tag:blogger.com,1999:blog-7775167361534643342024-03-14T17:26:28.426+08:00The Artist ChefJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-777516736153464334.post-87726449926106737122016-02-26T13:46:00.000+08:002021-01-15T05:47:19.264+08:00Joanie witness Jamie's Italian backdoor!<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #999999; font-size: x-small;"> (My two girls at the Antipasti Section which is my favourite section)</span><br />
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How do I begin? This is my long overdue post that I have been meaning to finish so I can share to people and inspire them through my journey.<br />
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In December 2014, I arrived in Sydney for another leap of faith. Throwing myself into the wind always fascinates me and gives me indescribable excitement -- Not knowing what would the result be, I just brought with me my big desire to finally live in my dream place to settle, Australia! Along with the big hope for it to materialise... and it DID!t<br />
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<span style="color: #999999; font-size: x-small;"> (Rita Sadik - Jamie's Italian Marketing Manager at that time)</span></div>
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<span style="color: #999999; font-size: x-small;"><span style="color: black; font-size: small; text-align: justify;">One of the attempts exploring what shall I do in this country whether to pursue advertising or cooking? Through my creativity I submitted a deck presentation of my idea of why I want to have some immersion or witness the back door at Jamie's Italian. The Marketing Manager of KeyStone Group was very impressed and gave me the chance in Canberra where it is less busy and more time for the staff to show me things at the restaurant. She was also amazed how a big fan of Jamie Oliver I am so she also invited me to appear on a video promo of Jamie's Italian for Australian kids!</span></span></div>
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<span style="color: #999999; font-size: x-small;"> (Video shoot at Randwick for Jamie's Italian promo)</span></div>
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<span style="color: #999999;"> Here is the link of the video: </span></div>
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<span style="color: #999999; font-size: x-small;">(Chef Jim and General Manager Liam of Jamie's Italian Canberra)</span></div>
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<span style="color: #999999; font-size: x-small;"><span style="color: black; font-size: small;">When I started my experience at Jamie's Italian, I immerse with the Store Manager Liam and Executive Chef Jim on my first day. The succeeding days, I also met a lot of Korean staff (as the head chef is Korean) and some cool Aussie Chefs that taught me valuable knowledge in a big international restaurant operation. To get me by, They lent me chef uniform, apron, daily food and new found friend Chef Stephen who is very enthusiastic about Filipino people. </span></span></div>
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I heard the word "BEHIND" heaps of times and that is how they alert people in a busy kitchen that someone is behind them so they will be cautious or will give way. This experience allowed me to explore various activities from fish section, inside a freezing walk-in fridge with all the supplies, then carrying big vegetable crates, pasta making and the antipasti section. The way they work in the kitchen plus the training and quality control on food and supplies are pretty impressive, hats off! </div>
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<span style="color: #999999; font-size: x-small;"> (The Pasta Section Chef and new found friend Chef Stephen)</span></div>
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The people in Jamie's Italian Canberra are very passionate and true to the philosophies of Jamie Oliver, one good example is the admiration of Chef Stephen to Jamie as the most humble celebrity chef on the planet and a very hands-on restaurateur to his staff. Stephen and I shared a lot of blurbs and I enjoyed giving a hand in pasta making during this experience.</div>
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<span style="color: #999999; font-size: x-small;"> (Posing and pretending to cook the Famous Osso Bucco)</span><br />
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<span style="text-align: justify;">Jamie's restaurant has taught me a lot of unforgettable preparation and recipes on his signatured dishes that are now part of my repertoire of my favourite dishes to make and to eat at his restaurant. This whole immersion gave me a good glimpse of what he restaurant backdoor is.</span></div>
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<span style="color: #999999; font-size: x-small;"> (Chef Pavo is the substitute head chef)</span></div>
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Jamie's Italian gave me more reason to one day apply for MASTER CHEF dream. As I continue doing advertising as my profession and I believe it's in my blood and I do believe I have my professional skill and talent on this field as an Art Director that I need to flourish more here in the Aussie land and with inspiring creative people who will believe in my talent.<br />
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<span style="color: #999999; font-size: x-small;"> (My Bagno Selfie with my Chef Uniform)</span></div>
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big hug,<br />
joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.comtag:blogger.com,1999:blog-777516736153464334.post-13897054622857739762015-10-10T13:39:00.000+08:002021-01-15T05:47:48.916+08:00Joanie meets Jamie after 5 Years!<div class="separator" style="clear: both; text-align: center;">
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Five years ago I met Jamie in London as one of the most peculiar experience in my life. The article about my experience whom I wrote for his website and my blogsite is still a tangible testimony of a very beautiful encounter with my idol. Who would have imagined and not many will be given the chance to meet there idol twice in an up close encounter.</div>
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At the 2015 Sydney Royal Easter Show - my partner brought me there to see his cooking demo. We were lucky enough to get some good seats for us to comfortably see Jamie as he did his demo. And we were also fortunate enough to have a taste of the food that he cooked for everyone who are sitting there as his audience. The rest of the crowd who were standing weren't lucky enough but happy to see him anyway.</div>
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I love Woolworths as a brand and I enjoy doing my grocery in their Double Bay branch where I live a few steps away. I really like this activation that they did that really resonated to me as their target market and as s big fan of Jamie Oliver.</div>
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Though it was a good experience, I still feel disconnected to Jamie on that said event. As a fan I yearn to get up close, and since Woolies did not provide that privilege -- I opted to go grab Jamie and took my one helluva chance of having a selfie with him. If I will do a TV commercial about this experience, the storyboard above will be my story.</div>
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Hence, what I did may not be good in the point-of-view of his bodyguards but Mr. Oliver was very kind enough to stop and did two selfies with me. My recommendation is for Woolies to make some exclusive photo op next time with backdrop and all -- plus the branding of course! Jamie is a big person and he doesn't come to Australia so often so Woolies as a big brand I reckon they can afford to make something like that. Or at least their now Ad agency Saatchi will make good ideas than Leo Burnett.</div>
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Oh well... this is it for now, can't wait to write my story about Tim Cahill and the event I attended at GLUE store, an Australian brand that Timmy has his own personal line.</div>
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big hug</div>
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joanie xxx</div>
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<br />Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.comtag:blogger.com,1999:blog-777516736153464334.post-21655141854388634462015-06-05T13:48:00.000+08:002016-03-31T14:24:18.262+08:00Australia my home sweet home!<div class="separator" style="clear: both; text-align: left;">
Good morning matey!</div>
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Finally I am saying these words HOME sweet HOME in a place that I always want to be -- Australia! I moved here since December of 2014 and since then a lot of things happened. Some kinda roller coaster ride if I say so. To begin with, I had my Internship at Jamie's Italian in Canberra, witnessed the Sydney Easter show with Woolworths cooking demo and met Jamie Oliver for the second time!</div>
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There are good news but also had bad news - My Mum passed away last April. What a sad birthday month it was and I couldn't find words to write anything here in my blog about my good news. In spite of that I know Mum is in a happy place and she will be more proud of me now.</div>
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So now back to all the back log I need to do and one of them is to write this post to say I am happy to make tons of meat pies this winter and probably looking forward cooking more Pavlova, Lamingtons Meat Pies and other Aussie delights. On top of that, Greek cuisine will be a new learning as I want to be a good loving partner to my Greek man as I never get tired cooking for him everyday of our life together :)</div>
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This is it for now and I am looking forward to write another Jamie Oliver story and more adventures here down under!</div>
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big hug,</div>
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joanie xox</div>
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<br />Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.comtag:blogger.com,1999:blog-777516736153464334.post-45177218705248919422014-07-28T16:18:00.006+08:002014-08-07T20:55:17.242+08:00With Locals (Vietnam)<div class="separator" style="clear: both; text-align: center;">
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</style><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I have recently tried something interesting that led me to
write and share here in my blog. I know all of you guys are aware of the idea
about home-cooked meals and sharing it to people as a paid meal is becoming a
popular thing these days. Though it is not a new idea, it created a bandwagon
globally! I myself have done this thing seven years ago when I opened my tiny
24 square meter avant-garde apartment in Manila and welcomed a hundred of
couples and cooked them some lovely honest to goodness meals! It is indeed called “The Artist Chef”
intimate dinner for two. </span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Given this digital age, the idea has evolved into the next
level – there are two websites that I know who are doing this thing in
Southeast Asia. One is plateculture website. This site invited me to be part of
their community of cooks and I currently offer a unique global cuisine dining
experience on their website. But one
day, I wanted to experience this idea through a deeper Vietnamese style of
cooking and I wanted other people to cook for me. I didn’t try plateculture as
I have heard more buzz about this website called “WIT<i>H</i>LOCALS” and I have been seeing blogs and links about this dining
experience through local food.</span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I decided to bring my Italian friend and her boyfriend to
try this local food in a different kind of experience since they just moved to
Vietnam. I carefully looked at the roster of passionate cooks they have on
their website who offer different things. Some you can find a street-food style
and some are very unique in terms of experience but they are not situated in
Saigon. Then I finally stumbled on this cook named “Tuan Tu.” His cooking seems
to be my style of eating & dining
and that’s one of the reasons why I chose him. He is a bit pricey but I still
went for him because I think his style is something that will up the ante of
Vietnamese cuisine. I was looking for something that you cannot find in a
restaurant but still has the charm of an honest to goodness home-cooked meals!
I want something different and a serendipity dining experience.</span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> The dinner meal cost is 30 USD per person and it’s a
whopping 90 USD in total that I had to pay. The website asked for my deposit
and the rest will be paid in cash to Tuan. I will recommend and guarantee that
it is 100% safe to do transactions on this website. So I prepared my balance,
which is 1.6 million VND before I headed to this hidden apartment in an alley
right in the heart of the city center. I came in first so Tuan offered me if I
like wine, without a doubt I said yes for an Australian Shiraz versus the Chile
wine he had on his other hand. My two friends arrived and we appreciated the
atmosphere of Tuan’s high ceiling apartment. I was expecting he would put us on
rooftop with all the set up but he said rainy season is unpredictable and the
rooftop is being renovated.</span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Moving forward to the meal Tuan served, we were
welcomed by the traditional Fried Vietnamese Spring Rolls. We had 3 pieces each
and it tasted good and yummy but honestly the dish has no difference with the
one I tasted at Ngon, Hoa Tuc and the rest of other low and high-end
restaurants in the city. Tuan also poured some wine to the glasses of my
friends and served each of us with a small bowl of clam soup. It was very
aromatic and comes with 3-5 pieces shells, some coriander and tomato. But still
I didn’t find the kick that I was looking for.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Finally the main dish came out, the crab with
tamarind sauce. It was good and true to
the taste of the dish! It is exactly how it supposed to be with a bit of the
white wine flavor. But it lacked bread so we looked for it and wondered why we
didn’t have. We asked Tuan and he said wait for a few minutes. I think they
still have to buy outside. Lastly we were served with the last plate, which is
the chicken rice. The chicken lacks
taste and the plain rice did not go well with the chicken so I just tasted a
few bite and didn’t finish the dish. </span><span style="font-size: x-small;"> </span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To wrap the meal, 3 glasses with cube mixed fruits were
served and accompanied by a pot of Japanese Tea. It was a pleasant meal and we
even had these photos that we took after the dinner. But wait until you get the
bill. I was expecting to pay my 1.6 million vnd balance and what surprised me
was the bottle of wine that cost 580k vnd and that’s 27 USD! I didn’t realize
drinks weren’t included so you guys should read carefully the details of your
bookings. It would be nice if I he told me about the price of wine that was
served so at least I wouldn’t get surprised because it’s not a pleasant
surprise. But it was nice to have a free pot of Japanese tea.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Over all the cost is a bit pricey for the quality of meals
that were served and with the size of serving. It is a whopping total of 120
USD for 3 people or 40 USD each! It’s ok to pay that big amount but with
something that is really unique and will surprise you. Taste wise it was good;
it’s just so happened that it didn’t meet my expectations.</span></span></div>
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{page:WordSection1</style><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">End of the story, it’s worth trying the website “WITHLOCALS” to validate the experience. It’s
not a bad try with Tuan as well; he is nice and spent a lot of time talking
with us. Maybe I will try something cheaper another time. Who knows it might
surprise me again next time. There are a lot of passionate cooks and activities
on that website and I encourage travelers or expats to try the unique
experience the website is offering. It’s not just about the food; they also
have some fun activities that you can check out. I would attest that their idea
of giving travelers a website portal that enable them to experience an
authentic local moment whether on food or local activities is such a brilliant
thing on the planet!</span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Hope you share this story to more travelers as a heads up :)</span></span><br />
<br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Visit the website to explore more on your own...</span></span><br />
