Hae Mee
Labels: asian food, she cooks, soups
Thursday, May 21, 2009
No long worded entries today. Just two photos of Hae Mee (Prawn Noodle Soup) I whipped up on Monday this week.
We are coming close to the end of our sentence stay here in Beijing and I wanted to clear out the freezer by cooking whatever could be used. I found a big bag of prawns, defrosted the whole lot and together with some pork ribs, made the stock for Hae Mee.
No one would touch the stuff (someone didn't feel like soupy noodles while the other declared it stank) so I ate it all by my lonesome for two straight days, both lunch and dinner. 
Can't see Hae Mee for three months now.
The Dutchess of Cookalot whipped this up at 10:21 pm
Of Friendship And Laksa
Labels: asian food, home life, one dish meals
Tuesday, May 12, 2009
Our Laksa dinner tasted extra delish last night. Oh yes it did. And all because of friendship.
Hear me out, I'm going somewhere with this.
On board our flight back to Beijing from Singapore, Hubs lamented how he never got to partake of his favourite bowl of Laksa. Ten days of frenzied sightseeing, shopping and eating and somehow, the humble gravy noodle dish slipped past our taste buds. For shame!
I casually mentioned this to The Girlfriend on one of our morning conversations and promptly forgot all about it. But did she forget? No m'am. She went and sent me a Prima Taste Laksa Spice pack the very next day as a surprise. This made me fuzzy all over when I received it last week.
We couldn't wait any longer so I made Laksa yesterday evening. As luck would have it, I even managed to buy all the ingredients needed so it really was meant to be. You know how it is. Your heart is set on a certain dish but when you do the shopping, the store is out of this, that or the other. Utter frustration, you can imagine.
Anyways.
Hubs tucked into his bowl heartily (so nice to see your other half enjoy your cooking) and got his Laksa fix. I attacked mine too and while chewing on a piece of taupok not unlike a cow chewing its cud, couldn't help but think what a wonderful soul The Girlfriend was. She truly is a dear friend.
The Dutchess of Cookalot whipped this up at 8:13 pm
Korean Barbecue
Labels: asian food, Beijing, eating out
Monday, March 09, 2009
Ai Jiang Shan is our go-to place for Korean barbecues. The restaurant is in a stand alone two storey building. The decor and ambience is lush, sedate with lashings of zen thrown in. There is a little stream running through the main dining hall complete with bridges et al. The bridges serve a practical purpose. You really do need it to get to the other side. At the hall way towards the entrance, a quartet plays traditional Chinese/Korean music. For bigger parties, there are the private dining rooms which run down the middle of the restaurant. For absolute peace and privacy, going upstairs would be your best bet. We did once, but it was a tad too quiet for us. It was not unlike eating in a mausoleum. To complete the aesthetics, staff are all dressed in traditional clothing which change with the season.
Then there's the food. I'm not a professional critic nor imagine myself to be one but I know what I like. And this I like very much. Here are pictures from our last meal there and I think they speak for themselves:
Edited on 16 March:
This is Ai Jiang Shan's official website. It's all in Chinese though but even if you can't read the words, the photos are still drool worthy.
The Dutchess of Cookalot whipped this up at 8:53 pm
Saturday Golf And Dim Sum Lunch
Labels: asian food, Beijing, eating out, home life
Monday, March 02, 2009
Of late, our Saturday afternoons have been taken up by golf lessons. By 'our', I collectively mean all three of us. Sonny-boy gets his own golf teacher and goes off for his private lesson while Hubs and I share another instructor. All this is conducted indoors at Central Golf Beijing. When Sonny-boy heard we would be taught by professional golfers from the PGA, his face lit up and asked if Tiger Woods would be one of them.
Uh huh.
Hubs does not need the lessons as much as he needs some brushing up tips. I'm the one who's the (severe) work in progress. I am told my grip and posture is good, but there is much to be desired in my swing. Truth be told, I'm not too passionate about golf in the first place but Hubs is and this is something we can do as a couple or family. I think he appreciates me making the effort since I'm none too sporty. Why would I want to hit a ball, chase after it, hit it again till it lands in some hole? All this in the scorching sun too! But like I said, if learning to play will increase our couple time, then I'm all for it. The other saving grace I suppose is the cute clothing and accessories I may need to get when I start to play properly on the green.
