A bunch of food dishes & drinks that I’ve made either on a spur of a moment or for whatever reasons #justbecause. =P Have fun eye-goggling or being repulsed by it, you food-porn perverts.
Shirley Temple in a not so appropriate glass.
Shirley Temple after a bit of muddling (& near the kitchen)~ ^^
Here comes Cinderella, another non-alcoholic drink.
Snowflake~ tastes peachy. Not a very alcoholic drink at all…for people with an acquired taste though. ^^”
A random mixed tea with rosebuds. Heh.
Bay Breeze…a really nice cocktail for the summer or when you want a refreshing moment.
Mojito…my first alcoholic cocktail and I remembered drinking it during my lunch break (without any of my co-workers & managers knowing of course). XD I think it was my first tax season after graduation and I was insanely stressed that time. The slight sweetness of spicy rum & the cooling of mint leaves are to die for.
A fruit parfait to rewind after a long day of work can never go wrong…NEVER!!
Not the most interesting vegetarian pizza in the world, but I was making it for my dinner and I was lazy, so I opened a can of mixed veggi instead of cutting up some “real” veggi. This pizza is definitely friendly to those who can’t eat egg because I specifically made a small set of pizza dough with the absence of egg (for myself). The result is surprisingly the same as those pizza doughs made with eggs.
And finally, here’s a dish for the meat-eaters, the Jade Chicken. My father taught me this dish and it is a tribute to the original Vong’s Restaurant Jade Chicken. Vong’s Restaurant, for those new generation foodies who don’t know, was a very famous Chinese restaurant in Vancouver, BC about a couple of decades ago.
Just a random unnamed non-alcoholic cocktail with mint leaves, because I like mint leaves~ ^^
Vegetarian almond fried rice. Unfortunately even with my amateur skills, this tasted a heck lot better than many Chinese restaurants in Saskatoon. ^^” Not even bragging…seriously.
Just a hearty veggi cream soup~ ^^
An Asian-inspired salad with a side of steamy rice! =D
Making eating more fun by wrapping the rice & salad with a piece of seaweed…a spontaneous sushi. =P
Mushroom is a very versatile veggi and stuffed mushroom caps are very easy to make. Quick ingredients for this particular stuffed mushroom cap recipe: goat cheese, miso paste, evaporated milk, finely chopped mushroom stems, and the mushroom caps itself. Assemble everything and bake it for about 15 to 20 minutes at high temperate.
Just a side view of the baked stuffed mushroom caps. Such a quick & delicious comfort snack! ^^ Suddenly, I want to make another batch~ =D