<a href="https://www.withlocals.com/" target="_blank"><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">https://www.withlocals.com/ </span></span></a></div>
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">big hug,</span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">joanie xxx </span></span></div>
<br />Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.comtag:blogger.com,1999:blog-777516736153464334.post-7721930782325825042014-03-24T11:48:00.004+08:002021-01-15T05:47:30.683+08:00Lucky Me to join PRO at the AsiaLIFE Cook-Off<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF0tTQHYbbhY8JWRgb-qAkqDjbrrLlM9bR7WKvnW_Nk6hsxgEX7_satbABC8J40XPwpIm1JQyTNQBTkXkhpuzOj5Po3TfYS7eoexxDk6EhQWgOxn9ekcLINL9I5TN8Hi3JLZPAUtpL6Q/s3200/asia1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF0tTQHYbbhY8JWRgb-qAkqDjbrrLlM9bR7WKvnW_Nk6hsxgEX7_satbABC8J40XPwpIm1JQyTNQBTkXkhpuzOj5Po3TfYS7eoexxDk6EhQWgOxn9ekcLINL9I5TN8Hi3JLZPAUtpL6Q/s3200/asia1.jpg" width="380" /></a></div>
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<i><span style="font-size: x-small;">(November magazine cover of AsiaLIFE)</span></i><br />
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Hello Blogger!</div>
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I often fluctuate in terms of writing something on this blog, but definitely I do not forget about it. I maybe lazy writing here recently but I'm quite busy writing about my life above the rainbow sky. Today, it is fairly different as I sit on a sturdy chair with a bit of sun shining upon me against this frosted glass window in my office. I am simply happy to say that I am back in advertising as a Creative Director in a Digital Ad agency :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsfMAe2sKGM0TeX5dmFYf7j-WtBLUSCjO8DG1CfXMRdfDdeeOqiKhJATvBD4Dz3lH0F3pFP2KyFZECvEkt9oihdG4ZQ20Xy3hYlMt-I8jEV_dtonvmStbzOZPoIAvPdVuChvmeeYdf6o/s3200/asia3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsfMAe2sKGM0TeX5dmFYf7j-WtBLUSCjO8DG1CfXMRdfDdeeOqiKhJATvBD4Dz3lH0F3pFP2KyFZECvEkt9oihdG4ZQ20Xy3hYlMt-I8jEV_dtonvmStbzOZPoIAvPdVuChvmeeYdf6o/s3200/asia3.jpg" width="380" /></a></div>
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<i><span style="font-size: x-small;">(Chefs from different restaurants in Saigon from 4 countries</span></i><i><span style="font-size: x-small;">)</span></i></div>
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The last quarter of 2013 has its good and not so good ways to end it, and it has been a roller coaster ride since I came back from Italy. But I must say, that was one helluva ride! It's a once in a lifetime chance that not everyone on this planet can have - I am one of those lucky ones. To start with the not so good ones -- after an era of helping a friend run her quaint cafe in Saigon, things must come to an end. I fully believe that I put my heart and soul for her business and I have used all my talents and personal resources just to make it rise, but it has been very challenging to put patches on the given holes. I did try to put all my concepts in terms of menu, events, design, public relations and how I managed the people -- but it was tiring at some point. My frustrations rose to the maximum level and it took its toll on me that made me realise I don't want to have a business like this at this point of my life. When this cafe decided to be sold, it was a sigh of relief and a call for me to move on to another phase. It was a remarkable experience to give a good legacy to a meek cafe and put it in the landscape of Saigon's bar and cafe scene through the nicely design advertisements and conceptual music and food events that I did. It became a buzz to mostly expats which is the cafe's target. I'm glad that most of friends gave me a tap on the back with all my efforts. I am also forever grateful to those who supported me in many ways. </div>
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<i><span style="font-size: x-small;">(Poulet marinated in Ginger & Cumin with fettucine with the marinade </span></i></div>
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<i><span style="font-size: x-small;">as a sauce plus the Raspberry & Strawberry campote dip for the fowl)</span></i></div>
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True to the saying that "when God closes a door it opens a window" and even before the cafe I was running ended, I got a work offer from a digital advertising company and the food styling that I set up has started to flourish. It also began to get good projects before the year ended. The nicest way to give an exclamation mark for 2013 was, the moment AsiaLIFE magazine invited me to join their annual cook-off video episode and be part of the magazine cover story. It was a milestone for The Artist Chef :)</div>
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<i><span style="font-size: x-small;">(Verdict from Richard Mr. Sterling - An American food and travel writer</span></i><i><span style="font-size: x-small;">)</span></i></div>
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It was the most amazing culinary experience I've ever had! I am not a professional chef, and I am no close to becoming in terms of technical skills but because of my passion for food and running the cafe of my friend - she allowed me to represent her cafe. My friend even made me a chef uniform to wear. There is something about uniforms that feels so dignified and I am so fascinated with that idea of wearing it. This contest gave me a validation of how master chef contestants would feel like. Real time cooking, on the spot recipe concoction with the given ingredients that would define Saigon for 2014 - all in front of the rolling camera. This really thrilled me to aspire to be a real contestant of Master Chef Australia! (that show is my favourite of all the versions I have seen - UK, USA and others) My recipe represents a mini thanksgiving meal. Saigon is a melting pot, from that idea I put up a few different cuisines I have learned from foreigners. I put it on one plate that can be eaten and be shared the Vietnamese style. This invitation is not about the competition because there isn't any prize! It is about the experience I had with the top caliber chefs in Saigon (including a chef who worked for a Michelin star restaurant in Chicago) with real toques on their heads versus me a meek and ordinary home cook and a passionate culinarian. Hats down to all them specially the most humble and fun to be with French chef Mr. Thierry!</div>
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<i><span style="font-size: x-small;">(Chef Thierry - Executive Chef of Boat House Saigon in Thao Dien Village</span></i><i><span style="font-size: x-small;">)</span></i></div>
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<span id="goog_2003744081"></span><span id="goog_2003744082"></span>In life we are given moments that sometimes we don't understand but we have to embrace it the moment it's there. It will make sense later on, believe me. Whether it's about your career, life or love - follow your heart... I usually do and it makes sense. I have no regrets of the things that happened in my life...whether that specific moment or person who came my way for a long time, quite a while or short-lived, I have embraced them with full stamina or I simply gave my all. I followed every beat of my heart bravely that's why I got buckets of stories to tell everyone that could be familiar or unfamiliar.</div>
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People would ask me, what do you do for a living? What is your profession? What is your passion? What is your dream? To simplify my answer that I myself often struggle to answer -- Well... I am an advertising Creative Director who has more than a decade of creative advertising expertise, a painter and a culinarian. I also have a huge passion for traveling because I want to embrace different cuisine, art, culture and people who will nourish my being. I still dream a lot of big things in my advertising, art and culinary journey and I will definitely share it once I achieved them again...</div>
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Hurray to the surprises of 2014! This is my galloping year -- I believe so :)<br />
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Until the next dabble of words about exciting stories whether off to renaissance life again or back to some down under adventures or to to jump from the sky in a place called middle earth, lets see...<br />
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PS.<br />
You can watch the video of the cooking episode with the link underneath:<br />
<a href="https://www.youtube.com/watch?v=9EZAIrG7Z3M&list=UU4k-w_GTt7UhnutpafCAr6g" target="_blank">AsiaLIFE Annual Cook-Off Challenge</a><br />
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big hug,<br />
joanie xox<br />
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<br />Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.comtag:blogger.com,1999:blog-777516736153464334.post-32052204442584469312012-01-18T07:39:00.017+08:002012-01-26T05:56:36.747+08:00Simone Massoni's 2012 Typeface Calendar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2R6ddZI99eIKCfSwI3vlr3DcpqE0KGSkvWxP7vEQnf2sKMssQGRHMd39hL85lk_HXoXiGzyj1w8MOkS0lH0nIXOURIgvygVQ-YLR7coRua5IvynZN76qx3Nfi1tEeBiGTumOau737oEW/s1600/IMG_6432.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2R6ddZI99eIKCfSwI3vlr3DcpqE0KGSkvWxP7vEQnf2sKMssQGRHMd39hL85lk_HXoXiGzyj1w8MOkS0lH0nIXOURIgvygVQ-YLR7coRua5IvynZN76qx3Nfi1tEeBiGTumOau737oEW/s400/IMG_6432.jpg" alt="" id="BLOGGER_PHOTO_ID_5698751575844042562" border="0" /></a><div style="text-align: justify;">There are four different seasons in a year--Spring, Summer, Fall and Winter. Each season arrives in our lives and bring us something. It comes, and it goes. Same with the people whom you consider friends. Some are seasonal and some will stay all year round. No matter what season, I am happy that I am blessed with friends who are coming in every season of my life. And last fall, in Firenze--I have gained friends who became valuable people in my life. I am grateful to have met Simone who gave me this calendar that I fancied about and reminded me of my great love for typography.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfdcrv4xWtOYQ8HJ3OxIpR-fWsTdIpUazXakvdZvnhZeK-DPze4MtYkonFqPbT0cnyuQL1HwzfqKboQ0lySO0f_JdWVDKuYEtgdgBJaq7MygORRoFnoHxzqBw1Y6xt8iVpWwJj6u1KMX8/s1600/IMG_6439.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfdcrv4xWtOYQ8HJ3OxIpR-fWsTdIpUazXakvdZvnhZeK-DPze4MtYkonFqPbT0cnyuQL1HwzfqKboQ0lySO0f_JdWVDKuYEtgdgBJaq7MygORRoFnoHxzqBw1Y6xt8iVpWwJj6u1KMX8/s400/IMG_6439.jpg" alt="" id="BLOGGER_PHOTO_ID_5698751565658082898" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UWHkbTVIcIIhHtz2v4CqB3w_jbgmb4D4XswOKr4R8iG9iSzjXSALjPucdxRx4e6AaR4D3Nd7tSm_jRrdZEDCNe5hzhrz20ewRdjFsCaAdvW7LiJZ7W1L1Hsg5vjsPey_s6gE1dJr4dNR/s1600/IMG_6443.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UWHkbTVIcIIhHtz2v4CqB3w_jbgmb4D4XswOKr4R8iG9iSzjXSALjPucdxRx4e6AaR4D3Nd7tSm_jRrdZEDCNe5hzhrz20ewRdjFsCaAdvW7LiJZ7W1L1Hsg5vjsPey_s6gE1dJr4dNR/s400/IMG_6443.jpg" alt="" id="BLOGGER_PHOTO_ID_5698751561088195538" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtD0iLVkcU46mThI2Xsxx5a_zl_CPiKCm4KQroPwBnRWU-5ndSioNesdBPRWttEStIEqoHJcbfUDkNX4b4neiNpYwOa632r2bM_5dasor6VB16xVIksxFBJEey8XmYBXM_Ry-TzBf6Ezl/s1600/IMG_6446.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtD0iLVkcU46mThI2Xsxx5a_zl_CPiKCm4KQroPwBnRWU-5ndSioNesdBPRWttEStIEqoHJcbfUDkNX4b4neiNpYwOa632r2bM_5dasor6VB16xVIksxFBJEey8XmYBXM_Ry-TzBf6Ezl/s400/IMG_6446.jpg" alt="" id="BLOGGER_PHOTO_ID_5698751546716719122" border="0" /></a></div><div style="text-align: justify;">He came up with a desk calendar with twelve classic typefaces that went well with the twelve sexy and posh chicks that he illustrated. I know January is about to end but it's just the start of the year and it's not yet too late for you guys to own this calendar that Simone designed. It's also available online so it would be great if you will purchase this cutie item thru this website.</div><div><br /></div><div><span class="Apple-style-span" style="font-size:180%;color:#66cccc;"><b>Place your order now!</b></span></div><div><br /></div><div>http://www.etsy.com/listing/89480202/chicks-types-2012-desk-calendar<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGisIWXKOGdktORk38Y2bMhKmfGb1ByG6Rk6HN20xMS7N9InmD_FhyphenhyphenrXtHLbxmnw6Pjq3O-HyR-iDKMN7pwRmqO3wL15-wOhyphenhyphenhG6Zgie3pXYCevKUDF2ysvhUXLAWntWDPhJSlnaPwfC16/s1600/massoni.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 394px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGisIWXKOGdktORk38Y2bMhKmfGb1ByG6Rk6HN20xMS7N9InmD_FhyphenhyphenrXtHLbxmnw6Pjq3O-HyR-iDKMN7pwRmqO3wL15-wOhyphenhyphenhG6Zgie3pXYCevKUDF2ysvhUXLAWntWDPhJSlnaPwfC16/s400/massoni.jpg" alt="" id="BLOGGER_PHOTO_ID_5699114392786946066" border="0" /></a><div style="text-align: justify;">I am also thankful to Cosimo Lorenzo Pancini for inviting me to his YELLOW party at KM zero design agency from where I met good people and some became my friends including Simone and his fiancee Ilaria. They are nice couple who are both artist. His fiancee Ilaria is an illustrator and also a good cook. I look forward to the day that we can cook together.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Below I enumerate twelve of my favorite typeface at the moment. It would be fun it you also have your own favorite typeface and you can play around on the design and post it in your blog.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9knoji8doG-XH6-Beir4pnAtstwhIuVV3sN6zxyNOsOgtJtIoABhLklAcpJhG6EWglPWPdytD75aqhm_EzDf4Cv8hElUy__GF34VgAaP9QIyb7fmQM7DWrRueXxGQNMZFCXTIN1pDUCi/s1600/Untitled-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9knoji8doG-XH6-Beir4pnAtstwhIuVV3sN6zxyNOsOgtJtIoABhLklAcpJhG6EWglPWPdytD75aqhm_EzDf4Cv8hElUy__GF34VgAaP9QIyb7fmQM7DWrRueXxGQNMZFCXTIN1pDUCi/s400/Untitled-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5698764046113248290" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDs0Ll5c35v1mKfxyH1wvq3IJn9Xsb487at-8-7c4budMf-VfTTr_STesxN-zw_3s1WcjKPAy2D_IpuYf97ao_Z_gNmftcvqphUD4S3Vp8PG7GsNHrOwU2qIOvbfvK58hVJj74M0tUcfSD/s1600/joan.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDs0Ll5c35v1mKfxyH1wvq3IJn9Xsb487at-8-7c4budMf-VfTTr_STesxN-zw_3s1WcjKPAy2D_IpuYf97ao_Z_gNmftcvqphUD4S3Vp8PG7GsNHrOwU2qIOvbfvK58hVJj74M0tUcfSD/s400/joan.jpg" alt="" id="BLOGGER_PHOTO_ID_5698767559763259426" border="0" /></a><div style="text-align: justify;">Being an artist myself makes me feel happy being around with the people of the same species. Dealing, interacting and having friendship with the people of the same interests as yours would always remind you of the things that you are passionate about and things that you are good at. Seeing Simone's artwork leaves an inspiration to me-- that I shouldn't forget to do my doodles and continue to explore the world of art and design. I have learned that world of design has no limits so I have to continue to discover a lot of things and sharpen my creativity. And of course my cooking would always be there as well :-)</div></div><div><br /></div><div><span class="Apple-style-span" style="color:#000000;">This is it for now my mates and amici!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN67trZOEjnQy4-YoRahOyVl1x_EMTWtbdT7UUtYIF0zqaFED2u-VZ9ZEmBorjgnySfXSkHrF-a6byb6TbKhdMVjjT-qK6O2RoRdtO8YUPLfQf1HlRuIU2Nq5EYbhmre35ASKWVdefqlAS/s1600/IMG_4555.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a></span></div><div><br /></div><div>big hug,</div><div>joanie xxx</div>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com0tag:blogger.com,1999:blog-777516736153464334.post-91885186284971742092012-01-01T06:43:00.003+08:002012-01-04T07:32:55.432+08:002012 Begins at Italia: A diverted path!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmW2H-rq3tnRWx7MdGP13PoYMJjTyGfcLWSb9p5sCajsf3QuQSAGr_ZSQqjfZcEMw6ndKkUFEggiV03Z944bHRnWkVxiWB-f7-ibM32pB7vWXvyDt25mydYha5RiFcGt530pDxEQOX_PQ/s1600/IMG_5730.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 399px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmW2H-rq3tnRWx7MdGP13PoYMJjTyGfcLWSb9p5sCajsf3QuQSAGr_ZSQqjfZcEMw6ndKkUFEggiV03Z944bHRnWkVxiWB-f7-ibM32pB7vWXvyDt25mydYha5RiFcGt530pDxEQOX_PQ/s400/IMG_5730.jpg" alt="" id="BLOGGER_PHOTO_ID_5692827028380660194" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><span style="color: rgb(102, 204, 204);">(Taken during winter snow at Aosta Valle, Italia)</span><br /><br /></span></span></div><div style="text-align: justify;">Christmas came by so quickly and I did nothing but eat and sleep the past days! The winter weather makes it hard for me to dabble some words and express here in my blog the unique way I spent the yuletide season. Procrastination days aren't over yet but I have to do this post now on the first of January, otherwise I am afraid that I might abandoned this blog for the whole year if I won't do it on the first day of the year. Hehe!<br /></div><div style="text-align: justify;"><br />My culinary studies just finished last December then I have to move to Milano for a freelance work. It has been a very very beautiful student life I had in Firenze. To study cooking in Italy is the most wise decision I have made in my life so far. It costed me a million in Philippine peso for everything from school, food, lodging & airfare but the experience I gained is ten times worth than a million pesos! I could've bought an SUV car but riding it wouldn't make me tell priceless stories like what I have gained now. And this blog will be my venue to articulate all those life changing experiences I had.