Sonny-boy on the other hand, has taken to it like fish to water. Sure he has to work on his technique and swing but the feel is there. It is with both pride and embarrassment I say he hits the balls better than me. It's a good thing too because on a whim last year, Hubs bought a complete set of kids' clubs for him. Now Sonny-boy is able to use them as the manufacturer intended and not let it sit in a corner and collect dust.
*****
Last Saturday, after said golf lesson, we went off in search of some lunch. We decided to stay around the massive shopping mall the school was situated in and eventually found ourselves outside a Shanghainese restaurant. It looked rather posh and inviting so we all trundled in. And posh it was. The tables were set with contrasting damask tablecloths, bone china for plates and spoons and two pairs of silver tipped chopsticks (a pair in black and the other white) on a silver holder. It takes three staff (kitchen help to waitress, waitress to head waiter) to play Pass The Food and Beverage before it gets onto the table. And every time my tea cup was empty, a waitress would miraculously appear by my side and refill it. I could have done it myself seeing as how the tea pot was next to the cup but i) it's nice to be pampered and ii) the waitress was faster than an Iron Chef contestant. The two men didn't get such luck - they ordered a draft beer and coke.
The menu read like a who's who in Chinese delicacies and the greedy monster in me wanted to order all sorts of wonderful dishes but common sense gave me a slap on the face to remind me it was lunch, not dinner we're at. Instead, we looked at the dim sum menu for lighter fare. We were not disappointed either, no feeling of consolation prizes because the Big One got away. For starters we ordered a big plate of sashimi with all the trimmings followed by warm dishes of xiao long bao, pot stickers, dumplings, stuffed steamed buns and soupy pulled noodles. To end it all off, I had glutinous rice balls in lotus and osmanthus flower syrup. It was super!
This restaurant is a keeper and perhaps the next time, we are there, I will try and make the effort to remember the name. I was too distracted and dazzled that day to see past my silver tipped chopsticks.
The Dutchess of Cookalot whipped this up at 8:03 pm
Making La Mian
Labels: asian food
Wednesday, November 19, 2008
This is how la mian, is made in the province of Lanzhou.
Check out the guy's cheerful demeanor. I couldn't help but smile right back.
The Dutchess of Cookalot whipped this up at 8:37 pm
Pulled Noodles With White Clams
Labels: asian food, one dish meals, she cooks, soups
I had the good fortune of sampling this soupy dish at a local Japanese noodle house right about the second week we arrived in January. It has all my favourite components: seafood, noodles and tasty broth.
Noodles play a key role in this recipe. La mian, or pulled noodles are a staple in Northern Chinese cuisine. They are sold fresh and can be found in packs over at the cold section of any supermarket, right next to the tofu. And while I may run out of juice or eggs, there will always be a stash of la mian in the lower vegetable drawer of the refrigerator. I love my la mian!
Pulled Noodles With White Clams
You need:
Fresh pulled noodles
1 liter clear fish stock
1 small garlic; thinly sliced
1 stalk spring onion;cut into 2" lengths
white clams, with or without shells on
salt and pepper to taste
dried seaweed
fresh red chilli; thinly sliced
You do:
Note: It's important to blanch the noodles in cold water in order to retain its springy texture. This is one of the hallmarks of la mian.
The Dutchess of Cookalot whipped this up at 7:38 pm
Mid-Autumn Festival Mooncakes
Labels: 100% sugar, asian food
Sunday, September 14, 2008
The Mid-Autumn Festival, also known as the Harvest Festival, is a rather big noise in China. Big enough to garner its very own public holiday. For a country rather stingy on national holidays, this, I reiterate, is a big noise. As such, we are enjoying a long weekend.
Now, a celebration wouldn't be complete without her accompanying foods and the Mid-Autumn Festival is no different. Mooncakes are eaten. And again, because it is a big noise here, the array of mooncakes are mind-boggling. Not just the flavours but the packaging itself. I've never seen mooncakes so fabulously presented. Prices are fabulous too but that's to be expected considering the lovely crafted metal tins and wooden boxes they are placed in. The most expensive box (of ten) I've seen so far goes for 1260RMB (126 euros). I couldn't for the life of me phantom why mooncakes would cost so much here. Were they filled with twenty-four carat gold ingots? My bubble burst when I realised they were bought to be given away as gifts.
