like to hear .... my children laughing Soup What is your favorite kind of cheese? Anything but Blue ... from the very affordable Eden cheese I stuff with my hot pan de sal to the exquisite pan-fried chicken breast stuffed with Emmenthal cheese I tasted in Last Sat's French cooking ... Continue Reading...

Can't believe I now have two aprons and two chefs hats from attending cooking classes two times in a row. The last one on French Bistro Cooking was truly superb! First, I get to rediscover a cuisine that is famous for its snob appeal (excuse me, what is cuisse de grenouille again?) you also get to twist your tongue just saying it and you're not even sure if it's right. Then, we get to learn it first-hand from a jolly chef named Jean-Pierre Migne who was game enough to share us some of his expert tips and secrets. group2. Chef Migne, ... Continue Reading...

Photo-0442 Speaking of Japanese cooking.... thanks to my super-friend and mega-fab PR Amor Maclang, I was able to join a complimentary Japanese cooking class at the Diamond Hotel, one of her clients (now you know why I felt so privileged eating that wagyu..) Taking a cooking class has always been a fond dream, and Amor must have been reading right through me to think of including moi. After laying out that nori and rolling the maki in a saran-wrapped bamboo mat, never will I eat my favorite Japanese food in the same way again. The class has highlighted ... Continue Reading...

japanese women don't get old... ... Continue Reading...