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kZit2tcdoOL8A5TChXd0mAEmasDprTe2p0QtFidEObiYE7hArSMXsBFeeAJtolfcLbHrZtPRfKbKIMDdYzCuYIz-3b7-wpeP2aHpYYiL08gGJRK9x3fV2y9CNJaBxGfE2gMHTykARRBG/s1600/IMG_4743.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 420px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kZit2tcdoOL8A5TChXd0mAEmasDprTe2p0QtFidEObiYE7hArSMXsBFeeAJtolfcLbHrZtPRfKbKIMDdYzCuYIz-3b7-wpeP2aHpYYiL08gGJRK9x3fV2y9CNJaBxGfE2gMHTykARRBG/s400/IMG_4743.jpg" alt="" id="BLOGGER_PHOTO_ID_5692830393172919794" border="0" /></a><span style="color: rgb(102, 204, 204);font-size:85%;" ><span style="font-style: italic;">(Traditional Italian Christmas cake I did in my Firenze Cooking School)</span></span><br /><br /></div>Experience is something money can't buy and something that no one can steal away from you. I can claim that I am a millionaire when it comes to that as compared to my money in my bank account. Experience go hand-in-hand with people. I gained not just experiences but valuable people whom I can forever keep in every corner of my heart. Each of them occupies a space. And to name a few I just have to mention my culinary teacher--Marcella then others like Daniela, Cosimo, Rita, Jurgens and Massimilliano!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5TRpxoCYTZWynqiKHZpjhz41woCyB6PiF3qxgdj0qAt59hknvXONo2_z1GeUaj0npxBcvhDxT30VxX0sMD5ebGIfxuLyXf0KL8xPh456pcgo5F2-xOgwgJ0ALPT8VQky7TGKxaHkQqYv/s1600/IMG_6131.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 430px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5TRpxoCYTZWynqiKHZpjhz41woCyB6PiF3qxgdj0qAt59hknvXONo2_z1GeUaj0npxBcvhDxT30VxX0sMD5ebGIfxuLyXf0KL8xPh456pcgo5F2-xOgwgJ0ALPT8VQky7TGKxaHkQqYv/s400/IMG_6131.jpg" alt="" id="BLOGGER_PHOTO_ID_5692798579457506850" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><span style="color: rgb(102, 204, 204);">(Traditional Italian Christmas Eve Dinner with Massi's Family)</span><br /><br /></span></span></div><div style="text-align: justify;">Speaking of Massimilliano, I will now segue my Christmas story with him here in Italy. Being away from my family and to celebrate Christmas the second time without them still brings me some certain sadness. But since I am so used to being by myself, it's not as heavy to me unlike other emotional people. But no matter how you avoid the thought---Christmas is about spending time with your family. I don't have it here in Italy until Massi invited me to spend it in Firenze than being alone in Milano. Voila on the eve of Christmas I went to the city center and witnessed the Milan Christmas rush as I buy gifts for Massi's family. Then at eight in the evening I arrived at Stazione Santa Maria Novella in Firenze once more and Massi picked me up! And I arrived at their house just in time for the Christmas eve dinner. First plate, second plate, third... and dolce were served! Traditional Italian or specifically Calabrian food were done by his Aunt. Then at the midnight part of the evening we gave the gifts to each other and opened it! I like their gifts to me and they liked my gifts as well! Next day was about poker, eating, sleeping, cooking, and walking around Firenze are the things I did with him and his family. Now I could say that I have my Italian family in them whom I can count on, I thank Massi for adopting me :)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75VjzfMwAGFrIdFDz3nMukT3B0uFm5KnTfiD_gqO-XthgM36cfaiFJkay4_VEaFuIB8U1OAVVj1OuqH-9Hq_VZSxpfTdyuRaV8nEGu_LwhtqaLJfi7HXHxqZuRgPAxM6RwTRViNHeU7Qe/s1600/IMG_6161.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75VjzfMwAGFrIdFDz3nMukT3B0uFm5KnTfiD_gqO-XthgM36cfaiFJkay4_VEaFuIB8U1OAVVj1OuqH-9Hq_VZSxpfTdyuRaV8nEGu_LwhtqaLJfi7HXHxqZuRgPAxM6RwTRViNHeU7Qe/s400/IMG_6161.jpg" alt="" id="BLOGGER_PHOTO_ID_5692798576041391650" border="0" /></a><span style="color: rgb(102, 204, 204);font-size:85%;" ><span style="font-style: italic;">(Massi and his mom Cecilia during the gift giving)</span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_syf_-YXdsNsUGHksDSBnATnZfbZHFVyEVPl6xQJ84wh-gNuW4iczoFVxdvoxfYSu9lIj8_-HuokkRA6IymTDuxjxTlTrjNcccuGj0_70mfx65i5egEjpRr6v5FnRu1ovIkzo-Iej4zo/s1600/fb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_syf_-YXdsNsUGHksDSBnATnZfbZHFVyEVPl6xQJ84wh-gNuW4iczoFVxdvoxfYSu9lIj8_-HuokkRA6IymTDuxjxTlTrjNcccuGj0_70mfx65i5egEjpRr6v5FnRu1ovIkzo-Iej4zo/s400/fb.jpg" alt="" id="BLOGGER_PHOTO_ID_5692823362263759330" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><span style="color: rgb(102, 204, 204);">(Taken during fall at Boboli Garden in Firenze, Italia)</span><br /><br /></span></span></div><div style="text-align: justify;">So now it's 2012 and I am still here in Italy. Supposedly I should be in London for the whole month of December for the holiday and will fly back to Vietnam on the 2nd of January. But fate plays its trick on me and give me something unexpected. Pleasant surprise and it still surprises me as days go by. Last year my goal is about Italy and I successfully did it! This year I don't have a fixed goal, I feel like I am just a free soul going with the flow of life. And it excites me where it will bring me to. I don't know where but I'd be happy to be there. I don't want to make a wish, I just let God make his wishes for me and I know it's better that way. Leave it up to him... Oh but well Oh Lord, I just realised---I still want to buy my dream house! Uhmmm... not a fixed goal, could be next year or when it's possible :p<br /><br />Parking my fingers now and should end this blog post now...<br /><br />Buon Anno a tutti!!!<br /><br />big hug,<br />joanie xxx<br /></div>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com3tag:blogger.com,1999:blog-777516736153464334.post-67506913179832283712011-12-12T23:01:00.005+08:002011-12-13T02:33:15.059+08:00Natale in Italia by Surprise!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK39blwRssd_9kea3vAgXWatLkRmNjb5nWmsyZWMY7ccm-gyZnnxl0vU0RPPNxaDp-JzT-pA0h9k_HgJ5i0CA3DHflBEJiXz8cmcZNb_GPeMzqn550h31no7PgtpfVH6rI8C2x4LyN2i1l/s1600/IMG_5601.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK39blwRssd_9kea3vAgXWatLkRmNjb5nWmsyZWMY7ccm-gyZnnxl0vU0RPPNxaDp-JzT-pA0h9k_HgJ5i0CA3DHflBEJiXz8cmcZNb_GPeMzqn550h31no7PgtpfVH6rI8C2x4LyN2i1l/s400/IMG_5601.JPG" alt="" id="BLOGGER_PHOTO_ID_5685258079958889522" border="0" /></a><br /><div style="text-align: justify;">Ciao Amici! Come Va? Me, molto bene...<br /><br />How time flies and before I knew it, it's Christmas already. My blog have slept for two months and I couldn't believe it. I have never been missing in action this long! I miss blogging. Come to think of it, there are so many stories to write and so many food photos to post. I have been away and busy for millions of reasons and it's 99.9% positive. I should've been in London at this point and getting ready for the English holiday but sometimes fate has something else in store for each and everyone of us. I am deeply surprised that I am still here in Italy and would spend my first Christmas with snow.<br /><br />I have been enjoying my culinary studies and Florentine life for the past 3 months that made me think that I'd love to spend my Christmas here. It came to the point that I will do everything just to extend my stay. So many options involved and one of those is studying their language. Well in my heart I'd really love to study it. I would like to see myself to be well-verse in having an Italian conversation. I went on different mazes but it didn't work out. So I just concluded that maybe fate has really planned my life to be in London for Christmas according to my itinerary. Then again it's amazing how fate played it's game on me. What a pleasant surprise that I will have a freelance work in Milano. Up to when? I don't know yet. The good thing is--there is a reason now for me to stay longer in Italy. Opportunity just paved its way!<br /><br />I just wanted to say hi to my blog today. I am quite very sick and staying at home dealing with my cough and slight fever. It's the weather that I am not accustomed to. Winter is approaching and I really hope that my body can adapt to it. I promise to post more as I back track what happened since October and November. The biggest highlight was--my second solo painting exhibition in Florence. I will surely post the photos here.<br /><br />The picture above of Ribes & Wine cake is now my favorite cake to do. My recent fixation after discovering the small red berry fruit called Ribes.<br /><br />Ciao , ciao alla prossima! :-)<br /><br />big hug,<br />joanie xxx<br /><br /></div>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com1tag:blogger.com,1999:blog-777516736153464334.post-13215853286885188902011-09-30T22:35:00.007+08:002011-11-14T05:11:52.260+08:00Genovese Pesto - Saigon & Florence<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KlDtiWDMj5u7x4RmuZ-VDqwLFO0GNHjiH6H6vAMMHYZ-7TQMem-1PT4wRHbCr7blTHSoumQtIYNUfRE7Ud4aS4wqpCZoLVUyrmWB4jENJyDpvKdWyu5Z3k8mustyYpnepvKNcCR2k6nd/s1600/IMG_2064.JPG"><br /></a><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LJbmjfb0lMX-NMnQIG4cewKhBKeva1QIw8ci_uhhhWwBwHKt7q9gN-Nxe3Gjr-UIxxpYruLTPkj76ZeEZw3qs8WmAxT4HzDcmvV7KvEsgKwpJ7Xcg7wrZ1_qFC8gjMpwGdd86DAqylaa/s1600/pesto3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LJbmjfb0lMX-NMnQIG4cewKhBKeva1QIw8ci_uhhhWwBwHKt7q9gN-Nxe3Gjr-UIxxpYruLTPkj76ZeEZw3qs8WmAxT4HzDcmvV7KvEsgKwpJ7Xcg7wrZ1_qFC8gjMpwGdd86DAqylaa/s400/pesto3.jpg" alt="" id="BLOGGER_PHOTO_ID_5658162017565376498" border="0" /></a><span style="font-style: italic; color: rgb(51, 153, 153);font-size:85%;" >My old way of doing pesto in Saigon, Vietnam </span><br /></div><br /><div style="text-align: justify;">Buonasera ragazzi e ragazze!<br /><br />How time flies that every time I will find time to blog, weeks passed by already and September is ending tomorrow. I have been learning a lot from my cooking school with my dearest teacher Chef Marcella and figo Chef Damiano. One of the remarkable learning I had so far is doing the authentic Genovese pesto. This Italian pasta dish hails from Liguria region and from the province of Genova. I learned that you never cook a pesto which I usually do in my own style and sometimes put bacon on top or chicken. I remember how my Italian boss said it's bastardizing pesto when you add meat. Pesto is pesto in its simplest form and he was right because he is from Genova. So from that learning and new techniques I learned from my Italian teachers, pesto is now one of my favorite staple pasta dishes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-dcQHkAiW346ef4j8LVuWrpkmYEg9OKonoFt04hlv9fO-DO8DpHnwEzj1upAcs1RAg6AJdArWL7FcvEJEtE1-CPzbHAi9ZPflJWeCc4msj_F0VzMwE2UPoqdsafyc4BWzJ0bMwz-Ovho/s1600/IMG_2407.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-dcQHkAiW346ef4j8LVuWrpkmYEg9OKonoFt04hlv9fO-DO8DpHnwEzj1upAcs1RAg6AJdArWL7FcvEJEtE1-CPzbHAi9ZPflJWeCc4msj_F0VzMwE2UPoqdsafyc4BWzJ0bMwz-Ovho/s400/IMG_2407.JPG" alt="" id="BLOGGER_PHOTO_ID_5658162030686324274" border="0" /></a><span style="font-style: italic; color: rgb(51, 153, 153);font-size:85%;" >My new way of doing pesto in Florence, Italy</span><span style="font-style: italic;"></span><br /></div><br />If you notice the picture of my pasta on top which I did when I was still in Saigon, it's quite a bit oily and dark. This one with the linguine pasta is refreshingly green and not oily. How lovely this pasta especially putting my new favorite Pecorino Romano from sheep milk. And the word Pecorino derives from the word Pecora which means sheep. What also excites me doing this pesto sauce is because I have now few Basil pots at my veranda where I usually sits for breakfast and doing skype with my friends.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fLAhIhO56wjusqg9oeBF4E0l-pz2U-cPh49tMvUmGztRZ4qt7ivAhyphenhyphenMHBS57TAXSz7ptq4-2Q8W4QPaxmxk7ik2eoWSKOHv6shFNBicj-hhoiyT7dvvX0Ali0VNp9qsnVOwRQ3YFQ6Vn/s1600/IMG_2404.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fLAhIhO56wjusqg9oeBF4E0l-pz2U-cPh49tMvUmGztRZ4qt7ivAhyphenhyphenMHBS57TAXSz7ptq4-2Q8W4QPaxmxk7ik2eoWSKOHv6shFNBicj-hhoiyT7dvvX0Ali0VNp9qsnVOwRQ3YFQ6Vn/s400/IMG_2404.JPG" alt="" id="BLOGGER_PHOTO_ID_5658162026987601682" border="0" /></a><span style="font-style: italic; color: rgb(51, 153, 153);font-size:85%;" >My pesto ingredients are ready to be blended</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-T07eWGgPlMUZxy4Im8zfLigA9D88iv6Uu_DHTerBUxePqqf9zV6305-HAH9OB7Nw8RrGMKOgoguf94-C4wVMqY0qlVWUhtwbCfHznkWbV9iE9RRZp5vU9KR1oTCrm3S5vqB8PPtNiNe/s1600/IMG_2396.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-T07eWGgPlMUZxy4Im8zfLigA9D88iv6Uu_DHTerBUxePqqf9zV6305-HAH9OB7Nw8RrGMKOgoguf94-C4wVMqY0qlVWUhtwbCfHznkWbV9iE9RRZp5vU9KR1oTCrm3S5vqB8PPtNiNe/s400/IMG_2396.JPG" alt="" id="BLOGGER_PHOTO_ID_5658162022807500498" border="0" /></a><span style="font-style: italic; color: rgb(51, 153, 153);font-size:85%;" >My veranda with my Basil pots </span><br /></div><br />I have been out of town lately and I really promise to post separately the pictures of the town I visited. I visited the not so touristy places like Bologna, Lucca, Siena and Fiesole---they are nearby town in Florence. Quaint, beautiful and quiet. But of course I never fail to gaze nor explore the beautiful city of Firenze and one of my favorite spot is the Piazzale Michaelangelo. You will have there the overlooking of Florence with all its landmarks including the river and the cinematic Ponte Vecchio.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyv_2DagXytic3zVyu0hUiO51IaEJTO-LCp0o14-TyeqN5XtuooX5IfJG9U4FjtlJSkl9WnWea05acdG_1ku11gZIPDPNeiY_LmmTcPY4MevXBrghJPQBR4QL67apmTlYc-W58qIypWKiI/s1600/IMG_2133.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyv_2DagXytic3zVyu0hUiO51IaEJTO-LCp0o14-TyeqN5XtuooX5IfJG9U4FjtlJSkl9WnWea05acdG_1ku11gZIPDPNeiY_LmmTcPY4MevXBrghJPQBR4QL67apmTlYc-W58qIypWKiI/s400/IMG_2133.JPG" alt="" id="BLOGGER_PHOTO_ID_5658162034826686530" border="0" /></a><span style="font-style: italic; color: rgb(51, 153, 153);font-size:85%;" > Overlooking view of Firenze with Ponte Vecchio</span></div></div><br /><div style="text-align: justify;">So far I have been around with so many places in Florence like restaurants and pubs with my classmate and new friend Maija. She is from Finland and a very nice girl. I would love to share you guys more of my adventures next time. I have been learning a lot of Italian now and improving just by hearing from my new found Italian friends. And I have some good news next time and I hope I will have some more. Meanwhile, I am excited because I am going out of the country and going back to Spain this time Madrid. I was wishing I can also go back to Barcelona because I really love it but 4 days off school may not be enough. This is it for now...<br /></div><br />Ciao Bello and Bella! :-)<br /><br />big hug,<br />joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com2tag:blogger.com,1999:blog-777516736153464334.post-30548158597055907542011-09-17T22:04:00.011+08:002011-09-19T04:59:02.132+08:00Dolce Italia: Gelato & Panacotta<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPx0GR9HeDfUdzvnY0CMxZ2YBPqFIs0-KDL99M2Z-P96AGbF9RMoHWw88TL3BcTiXclAoudg3m4YHGRsFftnD1yxVmzgBkVyNRfrDbYmMDA_ecsnP51Ej3JzOV9KlReKyqMexPoH7g571-/s1600/IMG_1980.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPx0GR9HeDfUdzvnY0CMxZ2YBPqFIs0-KDL99M2Z-P96AGbF9RMoHWw88TL3BcTiXclAoudg3m4YHGRsFftnD1yxVmzgBkVyNRfrDbYmMDA_ecsnP51Ej3JzOV9KlReKyqMexPoH7g571-/s400/IMG_1980.jpg" alt="" id="BLOGGER_PHOTO_ID_5653329536539403474" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic; color: rgb(51, 153, 153);">Fig Gelato (Done at school)</span><br /></span></div><br />Buongiorno Sabato!<br /><br /><div style="text-align: justify;">It's a lazy Saturday... after I woke up around 10:30 am. Just finished having my pesto spaghetti for lunch and strawberry milk shake. Well it's been two weeks since I came to Italy and a lot of things are happening aside from school activities which are more important things than anything else. I have met a few Italians so far from a coach surfing meet-up party and then I visited a design agency in Firenze which considerably the biggest in town. I must say I met good Italian people so far and I am looking forward to meet more.<br /><br />The past weeks I also familiarized myself on walking around the city from my house to different point areas like the city center where all the historical places are situated like the Duomo, Stazione Santa Maria Novella, Santa Croce and Punta Vecchio. I attempted to go to Boboli garden but I failed. Before reaching the area I got tired because there are pandemonium of tourist everywhere and it's friggin' hot. But there was this day that I succeeded to reach the Piazzale Michaleangelo which is on the hill overlooking the entire Florence. And I plan to go back again there today with my friend.