Having seen a six year drought where mooncakes were concerned, I was determined not to miss out this time. I bought several loose pieces of lotus paste and salty yolk filled ones - my favourite. As an extra, I also purchased one of those fancy pants box sets.
Fancy pants box set. You can't see it from the photo but the picture is set into one these plastic 3D thingamajiggy. I love the scene which depicts a group of Tang women in their leisurely pursuits.
Contents of fancy pants box set. It comes complete with knife and fork for your convenience.
I'm embarrassed to say I made my choice based solely on how fetching the box looked. If the mooncakes actually tasted good, it would be an extra bonus. You see, I want to recycle the box into a needlework basket.
Elegant gold and red boxes, fit for a dutchess.
This particular box of mooncake contains five flavours: lotus, coconut, black sesame, red bean and assorted nuts and seeds.
Savoury and sweet, this had melon seeds, pumpkin seeds, walnuts, almonds with teeny, tiny bits of lemon rind.
back ground l-r: coconut; black sesame paste
foreground: red bean paste.
I cut one of each flavour earlier this afternoon for the three of us to share. Hubs had his with red wine, Sonny-boy with apple juice and me, with jasmine tea in my new tea mug. Not photographed is the lotus bean paste mooncake. They were gone in flash, courtesy of Sonny-boy.
Mooncake and tea time.
Starbucks China has made a range of commemorative mugs and I just fell in love with this rabbit peering one, the rabbit alluding to the Jade Rabbit which lives on the moon.
When not grinding powder for the elixir of life on the moon, Rabbit reads tea leaves on the side for fun.
For those who observe the occasion, I hope you had as yummy a time as we did in Cookalot.
The Dutchess of Cookalot whipped this up at 10:36 pm
The Cheat's Guide - Tea Eggs
Labels: asian food, she cooks, small bites, tea, the cheat's guide
Wednesday, September 10, 2008
I stewed a batch of tea eggs the other week. Not too many, only ten, as the consumer was a grand total of one person - me. These traditional eggs, typically sold by street vendors and eaten as snacks, are one of my comfort foods. And I must have needed lots of comfort for as soon as the eggs were done, I gobbled down three. It's funny how certain foods trigger off memories. In between eggs one and two, I was five again.
While I have a few 'from scratch' tea egg recipes, here I've decided instead to try one of those ready mixed spice bags from the local supermarket.
For the next hour or so, my kitchen was a heady mixture of five spice powder, aniseed, cinnamon, liquorice and a whole bunch of other aromatics, including the all important black tea leaves. Can't have tea eggs without the tea leaves. Where would we all be then.
Tea Eggs
You need:
10-20 eggs
1 bag of ready mixed spices
4-6 cups of water
3 tbsp light soy sauce
2 tbsp dark soy sauce
splash of hua tiao wine
salt
sugar
You do:
Tea eggs can be eaten hot or cold. I personally prefer them warm, with a cup of Pu-erh tea. And just between you and me, I get a childish kick when peeling the eggs. I love discovering the patterns on the egg whites underneath their shells. Today, I had a spider web thing going. How purdy!
The Dutchess of Cookalot whipped this up at 8:27 pm
Stir Fried Beef With Kimchi
Labels: asian food, one dish meals, she cooks
Thursday, September 04, 2008
Yes, yes, I know.
Not another kimchi related entry!
Well, I did warn you, dear reader, I am suffering from kimchi-nitis . Thank the kitchen gods I'm not raving about K-dramas - then there will really be something to cry about.
Anyway.
I chanced upon this dish during one of our eating jaunts and was smitten, determined to replicate it at home. Again, it is a blindingly simple recipe with only minimum prep time required.
Stir Fried Beef With Kimchi
You Need:
Beef Fillet
Cabbage Kimchi
Red and yellow capsicum, squared
Fresh or dried chilli, sliced
Chinese mushroom, sliced
garlic, finely chopped
cooking oil
You Do:
The Dutchess of Cookalot whipped this up at 9:06 pm
Berena's Beijing Roast Duck
Labels: asian food, Beijing, eating out
Wednesday, September 03, 2008
We at Cookalot, love Beijing Roast Duck. We are so crazy about it that on occasions, we'd have roast duck twice in a week. We have two favourite spots. One a neighbourhood Sichuan restaurant down the street serving organically farmed duck and the other, the more flashy and expatish (if there's such a word) Berena's Bistro
The restaurant is situated on the third storey of a walk-up building and is run by a local Chinese lady named Berena. She and her French husband bring new meaning to the term working together for he has a French restaurant right across the narrow hallway to her award winning Sichuan one.
