I’ve been having so much fun these past weeks cooking for my family. It sucks that I’m leaving again soon, because I realized I’ve really missed eating at home.
2019 has been a special year for me, because it’s my first full year of cooking all on my own. As we enter 2020, I’ve reflected on my cooking progress so far.
My parents and I enjoyed a week of entirely home cooked meals. Being back home is great. Having a whole kitchen to myself when I cook is the best feeling ever!
Just like that, another school term has come and gone. Now that it’s winter break, I have time to test new recipes, including a cucumber yeasted bread and some Ovaltine cookies.
My definition of living my best life is going to Toronto to spend $35 on artisan cheese. This time I bought six varieties: Wasabi Gouda, Irish Guinness Cheddar, Pumpkinseed Boer’n Trots, Chili Sambala Gouda, Mizotte, and Majorero.
Off to Toronto this weekend to celebrate our anniversary! Other than that, here are some fast easy meal ideas for finals season. Good luck on exams, everyone!
One of my earliest childhood baking memories is of Pillsbury slice-and-bake cookies, so this year I made a vegan version of this classic holiday treat. These taste even more buttery than the packaged cookies, and better yet you can customize them with your own flavours and colours!
Homemade Egg McMuffins incoming! This breakfast sandwich recipe is great for meal prep because you can make lots at once, and they can be frozen with no issues.
Welcome to the fourth week of my GBBO Bake Along challenge! I was not very excited about this episode’s theme, dairy, nor the technical itself, the Maids of Honour pastry. Besides having the most British name ever for a dessert, Prue’s version combines lemon curd and cheese, which doesn’t sound like something I’d enjoy. Also, […]
So happy! I managed to stick to roughly 1500 cal every day for this diary, all the while eating yummy food. Hope you had as productive of a week as I did!