<br /><br />Last week I also met up my friend from Milano to have a whole day of fun in Bologna. I had two gelatos that day plus one giant pizza that we shared. We toured the center of the city where all the universities are situated and then we climbed Torre Asinelli and had a view of Bologna as a red city because of its terracotta color. As much as I wanted to avoid shopping, when there is a sale it's hard to resist---and so I did! Bologna was a fun day indeed :)<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIW_w0OdX6Py90hh5FQWdycanZHvJSBbEnrYR59w_8qaZjREniE6vc1Y0Uu4NAvVE_Q2KF1LuMzYMxLlo0mGAusUUQrzEZ5hSVuz8euYxQFXxfZ3pPJWZX8gFX3Gilnu1Y6XjDp5lpznn/s1600/IMG_9616.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIW_w0OdX6Py90hh5FQWdycanZHvJSBbEnrYR59w_8qaZjREniE6vc1Y0Uu4NAvVE_Q2KF1LuMzYMxLlo0mGAusUUQrzEZ5hSVuz8euYxQFXxfZ3pPJWZX8gFX3Gilnu1Y6XjDp5lpznn/s400/IMG_9616.jpg" alt="" id="BLOGGER_PHOTO_ID_5653329539488175778" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic; color: rgb(51, 153, 153);">Panacotta topped with Peaches (Done at home)<br /><br /></span></span></div><div style="text-align: justify;">Everything is incredible in Italy. The people, the language, the places and of course the food! I just love going to supermarket and market with my trolley bag to buy some good meat, fruits and vegetables. Everything is fresh and of good quality even the dairies. I just love every single moment I spent purchasing food that I often can't find in Asia. My now favorite market is Mercato Ambrogio which is not far from where I live and it's highly recommended by my chef teacher.<br /><br />I've been learning a lot from my school. Food encyclopedia of Italy and the whole world is massive information that one person cannot learn in one day or in an instant. That's why I am here for few months to learn as much as I could. And I am proud to say that I have made my first fresh gelato with figs which I made at our school with the help of our chef teacher. Then as I try to exercise my expertise mastering the panacotta, I made one at home. The cream and milk were so good! I topped it with my preserved peaches (which I made in our school last week) to compliment or balance the good taste. I am looking forward to post more stories, arts & design, food photos, exciting information & trivia about Italy and of course recipes!<br /><br />Ciao for now Bello & Bella!<br /></div><br />big hug,<br />joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com5tag:blogger.com,1999:blog-777516736153464334.post-37413844216867091712011-09-08T05:48:00.005+08:002019-07-05T21:52:17.864+08:00Goodbye Vietnam, Hello Italy!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTfleeD4QcLCbOe92a36JhHyTVq1jmydnfnm1_4xBG9meQ187NIjs8SwaSqscQRCuvXE2PuF0Cgla5SZP0q_oe3B1ztslyBNTNToH-EiQrnyZ5N9olB-3l45qeFQSyyNvz_UloP6C6shx/s1600/IMG_1435.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5650853512976121106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTfleeD4QcLCbOe92a36JhHyTVq1jmydnfnm1_4xBG9meQ187NIjs8SwaSqscQRCuvXE2PuF0Cgla5SZP0q_oe3B1ztslyBNTNToH-EiQrnyZ5N9olB-3l45qeFQSyyNvz_UloP6C6shx/s400/IMG_1435.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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I arrived Milano at Malpensa airport last Sept 3 at 7:30 in the morning. My former Creative Director/friend from Philippines is currently based in Milan and he picked me up in the airport and I stayed at his place for two days. His cousins are very warm and accommodating in the house where I stayed. They even brought me when they went to outskirt of Milan to attend a Sunday mass with a massive Filipino attendees. The name of the church is Caravaggio, named after famous painter Michaelangelo Mersi da Caravaggio who was born in Lombardy, Milan. I surprisingly had fun attending the mass because the homily was very nice and it was hosted by an Italian priest who spoke three languages at that time. He delivered the entire mass 90% Filipino and 5% of English and Italian. That totally amazed me!<br />
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After two days I left Milano on Sept 5 to move to Firenze, Italia--where my culinary study will take place. I will tell you next time the beginning of my Florentine life story in the next posts I will be having. In the meantime, I would like to share all of you the first ever successful cake I baked. This successful baked cake is a milestone for me since I am not into baking but I guess the world of culinary is not just about cooking but baking as well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99W3JyOl1iNNKCddb27EcWbYV-x3FbFwX9TNswLnExl27XkpkmSSmf_yX851Dz53k5Hma3180-vQEafNLrvGeHQJR2jFkEqnls8Rc_0jf1pgmVYFeuVldvuivlgzhdLr4Tf0cuf81qKFG/s1600/IMG_1438.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5650853506790961346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99W3JyOl1iNNKCddb27EcWbYV-x3FbFwX9TNswLnExl27XkpkmSSmf_yX851Dz53k5Hma3180-vQEafNLrvGeHQJR2jFkEqnls8Rc_0jf1pgmVYFeuVldvuivlgzhdLr4Tf0cuf81qKFG/s400/IMG_1438.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-size: 130%;"><span style="color: rgb(51 , 153 , 153);">MATCHA and CARAMEL SPONGE CAKE</span></span><br />
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Ingredients:<br />
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• 1 cup sugar<br />
• 1 cup unsalted butter, softened at room temperature<br />
• 4 large eggs<br />
• 2 tablespoons warm water<br />
• 1/2 teaspoon real vanilla<br />
• 2 cups cake flour<br />
• 2 teaspoons baking powder<br />
• 1/4 teaspoon salt <span class="fullpost"><br />• 2 tbsp Matcha powder (diluted in hot water)<br />• 1 pack Jello caramel<br />• Milk<br />• 1 cup cream<br />• Butter (of course)<br /><br />Procedure:</span><br />
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Put the sugar and matcha liquid in a blender or food processor. Add this mixture to the softened butter. Beat with a mixer on medium until fluffy. This should take about 5 minutes. Add the eggs to the sugar and butter one at a time, beating well after adding each one. Add the water and vanilla. In a different bowl, use a whisk to mix the flour, baking powder, and salt. Add half of the flour mixture to the rest of the ingredients. Mix on low. Then add the rest of the flour mixture.</div>
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Now beat at medium speed until the cake batter becomes shiny. The mixture should also turn a white color. Do not skip this step or reduce the mixing time. The longer you mix the batter, the more air bubbles you create. This is what makes sponge cake recipes light and fluffy. This step of the sponge cake recipe should take about 15 minutes.</div>
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Pour sponge cake batter into two round cake pans that have been greased with shortening well and liberally floured. If they haven't been greased and floured thoroughly, your sponge cake recipe will stick to the cake pans.</div>
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Bake Matcha sponge cake in a preheated 350 degrees Fahrenheit oven for approximately 25-30 minutes. The sponge cake should pull gently from the sides. It will be golden in color and spongy to the touch. It should spring back when touched. To be sure the sponge cake is done, test the center with a toothpick and see if it comes out clean. Do not open the oven while the sponge cake is baking. Remove the Matcha sponge cake from the oven and let cool on a wire rack for about 10-15 minutes before removing the cake from the cake pans. Let the sponge cake cool completely before putting the caramel pudding mixture. Just follow the instruction of jello pack when adding milk in the mixture then add some cream and butter and put it in a piping bag then top the sponge cake.</div>
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I dedicate this post to the birthday of our beloved Mother Mary...</div>
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<span style="color: rgb(51 , 153 , 153); font-size: 130%;"><span style="font-style: italic;">Buon Contempleanno Vergine Maria! :-)</span></span></div>
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big hug,<br />
joanie xxx<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTfleeD4QcLCbOe92a36JhHyTVq1jmydnfnm1_4xBG9meQ187NIjs8SwaSqscQRCuvXE2PuF0Cgla5SZP0q_oe3B1ztslyBNTNToH-EiQrnyZ5N9olB-3l45qeFQSyyNvz_UloP6C6shx/s1600/IMG_1435.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com6tag:blogger.com,1999:blog-777516736153464334.post-74502491463120706782011-08-21T13:04:00.007+08:002011-09-11T05:42:08.711+08:00Olives & Cherry Tomatoes Fusilli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbg-19RRyNGa8BBRWh1GS6KxK-xzNJLBa1vvas_rokGELQNSAlhKFvF07NmvRFmSRnc-0vR6P5KjmS6CnXH3RBmSbe7RB_CBucIX9keTllpoxx5xnXrc_De_Czhq2Xh-SHZ_xRnR6LHW3L/s1600/fusilli1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbg-19RRyNGa8BBRWh1GS6KxK-xzNJLBa1vvas_rokGELQNSAlhKFvF07NmvRFmSRnc-0vR6P5KjmS6CnXH3RBmSbe7RB_CBucIX9keTllpoxx5xnXrc_De_Czhq2Xh-SHZ_xRnR6LHW3L/s400/fusilli1.jpg" alt="" id="BLOGGER_PHOTO_ID_5643171168226842274" border="0" /></a><br /><div style="text-align: justify;"> Good morning Sunday! What a sunny day to share a lunch, isn't it matey?<br /><br />How is it going with me lately? I am in a bit of afloat and pending mind. Tomorrow or Tuesday perhaps, I'll be finally receiving the result of my visa for Italy. Oh dear GOD, I still hold on to your promise-- positive result, thy will be done! Non-refundable air ticket- check! Tuition fee full payment- check! Housing reservation payment- check! Outbound air ticket from Milan to London on December-check! But the feeling of twirling and kinda twisted at the moment is how I juggle my mind--just like my dear pasta called Fusilli.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmYPtJMVZIMXzFLTsKHtf7rSGwOJU2ZN6VKj1u_xbTx905FmgntaYIaN-WgmCcq-dkd3jlrDj1uUuH6V2OHpSz1pVdZzYMeyYk3tJC_f4lAdcuInwGdl5-tSGb8LmY0vlqgWrSDzbnkl3/s1600/fusilli4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmYPtJMVZIMXzFLTsKHtf7rSGwOJU2ZN6VKj1u_xbTx905FmgntaYIaN-WgmCcq-dkd3jlrDj1uUuH6V2OHpSz1pVdZzYMeyYk3tJC_f4lAdcuInwGdl5-tSGb8LmY0vlqgWrSDzbnkl3/s400/fusilli4.jpg" alt="" id="BLOGGER_PHOTO_ID_5643171172488065602" border="0" /></a><br /><div style="text-align: justify;">This Fusilli pasta dish is also one of the dishes in my Geisha menu. Again not much people order for it maybe because of the unfamiliarity with the word Fusilli and mixed with my Aubergine Caviar Pate will definitely sound foreign to the local consumers. But then again few Westerners have sat down for this already and they dearly like it. I hope one will stumble on this dish and will get to order it at Geisha Cafe.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pGSqrY4xLK_zjjJquIb8khBFDKaujyKY55xjpHzimtRf8MUE1aARPE0uloi8Yp_G3ckgT8Emr0XsIYmrL_6cL5dcSWN_lomI6CPm4JoHWqoX5oD1qw08pe2u46w7JyVwZRgq0K7CJrHF/s1600/fusilli3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pGSqrY4xLK_zjjJquIb8khBFDKaujyKY55xjpHzimtRf8MUE1aARPE0uloi8Yp_G3ckgT8Emr0XsIYmrL_6cL5dcSWN_lomI6CPm4JoHWqoX5oD1qw08pe2u46w7JyVwZRgq0K7CJrHF/s400/fusilli3.jpg" alt="" id="BLOGGER_PHOTO_ID_5643171175800587362" border="0" /></a><br /><span style="color: rgb(51, 153, 153);font-size:130%;" >OLIVES & CHERRY TOMATOES FUSILLI</span><br /><br />Ingredients:<br /><br />• Aubergine Caviar (see my previous post for the recipe)<br />• Cherry tomatoes (sliced into halves)<br />• Green Olives ( sliced)<br />• Fusilli Pasta (boiled)<br />• Fresh Basil (chopped)<br />• Garlic<br />• Salt & Pepper<br />• Olive Oil<br />• Butter (of course)<br /><br />Procedure:<br /><br /><div style="text-align: justify;">Heat pan with butter and add a little olive oil. Saute garlic and avoid it turning into brown. Add Cherry Tomatoes then next will be olives. Saute for 3-5 minutes then add the Aubergine Caviar. Mix well along with the boiled Fusilli then have a dash of salt and pepper. If mixture gets dry add a good lug of olive oil then top it with the chopped basil and serve into a plate.<br /></div><br /><span style="color: rgb(51, 153, 153);font-size:130%;" ><span style="font-style: italic;">Buon Appetito Amici! :D</span></span><br /><br />big hug,<br />joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com7tag:blogger.com,1999:blog-777516736153464334.post-33934191630619550712011-08-16T01:05:00.007+08:002011-09-11T07:07:34.650+08:00Fish in Ginger Teriyaki Sauce & Baked Carrots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86Fz5dA3ViWKvtrqondNBiKfDKb8837VOc6y384CIX5N_QBfs9MYI2rAPRaJ72wsvn_Lftl6FBlMUMATYJ8T-tAyzUh0PUJ1X0zgPx8ZcD6Q61-X6JQBmAHQ7YbfPP4bC37L1hcA5hift/s1600/IMG_9496.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86Fz5dA3ViWKvtrqondNBiKfDKb8837VOc6y384CIX5N_QBfs9MYI2rAPRaJ72wsvn_Lftl6FBlMUMATYJ8T-tAyzUh0PUJ1X0zgPx8ZcD6Q61-X6JQBmAHQ7YbfPP4bC37L1hcA5hift/s400/IMG_9496.jpg" alt="" id="BLOGGER_PHOTO_ID_5641131114490482914" border="0" /></a><br />Good day Mates, Happy Tuesday!!!<br /><br /><div style="text-align: justify;">This fish recipe I have here today is among the sumptuous dishes I have in the menu at Geisha Cafe. This is very much underrated nor unnoticeable by most customers and they don't realize how good the combination of pan seared herbie Dory fish and creamy baked carrots. I always tell the waiters to push for the rarely sold dishes because customers may not know just by reading the title I did in the menu book. This is a bit complicated and delicate to do and has to be done properly to get all the flavors come all in together. Each glorious bite of this dish is composed of a meticulously done cooking procedure.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_E3FRji-xqqSOVWV6ZZk1dhBtQOxTh84fw6S7oCpv0u8wqPJO6jBe5zRNS3X24sWMoM_7Ir-b9_mc2x7Jk9PLD8Q-Y4LHQWLvmvJQw2e3EqbGoHvGwISiaXVAuStaY5KGWJ__akkkf-vH/s1600/IMG_9489.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_E3FRji-xqqSOVWV6ZZk1dhBtQOxTh84fw6S7oCpv0u8wqPJO6jBe5zRNS3X24sWMoM_7Ir-b9_mc2x7Jk9PLD8Q-Y4LHQWLvmvJQw2e3EqbGoHvGwISiaXVAuStaY5KGWJ__akkkf-vH/s400/IMG_9489.jpg" alt="" id="BLOGGER_PHOTO_ID_5641131109278612642" border="0" /></a><br /><div style="text-align: justify;">I just want to romanticize more of this dish by explaining how I did it and how I put all things together in one gorgeous plate like this. I wouldn't be able to give the recipe as I normally do it, but I will narrate it in a manner understandable to all foodies and will be appreciated by people who love to eat.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QfeYe3tUU21eQztoJxN4r43dd5eVYjNGuhoPiswvSgjkdl9Et16IZXkq0KqZwR-5Pf6OCkVzIoV0mb_-tKKG4ZUKQVI6RMj-98_oUrO8qbqDs-7SqYoKn6aKjmMpUs7tudAqDfiCt0eh/s1600/IMG_9494.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QfeYe3tUU21eQztoJxN4r43dd5eVYjNGuhoPiswvSgjkdl9Et16IZXkq0KqZwR-5Pf6OCkVzIoV0mb_-tKKG4ZUKQVI6RMj-98_oUrO8qbqDs-7SqYoKn6aKjmMpUs7tudAqDfiCt0eh/s400/IMG_9494.jpg" alt="" id="BLOGGER_PHOTO_ID_5641131107406081810" border="0" /></a><br /><div style="text-align: justify;">First of all I have to get a nice Dory fish and marinate it with lemon, herbs, salt & pepper. Put it in a fridge and start doing the carrots. Grate a few pieces of carrots, then put it in a bowl. Add chopped parsley, onions, eggs and cream. Season it with salt and pepper then get a rectangular or square baking dish and cover it with foil then bake it for 40 minutes to one hour. While baking it prepare a pan and drizzle it with a bit of olive oil and pan sear the marinated Dory fish. As you cook the fish ready your sauce by getting a small pan and stir fry ginger and leeks together then add the home made Teriyaki sauce. When everything is cook, plate it all together the way you see it in the visual. I guarantee that this food is so good.<br /><br /><span style="color: rgb(51, 153, 153);font-size:130%;" ><span style="font-style: italic;">I dedicate this lip-smacking dish to a French chef from Paris, Pierre!</span></span><br /></div><br />big hug,<br />joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com8tag:blogger.com,1999:blog-777516736153464334.post-68442367589085510112011-08-14T01:55:00.015+08:002011-08-15T11:54:38.097+08:00Ablaze the beauty of LONDON!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclk1j8LeNWx_cGpsiFdGIOKR4Aywui7GW1gBqrdVcOQ4JYuS431R7n92G_DGrqWp0VDTZwVetJ4vEN6kkB62aZHmUviIqBcIwJmOdHsQIYMBz13_tn5x3xyXx2xwF39JJrvL0HULU5uUa/s1600/IMG_0217.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclk1j8LeNWx_cGpsiFdGIOKR4Aywui7GW1gBqrdVcOQ4JYuS431R7n92G_DGrqWp0VDTZwVetJ4vEN6kkB62aZHmUviIqBcIwJmOdHsQIYMBz13_tn5x3xyXx2xwF39JJrvL0HULU5uUa/s400/IMG_0217.jpg" alt="" id="BLOGGER_PHOTO_ID_5640402524983771906" border="0" /></a>
<br /><div style="text-align: justify;">This was my first London trip last October. Yes it's almost a year already since then and it's just now that I am alerted to post it. This week, I just received another UK visa and I am off to go to London again and some parts of UK to spend Christmas Holiday this coming December. Amidst all the riots and ablaze buildings, I was reminded that I haven't post the beauty of one of my favorite cities in the world that I finally conquered. The first two photos are the typical London tourist photos that I am pretty much sure that you've seen it a thousand or million times! I do have a lot of photos with Big Ben, Westminster Abbey, Hyde Park, Buckingham Palace, Picadilly and the London eye. But I feel I'd like to share on my blog some photos I didn't put in my Facebook album. Some photos that is also about London that people should know...