Berena is what one would call a woman's woman and the interior of her restaurant reflects it. There are organza lanterns and butterflies dangling off the ceiling and the furniture and decoration mainly Chinois. My favourite part is the wall where she displays the imperial costumes of the Emperor, The Empress and The Emperor's side-dish, formally known as The Concubine.
Imperial Costumes.
l-r: The Side Dish, The Emperor, The Empress
Beijing Roast Duck requires some prep time so patrons are advised to call in advance should duck be on the table that visit.
When it is ready, the chef will come to your table, duck, chopping board, cleaver et al and proceed to cut the duck into thin slices right before your eyes. I remember reading from somewhere that an expert can yield up to 120 slices from a single duck. Makes one wonder if it's a case of a huge fowl or wafer thin slices.
Well, 120 slices notwithstanding, Berena's ducks are not to be sniffed at. Its skin is crispy while the flesh retains it's succulent juiciness.
Lekker!
How To Eat Roast Duck 101
For my in-laws and friends on the other side of the pond, this is how Beijing Roast Duck is eaten:
First you place a slice of duck or if you're like me, make it two, on a layer of thin wheat pancake. You then add sliced cucumber, spring onion and radish followed by some dipping sauce. In some restaurants, you are given sugar to sprinkle on as well.
Next, tuck in the ends and pray nothing spills out because *blush* you've been greedy and put two pieces of duck when you should have only taken one.
Form a neat little package like so...
... then proceed to pop neat little package into your mouth and enjoy the fowl concoction.
Now man, or woman, for that matter, can't live on roast duck alone, hence the additional dishes on this particular visit.
Sichuan Hot and Sour Soup
I love Berena's version of the soup. It is busy with ingredients like pork, bamboo, mushrooms, silken and of course, egg white, stirred in to give a lacy look. It is also spicy with a capital S which would explain me clutching a tissue while sipping the soup. For the runny nose. Oi.
Deep Fried Potato Sticks
Hubs' must-have dish. It's like French Fries, only crispier and spicier. MUCH spicier. You can't see it from the photo but there are hidden landmines in the shape of dried chilli and Sichuan peppercorns.
Treasure Box
This is deep fried cubes of tofu which have been cleverly hollowed out, stuffed with minced meat and re-covered to form little boxes of 'treasure'. The whole lot is then drowned in, yes, yet again, a spicy bean sauce. A real gem of a dish this is. Forever thinking ahead with my tummy, I normally order an extra portion to take away as lunch the next day.
A girl's got to eat, you know.
The Dutchess of Cookalot whipped this up at 8:06 pm
Radish Kimchi With Tofu
Labels: asian food, vegetables/salads
Tuesday, August 12, 2008
I'm in a kimchi phase at the moment so it's likely there will be more kimchi entries peppering this blog. These pickled vegetables are so versatile and yummy. And - short of sounding like an ad (wo)man - are bursting with all sorts of vitamins and nutrients, too.
There are all sorts of kimchi, the most common being the cabbage variety. However, if you're talking about crunch factor, nothing beats radish kimchi. The smaller ones can be served whole while the larger tubers sliced, diced or whatever takes your fancy. For this entry, I cut them into half inch cubes and arranged them over chilled silken tofu. It is then served with steamed rice or eaten alone as a side or appetizer.
Makkelijk en lekker!*
* Easy and delicious!
The Dutchess of Cookalot whipped this up at 9:52 pm
Temple Of Thai
Labels: asian food, home life, retail therapy
Wednesday, July 09, 2008
I was searching for a good Thai Seafood Salad recipe on the internet when I chanced upon this website called Temple of Thai. Doesn't the name already send goosepimples down your spine?
The recipe section has a good selection of familiar and not so familiar staples of Thai cuisine and is authentic enough. What I'm trying to say is the recipes have not been butchered to suit non-asian tastebuds.
The Fruit Carving page is my favourite. Having always been crafty, I am intrigued by the art and see this as another outlet of creativity. I am going to order a book of two first to aqquaint myself on the subject before deciding if this is something I would like to try or if it's more than I can chew.
I wonder what would go through the Hubs' mind when he sees carving knives and tools come through the post for me...
The Dutchess of Cookalot whipped this up at 10:50 pm
Thai Seafood Salad
Labels: asian food, one dish meals, vegetables/salads
We are properly into summer now with the searing heat and increased humidity. However, the heat is different in Beijing. Because of the thick layer of smog, it feels like an oven and for the first time, I truly understand the meaning of the greenhouse effect. It's stifling, hot and above all, polluted. I don't envy the long distance Olympic atheletes come this August.
To combat the average of 30oC and above temperatures, I've taken to light meals in the day. A regular feature is Thai Seafood Salad and the recipe I like is here. It's very basic and easily modified to suit one's personal taste. In this instance, I took away the fish and added in glass noodles and julienned carrots instead. And although the recipe advises one to serve immediately, I normally chill mine for up to two hours before consumption. The opposing sensation of cold and spicy hot (don't let the tame appearance fool you, your tongue will burn) is something to be reckoned with.
Lekker!
The Dutchess of Cookalot whipped this up at 6:11 pm
Fear Factor Food
Labels: asian food, she cooks
Monday, June 30, 2008
Stir fried pig intestines - a little something I indulged in recently.
Ah, it sends me but completely freaks the two men out as will the in-laws on the other side of the pond. *snigger*
This is what K calls Fear Factor Food.
Do you have a list of foods you will absolutely, on no circumstance touch? Here's mine, in no particular order:
The Dutchess of Cookalot whipped this up at 11:50 pm
Beef And Asparagus Stir-Fry
Labels: asian food, she cooks
Thursday, June 05, 2008
Here's an everyday dish that's simple to whip up. Served with rice, this makes for a pretty balanced meal. Unless of course you have a husband and son who pick at the beef and leave the vegetables behind.
Beef And Asparagus Stir-Fry
You Need:
600g beef filet, thinly sliced cross-grainwise
Green asparagus, cut into lengths of 1"
Red bell peppers, sliced
Carrots, sliced
Spanish onion, cut into wedges
1 tsp chopped garlic
oil for frying
Soy Sauce
Oyster Sauce
Water
Salt and Pepper
Hua Tiao Wine
Marinade for Beef
Worcestershire sauce
Soy sauce
ginger juice
pepper
cornflour
You Do:
The Dutchess of Cookalot whipped this up at 9:58 pm
Omelette Dumpling With Pork And Shrimp Filling
Labels: asian food, she cooks
Tuesday, May 20, 2008
Inspired from an item we ordered at a Sichuan restaurant recently, this dish is a bit of a nightmare to prepare but wouldn't you agree, it's such a treat to look at. And delicious too.
I don't have the recipe proper but by using some common sense and culinary CSI, managed to work my way round it. I'm too lazy It's another nightmare typing out the long-winded steps so if anyone out there is keen to give this a go, do drop me an email. But be prepared to spend a substantial amount of time in the kitchen.
The Dutchess of Cookalot whipped this up at 9:23 pm
Candied Ears
Labels: 100% sugar, asian food, Beijing
Wednesday, May 07, 2008
Everytime I do my big weekly grocery shopping, I make it a point to come away with something I've never tasted before. The more suspect and exotic looking, the better. As long as it's been hygenically prepared and sold at a reputable supermarket such as Carrefour, Walmart and such, I'm fair game. Having said that, every adventurer has an Archilles' heel or limit. I draw my line at chicken's feet, chicken or duck heads, heart, tongue and brain of any species and most recently, ox penises. Yes, I saw not one, but four of those on Monday, neatly cling-wrapped in styrofoam trays. I was fixated, like one would be in a freak show. I must say the appendages were rather impressive, clocking in at approximately 8-9 inches with a girth of say, 2 inches, give and take a little? In case you were wondering, I didn't have a ruler handy in my purse but once upon a time as a trained designer and dressmaker, I have a mental measurement tape tucked away in my little head. And 99% of the time, I get it right.
So last week, in keeping with my "something new, something exotic" mantra, I bought a pack of sweetmeat from the generous confectionery of the Carrefour which is stocked with the usual breads and cakes. However, what draws me in is the array of sweets, sweetmeats, cakes and pastries in the local section. I've been working my way through it, trying out all the different items. Sometimes I strike gold, sometimes I strike out.