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<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLJgkXr1xoPtWA-n3-w3OMH-9T8R0vxShchtLnb1TjS_CLbz5vRB3yNZMnJhMYgDX9dutasaYNwoHlrLwq7QMIAPkBS-axksYUclrEdbaZULGOpeLQyYcHIYjQrnssb2wy5qPp8ISGC3j/s1600/IMG_0175.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLJgkXr1xoPtWA-n3-w3OMH-9T8R0vxShchtLnb1TjS_CLbz5vRB3yNZMnJhMYgDX9dutasaYNwoHlrLwq7QMIAPkBS-axksYUclrEdbaZULGOpeLQyYcHIYjQrnssb2wy5qPp8ISGC3j/s400/IMG_0175.jpg" alt="" id="BLOGGER_PHOTO_ID_5640402533102830050" border="0" /></a><span style="font-style: italic; color: rgb(51, 204, 255);">Nice Tour Guide at Sandeman Tour at The Wellington Arch</span>
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<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyoJqHivI-nOUSwiUozG-3FA53yEeblZU0Br7UHJIVJrvMy2MtoV3drpuGwUOwS4zMOwV2o5M-XAVncNxlW4iMtP42qB_ZVwMcLocjVEh3M9JvkrFejphPT4libL88i2GzGqH-6OIl08d/s1600/IMG_0447.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyoJqHivI-nOUSwiUozG-3FA53yEeblZU0Br7UHJIVJrvMy2MtoV3drpuGwUOwS4zMOwV2o5M-XAVncNxlW4iMtP42qB_ZVwMcLocjVEh3M9JvkrFejphPT4libL88i2GzGqH-6OIl08d/s400/IMG_0447.jpg" alt="" id="BLOGGER_PHOTO_ID_5640402228711847170" border="0" /></a><span style="color: rgb(51, 204, 255); font-style: italic;">Saatchi Gallery London</span>
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<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTSXDFMPgE9uYVHFCh5lCMosjkEWbrf8jIXVNNlbDxUivJDtfW_XmqCv9lfNI7Q8POXpi2CF_DqteQOqXg8ZRTa1l7CdgZILSrAsteqDgd_oIXplrI5udjxHVYg_oPdKs8F8ypIktHB34/s1600/IMG_0323.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTSXDFMPgE9uYVHFCh5lCMosjkEWbrf8jIXVNNlbDxUivJDtfW_XmqCv9lfNI7Q8POXpi2CF_DqteQOqXg8ZRTa1l7CdgZILSrAsteqDgd_oIXplrI5udjxHVYg_oPdKs8F8ypIktHB34/s400/IMG_0323.jpg" alt="" id="BLOGGER_PHOTO_ID_5640402223748976290" border="0" /></a><span style="color: rgb(51, 204, 255); font-style: italic;">House where I stayed at Morpet Place, Victoria - London</span>
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<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQq7HosNMRkTEZ_VDSu7l7dHuG0BJRLCoA2xM4gl812S8jtxOAngqymnFZsMU6JB3wC9xekrRzvWE4sEAWwRpoEY5s7FgoPWcWzZKnLsczvFRTOkes2ASYDIBMEK-CtuWWW6t1h19oKQl0/s1600/IMG_0291.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQq7HosNMRkTEZ_VDSu7l7dHuG0BJRLCoA2xM4gl812S8jtxOAngqymnFZsMU6JB3wC9xekrRzvWE4sEAWwRpoEY5s7FgoPWcWzZKnLsczvFRTOkes2ASYDIBMEK-CtuWWW6t1h19oKQl0/s400/IMG_0291.jpg" alt="" id="BLOGGER_PHOTO_ID_5640402218587538162" border="0" /></a><span style="font-style: italic; color: rgb(51, 204, 255);">Notting Hill at Portabello Market</span>
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<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Utv72gfT-NVUMV1WYjqEH_8DLE7K9RAc-G0RGgMXcB0SS8neKFe7zr_ZHZhJqM5xUYoIxsq_6PAvjDMunGmfcioRzhmhJYG6zikJTFPKHpu6-q1cJs6CeOaUgeiUODtbbz183DK46ojG/s1600/IMG_0286.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Utv72gfT-NVUMV1WYjqEH_8DLE7K9RAc-G0RGgMXcB0SS8neKFe7zr_ZHZhJqM5xUYoIxsq_6PAvjDMunGmfcioRzhmhJYG6zikJTFPKHpu6-q1cJs6CeOaUgeiUODtbbz183DK46ojG/s400/IMG_0286.jpg" alt="" id="BLOGGER_PHOTO_ID_5640402217912739586" border="0" /></a>
<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcF5EiVqCdHVmfjEgQceB3v0dbLIbqF8dK6HgY-oPeIr6Pcl6H8VcvGISuV71F43OOe0sdYxjKMNxZD2FN54y39w6I3OXWkMKgGXqZRJuHpAHeOH8RLop_aiQZ9-pg2QBIqQ-OI0vrtIMe/s1600/IMG_0474.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcF5EiVqCdHVmfjEgQceB3v0dbLIbqF8dK6HgY-oPeIr6Pcl6H8VcvGISuV71F43OOe0sdYxjKMNxZD2FN54y39w6I3OXWkMKgGXqZRJuHpAHeOH8RLop_aiQZ9-pg2QBIqQ-OI0vrtIMe/s400/IMG_0474.jpg" alt="" id="BLOGGER_PHOTO_ID_5640402234202125106" border="0" /></a><span style="color: rgb(51, 204, 255); font-style: italic;">Bricklane Gallery at Bricklane Road</span><span style="font-style: italic;"> </span>
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<br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSf3BonFKhmt3YvP9exXTcGvQxlFyHTdsKMrcjaq4F3CrpI29HMBOkDyxfFEDpeLT0Zq8RkUUD_Vvat666vK_7Y-BbXr8-cffBg77S0gyfaM-HCgk1p_9KX5FnwbNhhRdUoSmPJbT3_Ko/s1600/IMG_0860.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSf3BonFKhmt3YvP9exXTcGvQxlFyHTdsKMrcjaq4F3CrpI29HMBOkDyxfFEDpeLT0Zq8RkUUD_Vvat666vK_7Y-BbXr8-cffBg77S0gyfaM-HCgk1p_9KX5FnwbNhhRdUoSmPJbT3_Ko/s400/IMG_0860.jpg" alt="" id="BLOGGER_PHOTO_ID_5640401762500105890" border="0" /></a><span style="color: rgb(51, 204, 255); font-style: italic;">Around Windsor Castle</span>
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<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWFA_JjXcUaeH741yqcpeIMd88nYE7HWm-CKHtUQFAHgCiQigyrJGrSkjLwWI2nHS3WiB07aaJJFzi5ymNSJVWUx8Z1bqx4KPh9LimxeY8iC-DzApnRhp5-jhA6B8ugf0mP0UD44lg070/s1600/IMG_0909.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWFA_JjXcUaeH741yqcpeIMd88nYE7HWm-CKHtUQFAHgCiQigyrJGrSkjLwWI2nHS3WiB07aaJJFzi5ymNSJVWUx8Z1bqx4KPh9LimxeY8iC-DzApnRhp5-jhA6B8ugf0mP0UD44lg070/s400/IMG_0909.jpg" alt="" id="BLOGGER_PHOTO_ID_5640401761253121506" border="0" /></a><span style="color: rgb(51, 204, 255); font-style: italic;">The famous Stonehenge</span>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8m7z0j9HFnQNsfwtDM391qcyRTbR3Wyzvwa2PoJCup3LFJHeyMr0U7dtz9FFfMo1Sv8FuTruZbnDtEZZzUJlpGSE-8iMehp0JwSnBJ8m999O9a-IieWW5gmrU1A936PYgxAWFCapF97m/s1600/IMG_0939.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8m7z0j9HFnQNsfwtDM391qcyRTbR3Wyzvwa2PoJCup3LFJHeyMr0U7dtz9FFfMo1Sv8FuTruZbnDtEZZzUJlpGSE-8iMehp0JwSnBJ8m999O9a-IieWW5gmrU1A936PYgxAWFCapF97m/s400/IMG_0939.jpg" alt="" id="BLOGGER_PHOTO_ID_5640401765895129650" border="0" /></a><span style="font-style: italic; color: rgb(51, 204, 255);">Middle of nowhere between Stonehenge and Oxford</span>
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<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSa1v-Fn7VIUyCmp_yLgFy0SC8f4R8t4AJG96XNOvJXiNSzfRQOURvQYAi6JvqNqcNofLmPyQpxv7PYnKczS_8amTLQZxdE31BjrXSUmGQ3zuPs8cYHko4ynpf3qNDKlzgF52V-5XrwRJ/s1600/IMG_0536.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbSa1v-Fn7VIUyCmp_yLgFy0SC8f4R8t4AJG96XNOvJXiNSzfRQOURvQYAi6JvqNqcNofLmPyQpxv7PYnKczS_8amTLQZxdE31BjrXSUmGQ3zuPs8cYHko4ynpf3qNDKlzgF52V-5XrwRJ/s400/IMG_0536.jpg" alt="" id="BLOGGER_PHOTO_ID_5640401758159189634" border="0" /></a><span style="font-style: italic; color: rgb(51, 204, 255);">Double Decker Bus</span>
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<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDYLXZhFRP5td5oqzCIDD68T5gZO6rAUK5AQ-doJRfSQ4OzKbeRr2reEWuHkcRWwYUPNUMxIFYe_YP6QMiNncOCKGX6czCDSGgKBQ6gJ1J55m7yiI-MeZPxiy51ZFZvSXZ3FzvDxd3mIy/s1600/IMG_0535.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDYLXZhFRP5td5oqzCIDD68T5gZO6rAUK5AQ-doJRfSQ4OzKbeRr2reEWuHkcRWwYUPNUMxIFYe_YP6QMiNncOCKGX6czCDSGgKBQ6gJ1J55m7yiI-MeZPxiy51ZFZvSXZ3FzvDxd3mIy/s400/IMG_0535.jpg" alt="" id="BLOGGER_PHOTO_ID_5640401748811968818" border="0" /></a><span style="color: rgb(51, 204, 255); font-style: italic;">Inside Old Spitalfields Market</span>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTJ-EPwDdtSjkAG8pVChB-yit64HBnbONRYGruCwVrz7NeoicLcjLubgFRdDzBLm9PGiqlJGQaL_MlNJJQdqlYxUIJgUauBv1QxIvI-h3H04q_2EcgxGNZss6VGcrDm3kytwgG64hT_ZV/s1600/kid.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTJ-EPwDdtSjkAG8pVChB-yit64HBnbONRYGruCwVrz7NeoicLcjLubgFRdDzBLm9PGiqlJGQaL_MlNJJQdqlYxUIJgUauBv1QxIvI-h3H04q_2EcgxGNZss6VGcrDm3kytwgG64hT_ZV/s400/kid.jpg" alt="" id="BLOGGER_PHOTO_ID_5640410916726604306" border="0" /></a><span style="color: rgb(51, 204, 255); font-style: italic;">Stumbled on students somewhere in Old Street, North London</span>
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<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgykL4FeBdI06TkSbz3cLaQ1ofCjoCXgxixjm4V0vcro8rquCnC8DrYUgeG83dm6cggiE1x0C7iu5GUUXfXNheR88B2VRH-ExVvGHcGW1r2wXXfMLZ0TBYTuf1Ts6n90Ppt-mBEFo5_cz/s1600/IMG_1050.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgykL4FeBdI06TkSbz3cLaQ1ofCjoCXgxixjm4V0vcro8rquCnC8DrYUgeG83dm6cggiE1x0C7iu5GUUXfXNheR88B2VRH-ExVvGHcGW1r2wXXfMLZ0TBYTuf1Ts6n90Ppt-mBEFo5_cz/s400/IMG_1050.jpg" alt="" id="BLOGGER_PHOTO_ID_5640401201406352850" border="0" /></a><span style="font-style: italic; color: rgb(51, 204, 255);">Old Tom - Named after Tom Tower and the name of the bell</span>
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<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8W43wO9vI-c7XFoe6WaiDT6PVh7BytCnMGeFost5O7Z_tlp2PwMeAEC273QZVI17m5Vo3BjMJ5PPsLRH3qJwj60NcGVKPTgxun34KEJUuFoZrzYx5l12wiPVE3-_n7haQ3ag05RoFEmvf/s1600/IMG_1004.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8W43wO9vI-c7XFoe6WaiDT6PVh7BytCnMGeFost5O7Z_tlp2PwMeAEC273QZVI17m5Vo3BjMJ5PPsLRH3qJwj60NcGVKPTgxun34KEJUuFoZrzYx5l12wiPVE3-_n7haQ3ag05RoFEmvf/s400/IMG_1004.jpg" alt="" id="BLOGGER_PHOTO_ID_5640401200154815794" border="0" /></a><span style="font-style: italic; color: rgb(51, 204, 255);">Inside Oxford University</span>
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<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDnsR9kbNZsOGH2efuHhESQqoCIGeICd9pDQiSYxrUQMqn8beTYg7MRoeRccGUH0zq-QGVTUnVLe_m4ciXvYYzd4dPL3shFWAtTRQeJTDBAYLcsup9Ttq5IcaX55wHU7Mq84_pxcQ5ASK/s1600/IMG_0981.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDnsR9kbNZsOGH2efuHhESQqoCIGeICd9pDQiSYxrUQMqn8beTYg7MRoeRccGUH0zq-QGVTUnVLe_m4ciXvYYzd4dPL3shFWAtTRQeJTDBAYLcsup9Ttq5IcaX55wHU7Mq84_pxcQ5ASK/s400/IMG_0981.jpg" alt="" id="BLOGGER_PHOTO_ID_5640401194397464498" border="0" /></a><span style="font-style: italic; color: rgb(51, 204, 255);">The inspiration of Harry Potter's scar on the forehead</span>
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<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Vu-yiV8WXOuC228m5bU3g6IRA8PoewMzTOnKZ4DT73_xAYPPRJmgsDg3pyEU3iD6nvt73I4-uWQYLPfaiXZbdYzKUYzcIBfV414JPcvj_Drc63r-tzFiW8mbnx0p56GDjAxXbYp_-DHH/s1600/IMG_2002.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Vu-yiV8WXOuC228m5bU3g6IRA8PoewMzTOnKZ4DT73_xAYPPRJmgsDg3pyEU3iD6nvt73I4-uWQYLPfaiXZbdYzKUYzcIBfV414JPcvj_Drc63r-tzFiW8mbnx0p56GDjAxXbYp_-DHH/s400/IMG_2002.jpg" alt="" id="BLOGGER_PHOTO_ID_5640401209402814226" border="0" /></a><span style="font-style: italic; color: rgb(51, 204, 255);">And the first thing I saw at China Town - London</span>
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<br /><div style="text-align: justify;">Some of the photos are one or two hour drive outside London. The Stonehenge, Windsor Castle and Oxford University are worth to visit just give yourself more time. Don't squeeze them in one day like what I did. You will miss a lot opportunities. It's like you are shuffling from one place to another just to get a photo. Savor the moment because there's so much beauty that your eyes shoyld see. Anyways, all the loverly people of London and the rest of the world-- I'm so sleepy now and I must hit the sack.
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<br />Goodnight LOVE!!! :-)
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<br />big hug,
<br />joanie xxx
<br />Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com7tag:blogger.com,1999:blog-777516736153464334.post-82055009640090083762011-08-07T22:29:00.012+08:002011-12-20T22:00:19.860+08:00Strawberry Fields Forever!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib__S-SC6iHsPrwms0XeTAOKDRW1r4tsxYmlHE_ondIIaqQsYLFurYQXz-U2UNIbAh1g1TWl9B65IdDBigyXPEm1WQXTtRPKodSLriK6pqN0cA-JQGiB_dFoOEP_A77r4Pj5hKApHt1us-/s1600/IMG_9797.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib__S-SC6iHsPrwms0XeTAOKDRW1r4tsxYmlHE_ondIIaqQsYLFurYQXz-U2UNIbAh1g1TWl9B65IdDBigyXPEm1WQXTtRPKodSLriK6pqN0cA-JQGiB_dFoOEP_A77r4Pj5hKApHt1us-/s400/IMG_9797.JPG" alt="" id="BLOGGER_PHOTO_ID_5638122797359621170" border="0" /></a><br /><div style="text-align: justify;">How is it going mates? My arvo is heaps busier compared to all Sundays I had :-)<br /><br />So today, I miss blogging and I realized it's friggin' August already. How time flies so fast when you're busy and when you are preoccupied about accomplishing a lot of things in a small amount of time. Yes I am a great crammer. I thought I am prepared for all the things I have planned way back January, thinking everything is just like peanuts. I hope so... I have one month to deal with those things anyway. So veering away from those in the meantime, I just have to put here one of my favorite quotes which I tweaked a bit to fit in my favorite fruit and for my post for this evening.<br /></div><span style="font-style: italic; color: rgb(204, 0, 0);font-size:130%;" ><br /></span><div style="text-align: center;"><span style="font-style: italic; color: rgb(204, 0, 0);font-size:130%;" ><span style="color: rgb(255, 0, 0);">" Life is like a basket of strawberries, you'll never know what you are getting until you taste it. Sometimes it's sour and sometimes sweet."</span></span><span style="font-size:180%;"><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82vEuziKkKFFh4GhVzEjgOq0q_wQkFIjPINzfvhI-m0PT_iEb-RbbSroWfyEM3YHe8SSm0j_zOkfVxPR9lhN6uDVYnI5xv-PJjKv1J2yqpuTsBEDg1pPgaOHyOv8d_wuHO-hWXyaASESX/s1600/IMG_9789.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82vEuziKkKFFh4GhVzEjgOq0q_wQkFIjPINzfvhI-m0PT_iEb-RbbSroWfyEM3YHe8SSm0j_zOkfVxPR9lhN6uDVYnI5xv-PJjKv1J2yqpuTsBEDg1pPgaOHyOv8d_wuHO-hWXyaASESX/s400/IMG_9789.JPG" alt="" id="BLOGGER_PHOTO_ID_5638122795559482322" border="0" /></a><br /><div style="text-align: justify;">Since today is a busy day for me, I have a lot of random things to share that I was very happy to be busy about. Like my UK and ITALY visa are still a work in progress given the tight schedule but I am claiming everything will fall into place in no time. Next to that was the arrival of my Dad and sister here in Saigon to bring home some of my stuff. They brought home two giant boxes and 3 luggages. Only one luggage belongs to my Dad and sister and the rest are few of my bags, shoes, clothes and kitchen stuff. I played the role of a city tour guide for a couple of days and what I like the most was our lunch buffet at Hotel Sofitel. So yesterday morning my Dad & sister left Saigon and as for me, back to normal phasing.<br /></div><br /><div style="text-align: justify;">Today, I miss The Artist Chef intimate dinner stint that I've been doing for more than two years in Manila. I only stopped when I left for Saigon on 2009. After that I had four special stints for special couples. All of those stints were done by requests. How I miss my sweet & thoughtful customers and the people who featured me. (from all mediums from TV, magazines and internet) There are still a lot of customers who write and book some reservation, I miss doing it and I realized how lucky those one hundred couples whom I spent time with and served sumptuous meals.<br /></div><br /><div style="text-align: justify;">And also today I met Lyra (a writer by passion/business consultant at COWAN Design) who interviewed me for a magazine article. As I share her my life I was reminded that I am off to another journey pursuing another dream by obeying the desires of my heart. They are all about ART & FOOD. Those two basic and essential ingredients of my life. Like strawberries, I hope I'll pick more sweet ones in the coming days to come. Meanwhile I want to share you a special recipe that I really really like. This time inspired by Nigella Lawson :p<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLcFmc5DBlB4qJrPoFJOZvnT_3ee3r4ngVaKZcjxvZTLIoVQ8guTF_BrEXo0iiZ9oHRtOsRE_XeFxa615EaPJyBcHZcJ-NmF3npwRYhok2ie8r6__wchhFlmOzwRe7NOXgK58CMQ7bQKy/s1600/IMG_9808.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLcFmc5DBlB4qJrPoFJOZvnT_3ee3r4ngVaKZcjxvZTLIoVQ8guTF_BrEXo0iiZ9oHRtOsRE_XeFxa615EaPJyBcHZcJ-NmF3npwRYhok2ie8r6__wchhFlmOzwRe7NOXgK58CMQ7bQKy/s400/IMG_9808.JPG" alt="" id="BLOGGER_PHOTO_ID_5638122243679980962" border="0" /></a><span style="color: rgb(51, 153, 153);font-size:130%;" ><br /><span style="color: rgb(51, 204, 255);">STRAWBERRY FRENCH TOAST DOUGHNUT</span></span><br /><br />Ingredients:<br /><br />• Fresh Strawberries<br />• Sliced Loaf Bread<br />• Eggs<br />• Milk<br />• Vanilla Syrup<br />• Icing Sugar<br />• Whip Cream<br />• Frying Oil<br />• Salt<br />• Butter (of course)<br /><br />Procedure:<br /><br /><div style="text-align: justify;">Beat eggs with milk and a pinch of salt. Add in some icing sugar and vanilla syrup and beat it again. Grab some sliced bread and soak it over the mixture. Heat pan with butter and mix with frying oil in medium temperature. Fry the soaked bread and flip until both sides are a bit golden brown. Get a blender or food processor and put some strawberries with icing sugar and pureed it together. Thinly slice few strawberries and place it on top of the bread. Pour or drizzle the pureed strawberries and top it with some whipping cream and serve. A must try this lip-smacking dish!<br /></div><br /><span style="color: rgb(51, 153, 153);font-size:130%;" >This post is for my Mom and Adrian's birthday...</span><br /><span style="color: rgb(51, 153, 153);font-size:180%;" ><span style="font-style: italic;" id="result_box" class="short_text" lang="it"><span class="hps"><br />Buon Compleanno</span></span><span style="font-style: italic;"> to both of you!</span></span><br /><br />big hug,<br />joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com6tag:blogger.com,1999:blog-777516736153464334.post-74080547524086170792011-07-25T15:42:00.001+08:002011-07-26T16:12:03.847+08:00French Moutarde Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMdM4TR3AOij2TkKZQeqe028vizsVx9V28AcN3fscxgbNTflFKLEyVA-jQpMr2sey0LUTPtxi4XIPXWcwjs4R1Imq8Yj0lWndbYAic9LGtesUENzODtHIJ3YX_i4zE33KVjg791PZeaRQ/s1600/IMG_6108.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMdM4TR3AOij2TkKZQeqe028vizsVx9V28AcN3fscxgbNTflFKLEyVA-jQpMr2sey0LUTPtxi4XIPXWcwjs4R1Imq8Yj0lWndbYAic9LGtesUENzODtHIJ3YX_i4zE33KVjg791PZeaRQ/s400/IMG_6108.jpg" alt="" id="BLOGGER_PHOTO_ID_5633563503481115650" border="0" /></a><br />G'Day mates :-)<br /><br /><div style="text-align: justify;">I just woke up today and told myself it's a beautiful day isn't it? I don't feel sleepy nor stressed. The past days I was really unwell. Coming from a tiring work in Bangkok and a tiring yet happy about the recent Sunday Off-the-Menu Buffet I did for Geisha Cafe. Little joys in life that I am embracing every time it happens.<br /></div><br /><div style="text-align: justify;">Today I double checked my cupboard and realized that I still have plenty of pastas, mustard and jams from France and Italy. Then my mini condiment jars are still filled with my spices. I still have a month and a few days to consume them before I head to Italy. I'm not going to replenish any of those goodies but I plan to do some cooking lesson with this little girl named Alex. She is the daughter of my neighbor Luis. She's such a cute smart little girl that is very enthusiastic about cooking. And our common denominator---we both LOVE Jamie Oliver! To my fascination with this kid, I shared her some of my precious liquorice and the Jamie Oliver button I got when I went to Jamie's Italian Liverpool, England. I wish I knew Jamie when I was her age :)<br /><br />And last realization today, I haven't posted this mustard chicken I did and it's inspired by the recipe from the 30-minute meals cook book of my beloved James Trevor Oliver! Now I am sharing this to everyone so you can also try how divine this chicken mustard recipe especially when I used this mustard from Paris. Have a try...<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMHajDJ-DbF8j0KrelDo3ATNQA3w1Uvb02zhGgx7GlXRni4O0jzlmRNSisIK55kGDoAyS9igC6S2rVMilSj5faQU9W3eb0BEv6T6IBqFsjbMQKj4UGd8M63Sb_6u-ZN-Ows2b7XlGSN_I/s1600/IMG_6100.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMHajDJ-DbF8j0KrelDo3ATNQA3w1Uvb02zhGgx7GlXRni4O0jzlmRNSisIK55kGDoAyS9igC6S2rVMilSj5faQU9W3eb0BEv6T6IBqFsjbMQKj4UGd8M63Sb_6u-ZN-Ows2b7XlGSN_I/s400/IMG_6100.jpg" alt="" id="BLOGGER_PHOTO_ID_5633563499748272786" border="0" /></a><span style="font-size:130%;"><br /><span style="color: rgb(51, 204, 255);">FRENCH MOUTARDE CHICKEN</span></span><br /><br />Ingredients:<br /><br />•<span class="ingredient"> Few sprigs of fresh rosemary<br />• Chicken breasts<br />• French Moutarde<br />• baby leeks or 1 large leek<br />• Cloves of garlic<br />• White wine<br />• Cream<br />• Olive Oil<br />• Butter (of course)<br /><br />Procedure:<br /><br /></span><div style="text-align: justify;">Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard over each breast, then season and put some butter into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total. Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan. Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine. Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of whole grain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra virgin olive oil and take straight to the table.<br /><br />Enjoy this with vegetables or potatoes...<br /><br />big hug,<br />joanie xxx<br /><br /></div>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com5tag:blogger.com,1999:blog-777516736153464334.post-78213111213280710252011-07-14T00:50:00.000+08:002011-07-15T01:51:05.835+08:00Radicchio & Okra Consomme<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjbK1MuYTZ10l8H6tlAbwCiH7PNQem2gr1dH9k5iMgvPHRxBW_z3gDm_15AfNlia4iKltWEx1KSO2i9k6dY7WDf0BXo57-hqyhcD0KuPb8mI-Vu8NgBGnHqOML3e9EeOK-1OKjo8f0BVV/s1600/IMG_7088.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjbK1MuYTZ10l8H6tlAbwCiH7PNQem2gr1dH9k5iMgvPHRxBW_z3gDm_15AfNlia4iKltWEx1KSO2i9k6dY7WDf0BXo57-hqyhcD0KuPb8mI-Vu8NgBGnHqOML3e9EeOK-1OKjo8f0BVV/s400/IMG_7088.jpg" alt="" id="BLOGGER_PHOTO_ID_5629252315794578610" border="0" /></a><br /><div style="text-align: justify;">It's been raining hard the past days here in Saigon and apparently it's my favorite weather. I would just love to stay in bed then cuddle my pillow and stay lazy as I watch the rain on my window pane. This weather is also the perfect time to make some soup for the hungry tummy. Since I am lessening my intake of carbs, I decided to make my favorite soup concoction on this rainy evening of Bastille day. I marry the slimy texture of okra with the purple radicchio and together I boiled it in beef broth. So the usual tactic, before eating-- I am excited to take photos of my food for my ever dearest blog. I fancied placing my autumn leaves from Paris as part of my food set up. I just remember the day I picked them as I walk around Château de Vincennes in Paris. I just miss France and I want to go back again to probably visit Versailles, Provence and Bordeaux. Soon.<br /><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6luVwu9jIMgHorC23KS9r5QXlmivrvghNe42HL2gkDYHeXgltzes8IZEs5wSbrao2y2oNS5G6LssDzotyMnHZ_E3MgyQ0BLdFKUgNh02njNeSj4NfWaP21JhcBss1TOUKO51g6rvTc4YD/s1600/IMG_7083.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6luVwu9jIMgHorC23KS9r5QXlmivrvghNe42HL2gkDYHeXgltzes8IZEs5wSbrao2y2oNS5G6LssDzotyMnHZ_E3MgyQ0BLdFKUgNh02njNeSj4NfWaP21JhcBss1TOUKO51g6rvTc4YD/s400/IMG_7083.jpg" alt="" id="BLOGGER_PHOTO_ID_5629252319111493778" border="0" /></a><br /><div style="text-align: justify;">So today, I am happy to have cooked again this consomme dish in commemoration for France independence which they usually call Bastille Day. I also love French dishes so as their taste palette. It's another cuisine that I am opening myself to immerse with in the future. Now, I am a bit sleepy mates and I am taking off another trip to Bangkok tomorrow morning. I hope I can get unfamiliar food trip this time and steal some moments to shop. I promise myself to go back to Bella Napoli.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUYRi9mtUEFSo8m81-u3WM9R4knFvIl_26yk8zqUnXUbbYhKBfLNbvPhto5so3xseS2vMpYw-Sdol7V1fdWq3UdnrzW98JwobmNRrlVpvKmTurutBFY5K_0MkIRUulYrr4XLLRe2kDSsR/s1600/IMG_7067.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUYRi9mtUEFSo8m81-u3WM9R4knFvIl_26yk8zqUnXUbbYhKBfLNbvPhto5so3xseS2vMpYw-Sdol7V1fdWq3UdnrzW98JwobmNRrlVpvKmTurutBFY5K_0MkIRUulYrr4XLLRe2kDSsR/s400/IMG_7067.jpg" alt="" id="BLOGGER_PHOTO_ID_5629252321981287602" border="0" /></a><span style="font-size:130%;"><br /><span style="color: rgb(51, 204, 255);">RADICCHIO & OKRA CONSOMME</span></span><br /><br />Ingredients:<br /><br />• Onions (minced)<br />• Radicchio (shredded)<br />• Okra (sliced)<br />• Beef Broth<br />• Salt & Pepper<br />• Thyme<br />• Olive Oil<br />• Butter (of course)<br /><br />Procedure:<br /><br /><div style="text-align: justify;">Heat pan in medium temperature with butter and drizzle with some olive oil. Add minced onions and saute until a bit of a golden brown. Add the the radicchio and okra then saute with the onions. Seasoned with salt, pepper & thyme. Add next the beef broth and simmer the mixture for 2-5 minutes and it's done. Serve in a bowl or cup. Bon Appetit!<br /></div><span style="color: rgb(51, 204, 255);font-size:130%;" ><br /><span style="font-style: italic;">Happy Bastille Day!!!</span></span><br /><br />big hug,<br />joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com5tag:blogger.com,1999:blog-777516736153464334.post-10653744770496117202011-06-28T14:44:00.004+08:002011-06-28T23:56:30.833+08:00Mongolian Scampi for Daddy!<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2drW_aCPOemGqu5CSiU8LD-PaJQ8WQHsdfo8accrhG7tQPyjYo_VGek_-g8wTTKM7TUGotQZqPVLbX2Wwov_8xtCpE-nEpy4kqXUPxrThrvjVu2de3HJVd3qIZFWedNOZMXsNIhAXi1u/s1600/IMG_6085.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2drW_aCPOemGqu5CSiU8LD-PaJQ8WQHsdfo8accrhG7tQPyjYo_VGek_-g8wTTKM7TUGotQZqPVLbX2Wwov_8xtCpE-nEpy4kqXUPxrThrvjVu2de3HJVd3qIZFWedNOZMXsNIhAXi1u/s400/IMG_6085.jpg" alt="" id="BLOGGER_PHOTO_ID_5623158118131179762" border="0" /></a><br /> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Hey there mates!<br /><br />It's been a while again since my last blog. I know it's my fault. Sigh. I've been really busy with a lot of things lately most specially with work and I feel a bit exhausted. I kept telling myself few weeks ago that I owe my blog a Father's day post. So I hope it's never too late to pay tribute and give my hats-off to all the good fathers all over the world.<br /><br />Every person on this planet has his or her own side of the coin. I take the side of my Dad and I consider myself as a Daddy's girl ever since I was a little girl. There are deeper reasons behind it and I cannot itemize everything here. But I have tons of little anecdotes why I always like to be with my father.<br /><br />When I was small he always take me to his office at the advertising agency he used to work with during his younger days. Then often bring us to movies and eat out on fancy restaurants or cool fast food place. He also bought us stationery and other stuff we need not just when we were small but also until we grew up. He always brings me to his work related activities before that's why my exposure to advertising world started at an early age. I may not be the ultimate creative person in my industry but in my heart I know that my creativity and being an artist is in my genes. And I owe my father for that.<br /><br />Now that I am a grown-up lady, I am still in advertising and I still keep my hobby as a painter. Those things that I am busy about on a regular basis, reminds me of my father often. He still helps me whenever I need him big and small help. And time tested everything that during my trying times he can still be there for me.<br /><br />I thank my Daddy for my existence in this world. I continue to dream a lot of things for myself and for my family as well. Sometimes things are just hard to achieve but I do believe a positive mind can bring me to the road where dreams can turn into real. I still have plenty of dreams that haven't been immortalized. One of them is buying my Dad a big billiard table. There is still a lifetime ahead to hopefully fulfill this. In the meantime, here's a hearty recipe for Daddy.<br /></span><span style="color: rgb(51, 204, 255);font-size:130%;" ><br />MONGOLIAN SCAMPI</span><span style="font-size:85%;"><br /><br />Ingredients:<br /><br />• Prawns<br />• Squid<br />• Shitake Mushrooms<br />• Red / Green Capsicums (sliced diagonally)<br />• Bean sprouts<br />• White Onions (sliced into rings)<br />• Garlic<br />• Paprika<br />• Salt / Pepper<br />• Olive Oil<br />• Butter (of course)<br /><br />Procedure:<br /><br />Peel the prawns and slice the squid into rings and set aside. Heat wok in medium heat then add butter and a bit of olive oil. Add garlic and onion and saute for 2 minutes. Add shitake mushrooms and stir-fry for about a minute. Then add prawns followed by squid and stir-fry again for a few minutes. Then quickly add the capsicums. Stir-fry again for 3o seconds then add paprika, salt and pepper. Then lastly add the beansprouts and stir-fry everything for about a minute or two. Then when it's cooked prepare a small bowl. It's good to eat this dish with your chopsticks and some Thai Jasmine rice.<br /><br />Hope you like my post Father's Day blog! :-)<br /><br />big hug,<br />joan xxx</span></p>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com4tag:blogger.com,1999:blog-777516736153464334.post-62175059181776924712011-06-11T15:43:00.016+08:002011-06-14T01:23:45.757+08:00Shitake Mushroom Bruschettas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfiNMKjB-cu3b55rY5P9Ym6RAAQkKQKgbDAMWzVVFXVyCZg_6PYliwiJkzVekAU88N2Vomb9zyn-qiRsBaJOiAj7I1d_0eMm8Tm6SwPQZrJrz49ouH1FXzOjLdSmV8lsSmNUuGLSHcrEG/s1600/IMG_9582.