These are called "Tang Er Duo" in Mandarin. Literally it means Candied or Sugared Ears. They are deep fried pieces of dough cut and shaped to resemble human ears and then drowned in golden syrup. The first bite is satisfyingly crunchy. As you continue, the crunchiness gives in to a soft, chewy mass in your mouth, which is all rather pleasant if you have a sweet tooth like me. I have reserved them for elevenses or the mid afternoon cup of tea. It makes a nice change from my usual biscuit and chocolate bon bons. These ears are wonderful - they listen obligingly and don't pass rude comments when you reach out for another piece. The perfect tea-time kaki (Malay word for leg; a Singaporean/Malaysian slang for friend or buddy. Don't ask. You need to have grown up with it).
Recommended teas: Osmanthus, Golden Lotus, Jasmine or blossoming teas. The floral aroma of these teas really play up the golden syrup and buttery flavour of this sweetmeat.
Footnote:- I presented these to Hubs and Sonny-boy and they were suitably grossed out. Wait till I show them the ox penises, they'll have something to howl about then. *snigger*
The Dutchess of Cookalot whipped this up at 6:22 am
Kimchi And Tofu
Labels: asian food, one dish meals, she cooks
Wednesday, April 30, 2008
On days when I work out (I also add in some form of cardio on top of yoga and Pilates), I make sure my lunch is a wee bit more substantial than my usual grazing of fruit, cereal, sandwiches or salads. While I want the meal to cope with my increased need of energy, I don't want any unneccessary calories if I can help it.
Enter this one dish meal which I learnt while dining at a Korean restaurant here: Kimchi and Tofu. All you need to do is cut a package of chilled tofu into thick slices and cover it with heated servings of kimchi. Yes, that's all there is to it. Serve with piping hot steamed rice and voila, a low-fat, high protein meal in under five minutes. For variation, one can stir-fry seasoned wafer thin slices of beef with the kimchi before placing it on the tofu. It is imperative the tofu be chilled as the clash between hot and cold creates quite a sensation in the mouth.
The Dutchess of Cookalot whipped this up at 9:41 am
Bean Sprout Roll
Labels: asian food, one dish meals, she cooks
Wednesday, April 16, 2008
This is something I've grown rather fond of recently - food rolls. It's a common, everyday dish eaten mainly as lunch (at least from what I've observed) and can be found at local eateries. I first came across them at the Carrefour delicatesseen and out of curiosity, bought one. These food rolls come in a variety of filling ranging from meat to vegetables or a combination of both. My current favourite are the bean sprout stuffed ones. These can be eaten held in hand like a burrito or cut into slices as pictured above.
Bean Sprout Roll
Bean Sprout Stir-Fry
You Need:
400g mung bean sprouts, washed and drained thoroughly
100g carrot (optional), sliced into thin strips
1 tbsp oil
1 red chilli, finely chopped
1 spring onion, finely chopped
2 tbsp light soy sauce
You Do:
Mandarin Pancakes
You Need:
450g plain all purpose flour
310ml boiling water
1 tsp oil
roasted sesame oil
You Do:
To Assemble
The Dutchess of Cookalot whipped this up at 9:02 pm
Laksa
Labels: asian food, one dish meals, she cooks
Tuesday, April 15, 2008
Eversince our visit to Singapore in February, Hubs has been hankering for some home-made nyonya laksa. I decided to put him out of his misery last night with a packet of laksa spice paste from Asian Home Gourmet. Ideally, I would have liked to make the rempah (spice paste) from scratch but some of the crucial ingredients are not available here or I haven't looked hard enough. Why didn't I bring some belachan back from Singapore when I had the chance? Because you were distracted by the pretty summer dresses and shoes, that's why. Oh yeah, right.
Extras like chicken stock and a handful of dried shrimps made the pre-packed spice paste a respectable enough substitute and it didn't look or taste half bad.
At around 7pm, Hubs called to ask if I've made dinner. Yes, I did. And laksa at that. I got an appreciative whooo followed by a tentative (because I'm pre-menstrual at the moment) hey, I've got a business dinner tonight... I could almost hear the man brace himself for impending doom.
Of course it's alright, I cooed. I'll just stick the pot in the fridge and keep it for tommorrow. I wasn't annoyed at all - in fact you might say I was relieved. You see, the truth of the matter was, I had a belly dance class at 6pm and was more than happy to have the evening's dinner sorted out without me rushing away like a woman possessed.
The Dutchess of Cookalot whipped this up at 11:49 pm