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfiNMKjB-cu3b55rY5P9Ym6RAAQkKQKgbDAMWzVVFXVyCZg_6PYliwiJkzVekAU88N2Vomb9zyn-qiRsBaJOiAj7I1d_0eMm8Tm6SwPQZrJrz49ouH1FXzOjLdSmV8lsSmNUuGLSHcrEG/s400/IMG_9582.JPG" alt="" id="BLOGGER_PHOTO_ID_5617652595670799314" border="0" /></a><br /><div style="text-align: justify;">The beautiful month of June has arrived and before I knew it, it's more than ten days had pass and I am just writing my first blog. Recently I had a photo shoot at Geisha (the cafe where I work during weekends) with my recipes on their menu. I did the food styling and the photography out of generosity. Today, I am posting this lovely and colorful Shitake Mushroom Bruschettas to represent how colorful life can be. It's just my way of musing things and giving meaning to the food I concoct.<br /></div><br /><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKLZ8hjc9molYIXT_LCVdr1_ecX5hrYGbaJ_OoXGflykqAw1WUHFY82oHpnp6-T99gyGEmDE3sggmYca92tfVsXtM-84uTHrlA0zM_AIZt1Q0Xc9xX5qv5tL69cV8wEpgtcDizbrSUf2r/s1600/IMG_9574.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKLZ8hjc9molYIXT_LCVdr1_ecX5hrYGbaJ_OoXGflykqAw1WUHFY82oHpnp6-T99gyGEmDE3sggmYca92tfVsXtM-84uTHrlA0zM_AIZt1Q0Xc9xX5qv5tL69cV8wEpgtcDizbrSUf2r/s400/IMG_9574.JPG" alt="" id="BLOGGER_PHOTO_ID_5616869666474544322" border="0" /></a><a href="http://www.jamieoliver.com/recipes/member-recipes/Shitake%20Mushroom%20Bruschettas/5597"><span style="color: rgb(51, 204, 255); font-style: italic;font-size:85%;" >For the recipe click here to see my recipe contribution at JamieOliver website</span></a><br /></div><br />Back home, June is considered as the wedding month decades ago. But through the years things have changed. Couples are detaching from the old school mindset of choosing to get married on the month of June. So to speak, December to February is now the popular choice because of the cold weather. April also climbs the chart because of the summer heat and the beach wedding theme. A lot of people are now breaking the traditional rules of the boring and repetitive ways of executing a wedding occasion. Every couple just wants to be different. And in the future I would assume I am not an exception.<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZk53BAfjcQVjZEQx4HsBMKscui2MHKa_xMulYgmW2lp__t0nGSjhspDb1BQnRixDSHMPzBI7P4zwqO2yP3owolo0SqZYkoW_MucSuxyp-bbyP3dkHByAFE8HwDjaRexcjtc4eJNc1blr/s1600/senter%252B%252B004-1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZk53BAfjcQVjZEQx4HsBMKscui2MHKa_xMulYgmW2lp__t0nGSjhspDb1BQnRixDSHMPzBI7P4zwqO2yP3owolo0SqZYkoW_MucSuxyp-bbyP3dkHByAFE8HwDjaRexcjtc4eJNc1blr/s400/senter%252B%252B004-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5617664462180052178" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUSxFduPG_5wUmDSr87vCwcne5qPmPOvUj1IiQ3qDXS2lMZUao4jMC4JtD3mGjSQAhzHM49f82nwXdN18nDv6_Q7iG2M-7Y7UnYl5eI5pSG7SuXHYz6JlS_qm6Lhm2P6tyVDYyGFQ3EjJ/s1600/senter++004.jpg"><br /></a><div style="text-align: justify;">Autumn. Probably my most favorite season of the year. I like the turning of leaves into tangerine and the falling from the branch of trees. And look how lovely the Autumn flowers are? Thanks to OnceWed for the photos here. It serves as my daily inspiration on how to see my matrimonial event as simple, exclusive yet colorful in an opaque or subdued tones.<br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">To every woman, wedding day is a fairytale but for me it's not. I don't even want anyone to witness how I exchange my I DO's except for the priest or who ever will conduct the ceremony and that's it. It's the solemnity and exclusivity that matters to me. Many people ask me why? Don't you want us to see you walk down the aisle? I don't know what to say. Maybe because half of my life I had this inferiority with the crowd. I hate to deal with so many people. Even with friends I am most likely happy to deal with just one constant companion. I always like intimate bonding than a group of crap.<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUmdxyVJ3f_EJ2fMmWAcaaerc5TYgVtczOqdMF4RbT6phtj_6nYdr_jLHzkFHEXMhUZ0fJK45abFA8i0GvGYoj4vAc_61X2ka8XWilNKMnZOIay3JEEBEudkuz78kRNRo2lqzNLFVgVsx/s1600/unique+wedding+dress+ideas3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUmdxyVJ3f_EJ2fMmWAcaaerc5TYgVtczOqdMF4RbT6phtj_6nYdr_jLHzkFHEXMhUZ0fJK45abFA8i0GvGYoj4vAc_61X2ka8XWilNKMnZOIay3JEEBEudkuz78kRNRo2lqzNLFVgVsx/s400/unique+wedding+dress+ideas3.jpg" alt="" id="BLOGGER_PHOTO_ID_5616868887857770498" border="0" /></a><br /><div style="text-align: justify;">This appetizer called bruschetta hails from Italy and it is my all-time favorite appetizer. Have you heard of Torino, Puglia, Positano, Siena, Verona, Amalfi coast, Cinque Terre and Fiesole? These are some off-beaten paths that I am currently eyeing to visit as I go to Italy this September for quite a long period of time. I am excited to bask under the Tuscan Sun and feel the breeze of the wind during Autumn. I would love to have the Italian cuddle once more. More to speak, I miss everything about Firenze. They say our fate is a fair share of what is destined for us which we are not in control of and half is something we have to put our actions. For me fate is like Newton's third law of motion. In every action there is an equal or opposite reaction. So I am taking a big leap and risk whatever my palm is holding right now to seize the moment where life and fate takes me. I always wanted to break my routine and as much as possible I risk eloping from the ordinary life. I believe life is colorful and I hold the responsibility to choose the color palette I want. Whatever is bound for me in Italy, I know my heart will be happy to discover whatever it is.<br /><br />In the meantime, I still love the world of advertising as I exert my creative juices on a daily basis. In a few days I am off to fly to Bangkok again for a photo shoot.<br /><br />big hug,<br />joanie xxx<br /></div>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com8tag:blogger.com,1999:blog-777516736153464334.post-79122672480388820222011-05-15T03:15:00.011+08:002011-05-18T00:54:34.686+08:00April 30. Happy Birthday Joanie!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk5tH4OHdJh7qed8bJHudZCDPjnLVGpzdxexDvPEJvTXDfRXs6WThBaH4CEgX7fM0lNmCuTiH7A0GcoeGX8Tsud2ZIfBTZHXyve9nEOQ-i3aGTG-89IZrcdOTs5v-yODgSGzAxEVgHY7x/s1600/pav.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk5tH4OHdJh7qed8bJHudZCDPjnLVGpzdxexDvPEJvTXDfRXs6WThBaH4CEgX7fM0lNmCuTiH7A0GcoeGX8Tsud2ZIfBTZHXyve9nEOQ-i3aGTG-89IZrcdOTs5v-yODgSGzAxEVgHY7x/s400/pav.jpg" alt="" id="BLOGGER_PHOTO_ID_5602200231023499026" border="0" /></a> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal"><br /></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Hello April 30!!!<br /><br />It's another birthday indeed. The year that was--came so quickly that I didn't realize I am a year older again. I can say that last year was the best year of my life. It has a lot of meaningful anecdotes, significant stories, priceless moments, dreams turned into reality and a breaking milestone.<br /><br />So as usual my birthday is the day of my life that I really yearn for a cake. I prepared myself to do my own cake with the fear that no one will give me one. So prior this day I've been struggling which cake to make. Whether an Australian Pavlova or the Italian Tiramisu. And guess what? I know you figured out the answer even before you read this. Pavlova made it! I was able to bake this meringue dessert from the people down under. It was a success despite the mishaps. I promise to do it again next time to perfect it, Baking it the first time is not as perfect as it supposed to be.<br /><br />So came the day of my birthday I just intended to cook little food plus my Pavlova and invited friends who are in town at that day because most people are out of town because of the 4-day weekend. I had 4 guests and they all brought me presents. I was really touched. Yeng Reyes brought in an additional cake, JP & Marge brought me a bouquet of flowers and Xie Hao never fails to give me something for my beauty regimen. After dinner, Xie Hao and I went to Park Hyatt for one round of drinks and what a surprise when a guy who is a traveling business man approached us. Xie was teasing me that he was smitten by my petite beauty that he kept on giving adorable compliments. He offered me and Xie free drinks. We had an interesting conversation with this generous and gentleman American. He would catch us again some other time when he is back in Saigon. Nice to meet a stranger who could possibly be a good friend. To conclude things, it was a quiet April 30 birthday.</span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><br /></span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh319ICdvb73UQut8RST8WOb9aN1q2UK8zyOaMf7nuD4_SvuqAAyfx1O4t823bLPBcoiA5vMG3uFfR9p8WUzGCoNwRLzga_CNtATMadRmg7disvB5z-w-5iZBbq6ARX2kArb25hyNezuJjC/s1600/joan.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh319ICdvb73UQut8RST8WOb9aN1q2UK8zyOaMf7nuD4_SvuqAAyfx1O4t823bLPBcoiA5vMG3uFfR9p8WUzGCoNwRLzga_CNtATMadRmg7disvB5z-w-5iZBbq6ARX2kArb25hyNezuJjC/s400/joan.jpg" alt="" id="BLOGGER_PHOTO_ID_5607336023384571506" border="0" /></a></span><span style="font-size:85%;"><br />A week later which was on the 7th of May, I selected a very few friends from office and Filipino friends whom I can share the celebration of my birthday. It was held at GEISHA, the cafe where I work as a weekend chef. I themed it as a royal birthday celebration and I asked my female guests to wear some hats to join the fever of the royal wedding. My good friend Mariano Agostini rendered his adorable trumpet performance; again it was a stunning performance! This guy never fails to amaze me with the music from his trumpet. I owe him a lot when he performed during my painting exhibition and now another debt for me. But I was happy to give him a little gift I brought from my Liverpool, England trip--the Beatles "Pennylane"collectible guitar pick. My Filipino friends also performed few songs with their guitars and my guests had to forgive me as I jam with the musicians. JP Albito rendered Beatles "You've got to hide your love away" and Paolo Garcia did "In my Life" aside from his Dave Matthew's songs. On the other hand I was surprised that my Aussie friend Adrian Ammendola really graced my birthday party despite knowing that he confirmed he's coming. Honestly I'm touched because he has been dormant for quite a long time and I have already concluded he has forgotten about me. What a neglectful friend he has been. But it's good to be in touch and to hangout with him lately. And I must admit that I enjoy every bits and pieces of his company and our bonding moments! Anyhow, what a birthday night about food, music and good friends I had on the 7th of May!<br /><br />So to recap everything, I am dearly happy that almost everyone remembered my birthday even the unexpected people still remembered to send me their greetings. And I also need to thank my Canadian friend Kyrke Gaudreau for the surprise greeting. He owes me a Skype-date again, wherever he is in Senegal! And lastly, there's one person I really have to thank BIG TIME ---Jurgens Masciulli! He never fails to remember me not just on my birthday but every possible way through his sweet emails and impromptu calls that warms my heart. I will see him very soon on September!<br /><br />Last year was really a very happy year in so many ways. Maybe you can read in my year-end post last January where I cited the reasons how beautiful the year was. It will be another year coming and I do believe that this is my prime. I haven't really found what I am exactly looking for. Things are coming my way but I have to choose which one is the right one. But for now, the only thing that I know is right---is my upcoming culinary study in Italy this September. I don't have plans in my life right now except for that. If I succeed or not, I know the experience I will have in Italy will enrich me as a passionate cook.<br /><br />Anyways, I still believe that whatever I am giggling about, if it's meant to be... a sign will just fall from the sky. In the meantime, whoever joins me with my journey it will be great if another pair of running shoes will go with my adventures in life.<br /></span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">This is it... THIS IS MY PRIME! :-)<br /><br />big hug,<br />joanie xxx</span></p><div style="text-align: justify;"> </div>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com9tag:blogger.com,1999:blog-777516736153464334.post-88699562932891800812011-04-18T16:54:00.005+08:002011-04-20T19:30:23.027+08:00Broccoli coated with Cream & Cheese<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsULKxW25TyKpGx0_AcQ3BzDZxeVPboLQbGCBnR-_XH0yYW2-vTIUK0rwP6f6656h8bTln_8iBlur0dUduxNYr72h0GR0z4jG7VvVLS2QBejkOXL1lKcF-StAxpkpRe6fDUhdUNNIqwPje/s1600/IMG_7296.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsULKxW25TyKpGx0_AcQ3BzDZxeVPboLQbGCBnR-_XH0yYW2-vTIUK0rwP6f6656h8bTln_8iBlur0dUduxNYr72h0GR0z4jG7VvVLS2QBejkOXL1lKcF-StAxpkpRe6fDUhdUNNIqwPje/s400/IMG_7296.jpg" alt="" id="BLOGGER_PHOTO_ID_5596844605394828914" border="0" /></a><br />Hello April :-) You are my favorite month of the year. I wanted to say Hi to you on your first day in 2011 but I realized the month is past half already. I was tremendously exhausted and busy with work the past weeks. Flying back and forth to Bangkok and Ho Chi Minh then to Manila for a TV Commercial and a print shoot is such a tiring thing to do when you only have limited time. Despite that I still managed to steal a few moments of free time to do a little shopping, site seeing and eating of course! But aside from that, the fun part about my job is meeting new talents (model) it's been a while since I had my way of doing photoshoot Manila style. Finally I had it again. The prize... I was able to mingle and have photos with my talents. One is an Italian model and the other is a Filipino born in LA. It was nice knowing Gio Salvador and Paolo Valera.<br /><br />For the other story of my Bangkok trip, I was able to do a short trip to the old city of Thailand which is Ayuttaya, a two hour ride by bus and maybe less than an hour by taxi or van. I took the bus and it's such a waste of time. But riding taxi was never my option because it quite expensive. I didn't appreciate the place that much because I have already seen Angkor Wat which really amazed me when I saw it last year. Anyway, it's a good thing that I was able to see the place and will never return again. On the other hand, I also have a little free time in my country to show my colleague a little portion of the city where I grew up--Manila!<br /><br />Being in Manila as a tour guide and a tourist as well is quite a nice feeling actually. I get to appreciate my country and I was able to share some of our cultures and heritage. I brought my colleague to the university where I graduated Fine Arts. It has the feel of Europe and it's the oldest and the only royal and pontifical university in Asia. I'm not sure about the world. Then we had a quick tour at the wall city which is Intramuros and Fort Santiago. Then finally we headed at Barbaras in Casa Manila for lunch.My colleague was serenade by Filipino guitarists and singers!<br /><br />My conclusion, I had too much food from Bangkok and Manila trip which really made me gain a few pounds. So I'm back to my regular phasing in Ho Chi Minh and currently doing some diet. So my post here says it all. My favorite Broccoli with cream & cheese!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2Wjz7fZ3tmnS6gRVGd8pamfSnltByZk_M6dahMZWtK5ZK7HkdF3wlFgBWEJPuOVR0C2pTu631wlmmBd8e-ymvwV1O7hCMDgArCGqVYhe2pUq_LNVs8TSlquiY4lCF0UF1BQ3A0u1sVQQ/s1600/IMG_7298.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2Wjz7fZ3tmnS6gRVGd8pamfSnltByZk_M6dahMZWtK5ZK7HkdF3wlFgBWEJPuOVR0C2pTu631wlmmBd8e-ymvwV1O7hCMDgArCGqVYhe2pUq_LNVs8TSlquiY4lCF0UF1BQ3A0u1sVQQ/s400/IMG_7298.jpg" alt="" id="BLOGGER_PHOTO_ID_5596844598484598642" border="0" /></a><span style="font-size:130%;"><br /><span style="color: rgb(51, 204, 255);">BROCCOLI COATED WITH CREAM & CHEESE</span></span><br /><br />Ingredients:<br /><br />• Broccoli<br />• Grated Mozzarella Cheese<br />• Heavy Cream<br />• Vinegar<br />• Garlic<br />• Salt and Pepper<br />• Butter<br /><br />Procedure:<br /><br /><div style="text-align: justify;">One of the simplest comfort food I had these days. To begin, just boil water with vinegar and salt then add broccoli. Let it boil from 2-3 minutes. Be careful losing the brilliant color green broccoli has. Drain when ready and put it on a plate. Ready a small pan then put in medium heat. Add butter and finely chopped garlic. Add cream then followed by cheese. Let the cheese melts and season it with pepper. Put salt if necessary. Serve and eat!<br /></div><br />Happy mid-week mates! :D<br /><br />big hug,<br />joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com7tag:blogger.com,1999:blog-777516736153464334.post-28017850079601770612011-03-15T13:07:00.009+08:002011-03-17T01:45:55.486+08:00Apples in Shiraz & Cinnamon Doughnuts<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmwm28vCcMlDv0ihHUL4_RiXmx4rK8rb6PRu2-cgD45zLHL36-ak85D6s6sUQ3CPjiY7bHcvqM03DN4PEsPkyRWJ7hdUU1vvCop6tVKYxm2u6-m6YZp3IltK0KNBrAXFo2SoILZfhV6P2/s1600/IMG_7266.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmwm28vCcMlDv0ihHUL4_RiXmx4rK8rb6PRu2-cgD45zLHL36-ak85D6s6sUQ3CPjiY7bHcvqM03DN4PEsPkyRWJ7hdUU1vvCop6tVKYxm2u6-m6YZp3IltK0KNBrAXFo2SoILZfhV6P2/s400/IMG_7266.jpg" alt="" id="BLOGGER_PHOTO_ID_5584170842901338082" border="0" /></a><br />An apple a day keeps the doctor away! True to that saying, I have made a lot of desserts made of apples---aside from the fact that I am eating them fresh most of the time. I love desserts and I think I was inspired to interpret apples in the form of doughnuts by a fellow blogger Ellie. This is actually my second doughnut attempt and I think I am pretty much alright. The first one was when I did the French Toast Doughnut of Nigella. That doughnut is sinfully good even though it's not the traditional round one but instead a typical French toast bread.<br /><br />After Women's day celebration, days swiftly passed by and I couldn't notice whether it's weekend or weekdays already. I spend my time at work as an art-based creative during Mondays thru Fridays and as a chef in a small cafe on Saturdays and Sundays. I sometimes feel tired but most of the time I am happy with what I do so I hardly complain. The rewarding part of being busy rather than being idle is... the inner joy that comes from within. There will be a lot of upcoming events in Geisha Cafe where customers reserved the place for a celebration function. I am excited about it. Can't wait to train my cooks in the kitchen to get ready of this big task ahead. In the meantime, let me share this simple yet oozing dessert of mine.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBz7k4ELx-hwE6-AjyLNFzqEj9e_T9TufzSiqfHDYtDNUTWK2mqWDe7cTOmbEtgLtxbJ9Lw3odbEX66uNx0TDb_Wm9HoMDbBZfHTkejCyKKks5VRDZ4tSeC2ITDKuIlTfvO2Fn7nVmYMK/s1600/IMG_7274.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBz7k4ELx-hwE6-AjyLNFzqEj9e_T9TufzSiqfHDYtDNUTWK2mqWDe7cTOmbEtgLtxbJ9Lw3odbEX66uNx0TDb_Wm9HoMDbBZfHTkejCyKKks5VRDZ4tSeC2ITDKuIlTfvO2Fn7nVmYMK/s400/IMG_7274.jpg" alt="" id="BLOGGER_PHOTO_ID_5584170833862223714" border="0" /></a><br /><span style="color: rgb(51, 204, 255);">APPLES IN SHIRAZ & CINNAMON DOUGHNUTS</span><br /><br />Ingredients:<br /><br />• Large apples (peeled/seeded/cut like the doughnuts)<br />• Shiraz wine<br />• Vanilla extract<br />• Cinnamon powder<br />• Brown sugar<br />• Flour<br />• Eggs<br />• Milk<br />• Baking powder (tiny portion)<br />• Confectionery Sugar<br />• Caster Sugar<br />• Oil (for frying)<br />• Butter (of course)<br /><br />Procedure:<br /><br /><div style="text-align: justify;">Heat pan with butter and fry the doughnut shape apples then add sugar and wine. Let the sugar melts and liquify then add vanilla extract and cinnamon. Simmer the mixture until the liquid thickens and evaporates. Wait for a few more minutes until the apples soften. Let it cool and set aside. Prepare a mixing bowl. Then add flour, eggs & milk then beat them all together. Add few cubes of butter, caster sugar and tiny portion of baking powder. Mix very well like a thick batter mixture. Then prepare a large Teflon pan fill it with oil. Let it heat then ready the cooked apples and batter mixture. Dip one apple at a time in to the batter mixture then fry. When finish frying let it cool on paper tissue to reduce oil. Then serve it on a plate and dash it with some confectionery sugar.<br /></div><br />Looking forward doing Tiramisu or Pavlova next time...<br />Ciao mates!<br /><br />big hug,<br />joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com6tag:blogger.com,1999:blog-777516736153464334.post-23147758603978021752011-03-08T14:43:00.011+08:002011-03-11T12:40:35.972+08:00Egg Soup with Broccoli & Kani<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIEXfc-6tEHurVaZ6OIiQLLCHlZ3-Qu40PumN4RtFTVdlJcGtsQgshaMOLQlBN1BHk5Sd6jV27WWi7t2hVYWQobnQcVw0bwHUpoG0peCagHf7KQz_M7xgdKH_WkR9kOeR8Jxzv5E-jFK8/s1600/IMG_6238.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIEXfc-6tEHurVaZ6OIiQLLCHlZ3-Qu40PumN4RtFTVdlJcGtsQgshaMOLQlBN1BHk5Sd6jV27WWi7t2hVYWQobnQcVw0bwHUpoG0peCagHf7KQz_M7xgdKH_WkR9kOeR8Jxzv5E-jFK8/s400/IMG_6238.jpg" alt="" id="BLOGGER_PHOTO_ID_5581598618475832482" border="0" /></a><br /><div style="text-align: justify;">What do I have for today? It's my second year celebrating women's day here in Vietnam, which I don't usually celebrate back home. Today all the ladies in the office had a free lunch at my favorite Cafe called KITA. Our managing director paid for our pretty pricey and generous meal. Then at night I had dinner at Geisha with bunch of close girl friends. I don't know exactly the origin how our world initiate the celebration of women's day but regardless of history, it's worth celebrating! </div><div style="text-align: justify;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtP09IK-0833M8Kz8Jy8DLjaJfOEa1GaYoC9jgymtNpDNBMbVc4ix-ZEpmibteGy_rSpncPANLn3YG-g0OEjiT_JMqjFjyvDig7ldz_FXRI1Ha13zupuGPORKwXi-cqCGYbEN3-tCP5xE_/s1600/IMG_6243.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtP09IK-0833M8Kz8Jy8DLjaJfOEa1GaYoC9jgymtNpDNBMbVc4ix-ZEpmibteGy_rSpncPANLn3YG-g0OEjiT_JMqjFjyvDig7ldz_FXRI1Ha13zupuGPORKwXi-cqCGYbEN3-tCP5xE_/s400/IMG_6243.jpg" alt="" id="BLOGGER_PHOTO_ID_5581598625799146402" border="0" /></a><br />The world is evolving and changing very fast along with our women today. More and more female creatures turn to be a successful monster or giant Godzilla in the modern universe. They learned to be tougher and better than most men as they rise from the ranks of corporate ladder, politics, arts, entertainment and business. Women are dominating more male territories so the male species are slowly threatened by the rapid growth of female dominance. I would like to cite myself as an example as a strong and empowered woman. My desire and dreams are driven by my ambition and ability to make things happen according to my own design and not dictated by trends or influence of peers. I am decisive and passionate that's why most men are often intimidated to me. I guess they shouldn't. You know why? At the end of the day the difference between men and women is-- we are softer hearted. I couldn't agree less to that. There's more to learn about women and they are limitless to be discussed in one post. So to wrap this post up, I'd like to leave you guys a light soup recipe that most women would definitely like.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkr-_AeS4vIaGsCFCNwWXwpUreHIxgQLetcqgzYcbzdGZzKMifCiADnxuxmgUuYrvKbeVGCcNNVUHGeod5J89UD4uYyJ-ffTAGF2ByiA7e7XXe9CsDW2IfZtEuWlR3tpkVaYumAW6cKT4R/s1600/IMG_6241.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkr-_AeS4vIaGsCFCNwWXwpUreHIxgQLetcqgzYcbzdGZzKMifCiADnxuxmgUuYrvKbeVGCcNNVUHGeod5J89UD4uYyJ-ffTAGF2ByiA7e7XXe9CsDW2IfZtEuWlR3tpkVaYumAW6cKT4R/s400/IMG_6241.jpg" alt="" id="BLOGGER_PHOTO_ID_5581598622183898050" border="0" /></a><br /></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(51, 204, 255);"><span class="Apple-style-span" style="font-size:large;">EGG SOUP WITH BROCCOLI & KANI</span></span></div></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">Ingredients</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">• Eggs</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">• Chicken Stock</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">• Kani strands</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">• Broccoli</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">• Milk</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">• Cornstarch</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">• Onions</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">• Salt & Pepper</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 255);font-size:100%;" ><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span">• Butter (of course)<br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Procedure:</span></div><div><span style="font-size:100%;"><br /></span></div><div><span style="font-size:100%;">Heat pan with butter in medium temperature then saute onions. Add kani strands then add salt and pepper. Beat the eggs and set aside. Add the chicken stock to the sauteed onions and kani. Bring to boil then add milk and egg. Dissolve little amount of cornstarch with water then add to the mixture. Lastly add broccoli then boil it again then put off the heat and serve it with any bread. Mine I served it with Pandan sliced loaf bread.</span></div><div><span style="font-size:180%;"><br /></span></div><div><span style="font-size:180%;"><i><span class="Apple-style-span" style="color: rgb(51, 204, 255);"><span class="Apple-style-span">Happy Women's Day! :-)</span></span></i></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 0);"><i><span class="Apple-style-span" style="font-size:x-large;"><br /></span></i></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 0);font-size:100%;" ><i><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal;"><span class="Apple-style-span">big hug,</span></span></i></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 0);font-size:100%;" ><i><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal;"><span class="Apple-style-span">joanie xxx</span></span></i></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 0);"><i><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></i></span></div>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com11tag:blogger.com,1999:blog-777516736153464334.post-27767942239197580702011-02-25T13:06:00.008+08:002011-02-25T17:19:14.133+08:00Cherry Tomatoes in Chicken Curry<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1sxpHM-4OKc6l8AwPCHvXNZshJrB_InOexhi9JUe5VXQ-TRNm3U1LK4ryth40rb668nUdW1dvOZNm1QF6Fzi58u7CZ2pQ0eh0q7eEwi4h7QjUdG9azrIkK2kHxj5Bx1PSRoe1wVs-uSBx/s1600/IMG_5906.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1sxpHM-4OKc6l8AwPCHvXNZshJrB_InOexhi9JUe5VXQ-TRNm3U1LK4ryth40rb668nUdW1dvOZNm1QF6Fzi58u7CZ2pQ0eh0q7eEwi4h7QjUdG9azrIkK2kHxj5Bx1PSRoe1wVs-uSBx/s400/IMG_5906.jpg" alt="" id="BLOGGER_PHOTO_ID_5577489284127125218" border="0" /></a><br />I haven't cooked chicken curry for a while. Just today I remember my friend Danny Mc Cubbin (JamieOliver.com editor) because of the chicken curry he prepared the time I was visiting his office in London. I made a chicken curry last night and I added cherry tomatoes for the little sweet and sour kick. I think this one will do justice to a curry recipe as compared to my previous post, which I deleted. The reason why I deleted it? It's because the photography was really bad. Now with my new DSLR I can do more decent food photos.<br /><br />A lot of things are happening lately in my life. Aside from my regular job as an art director from Mondays thru Fridays, now I also work as Chef during the weekend in a small cafe called GEISHA. I am also progressing with regards to my future culinary course in Italy. I found my school already and now I'm just doing some house hunting in Firenze and some restaurant internship. Then later on I have to apply for my student's visa in Italy. I will probably get another UK visa so I can visit the JamieOliver online team and some friends I gained in London and Liverpool. Since I will be there on that other side of the planet around yuletide season, I hope my student's visa will be the same as Schengen so I can travel around Europe aside from Italy. I am excited to see snow... I have travelled a lot already but I haven't seen one in my life :)<br /><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnK7RtpgttqeQnMGVvMurps4u0t-b4eoZTf81ldd84a7o2H4Dzc19lZBokz-HsXdEmB1tvNBI2RLMRf0yUJI_l5VmqqJr-90z9oRTeadTtqeaaCE01s9FD1PYOmOHLS4-Y9dJ5lgLU-cSQ/s1600/IMG_5911.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnK7RtpgttqeQnMGVvMurps4u0t-b4eoZTf81ldd84a7o2H4Dzc19lZBokz-HsXdEmB1tvNBI2RLMRf0yUJI_l5VmqqJr-90z9oRTeadTtqeaaCE01s9FD1PYOmOHLS4-Y9dJ5lgLU-cSQ/s400/IMG_5911.jpg" alt="" id="BLOGGER_PHOTO_ID_5577489277811154130" border="0" /></a><br /><span style="color: rgb(51, 204, 255);font-size:130%;" >CHERRY TOMATOES IN CHICKEN CURRY</span><br /><br />Ingredients:<br /><br />• Chicken Breast Fillet<br />• Curry Paste/Powder<br />• Turmeric<br />• Cumin<br />• Paprika<br />• Salt / Pepper<br />• Sugar<br />• Cherry Tomatoes<br />• Coriander<br />• Sweet Basil Leaves<br />• Onions and Garlic (Minced)<br />• Ginger (Grated)<br />• Coconut Milk<br />• Olive Oil<br />• Butter (of course)<br /><br />Procedure:<br /><br /><div style="text-align: justify;">Heat pan in medium temperature then add butter and olive oil. Put garlic, onions and ginger then saute all together. Add chicken and fry it until it gets a little brown. Add curry paste or powder along with other spices. Stir-fry the chicken with cherry tomatoes then add salt, pepper and sugar. Add coconut milk with little water. Simmer for 8-10 minutes. Add coriander and basil leaves and simmer for another minutes until the sauce evaporate and thicken. Turn off the heat and serve over Thai Jasmine rice then top it with yoghurt.<br /></div><br />Hope all of my mates will like this one...<br /><br />big hug,<br />joanie xxxJoaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com13tag:blogger.com,1999:blog-777516736153464334.post-19648111302013053102011-02-14T19:01:00.023+08:002011-02-25T15:21:08.624+08:00Ti Voglio Bene - Strawberry Panacotta<style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7Icyc6GwVPGBlsFtQzrD8mM7nduf7J5s_IKwoBmWpCZ32_nk78Zp2yCkCAsZxrHaqvnO9NdqDe9lPE1uMzacluDd-V3tJ243eO952b_5BGKkQbinYP3MckJ6h4TLI4ncKRmecbg9ibOs/s1600/IMG_7280.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7Icyc6GwVPGBlsFtQzrD8mM7nduf7J5s_IKwoBmWpCZ32_nk78Zp2yCkCAsZxrHaqvnO9NdqDe9lPE1uMzacluDd-V3tJ243eO952b_5BGKkQbinYP3MckJ6h4TLI4ncKRmecbg9ibOs/s400/IMG_7280.jpg" alt="" id="BLOGGER_PHOTO_ID_5573499486492738530" border="0" /></a><br /><div><div style="text-align: justify;"> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">They say when it comes to love, there's no distance nor language is a daunting barrier. But people have to work extra harder to make that phrase possible. Some people want to be with the person they love or like on Valentine's Day but their enemies (which are time and money) always defeat them. It's hard to battle when these two things are your opponents especially when the person you long to see is on the other side of the planet. On the other hand, some people want to express how they extremely feel about the person they love or like but words are inadequate to elaborate their emotions when they struggle and juggle for the right words just to say it. It’s hard again to battle with language barrier but at the end of the day once the essence is captured in the broken English---it will be good enough to melt your heart.</span></p><div face="georgia" style="text-align: justify;"> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Through the years Valentine’s Day for me is slowly becoming an obsolete thing. I am often affected by the behavior of society. I’ve seen a lot of married couples that both practice infidelity. I do understand that the human needs are endless. Human beings never stop wanting to be taken cared of, to be appreciated, to experience new things or new person and the list goes on. So sometimes I don’t see the point of marriage. But at the end of my own tunnel the famous movie characters like Jonathan Trager, Declan and fictional person John Green with his famous quote, I think still do exist. It’s hard to find them nowadays but you just have to keep looking. Whether I meet someone like them along my journey or not, things will be fine. I may get disillusioned about the concept of marriage but never on falling in love.</span></p> <p style="font-family: georgia;"></p><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dYaoQl6jD8bcRZvqzyjwhzs-HEjZeO8C60v9eZYfH9mOze34ieMmbOtJzyIfjUepaItPsF0n8AMBZBX0QuhGX_RvYJ3Ojj1Ohe23RDxYszu-iv2LPqBg7fl03Z5iumzcqlTeeKolojsL/s1600/IMG_7283.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dYaoQl6jD8bcRZvqzyjwhzs-HEjZeO8C60v9eZYfH9mOze34ieMmbOtJzyIfjUepaItPsF0n8AMBZBX0QuhGX_RvYJ3Ojj1Ohe23RDxYszu-iv2LPqBg7fl03Z5iumzcqlTeeKolojsL/s400/IMG_7283.jpg" alt="" id="BLOGGER_PHOTO_ID_5573499482029993858" border="0" /></a><br /><div style="text-align: left; font-family: georgia;"> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </div><p style="color: rgb(0, 0, 0); text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Here’s a heart-warming recipe I derived from a famous Italian dessert Panacotta. My version of cooking cream and jelly together. Something I did for Valentine’s Day even though I was in the verge of sleeping last night. </span></p> <p style="font-family: georgia;"></p><p style="color: rgb(51, 204, 255);font-family:georgia;" class="MsoNormal"><span style="font-size:100%;">DRUNKEN STRAWBERRY PANACOTTA</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">Ingredients:</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;"><br /></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;"> </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">• 2 Cups heavy whipping cream </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">• 3 tbsp. Vanilla Syrup </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">• 2 Ounces granulated sugar </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">• 1 Envelope Knox or other brand unflavored gelatin </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">• ¼ Cup cold water</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">• Bunch of Strawerries</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">• Shiraz Wine</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">• Brown Sugar</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">• Butter (of course)</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;"><br /></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;"> </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:85%;">Procedure:</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:100%;"><br /></span></p> <div style="text-align: justify; font-family: georgia;"><span style=";font-family:georgia;font-size:100%;" >Dissolve gelatin in water. Pour the whipping cream into a saucepan. Take 1 vanilla bean, cut it open, and scrape it out into the saucepan. Then add the whole bean. <span style=""> </span>Add sugar and mix. Heat the mixture over moderate heat (do not oil) and simmer for 15 minutes. Remove pan from the heat and remove vanilla bean with tongs and discard. Stir the mixture consistently while gradually dissolving the gelatin/water into the </span> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style><span style=";font-family:georgia;font-size:100%;" >hot whipping cream. Pour the mixture into pudding cups that have been rinsed out with cold water to chill. Put cups in the fridge for 3 - 4 hours until set.</span><span style="font-size:100%;"><span style="font-family:georgia;"> Ready your pan with butter and sauté strawberries. Set aside then melt sugar with red wine. Allow it to simmer until it thickens. Add the sautéed strawberries. When ready to serve, turn the panacotta upside down onto serving plates and place topping over each one.</span><br /></span></div><div style="text-align: justify; font-family: georgia;"> </div><p class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;font-family:georgia;"><span style="font-size:100%;"> </span></p><div style="text-align: justify; font-family: georgia;"> </div><p class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;font-family:georgia;"><br /><span style=""></span></p><div style="text-align: justify; font-family: georgia;"> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </div><p class="MsoNormal" style="margin: 0.1pt 0in; font-family: georgia;"></p><p class="MsoNormal" style="font-family:georgia;"><span style="color: rgb(51, 204, 255); font-style: italic;font-size:180%;" >Buon San Valentino!</span><br /></p> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style=""> <span style="font-size:100%;">big hug,</span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:georgia;"><span style="font-size:100%;">joanie <span style=""> </span>xxx </span></p> <p></p> </div>Joaniehttp://www.blogger.com/profile/16012686895216389173noreply@blogger.com5