how do I whip up asian food at home like it’s nobody’s business? the simple answer is, I keep most of my ingredients on hand (see my gf pantry for a list of refrigerated and shelf stable ingredients).
add a short trip to the market or butcher shop for just a few items, and bam! you’ve got a meal. it’s my favourite way to shop since I can pick out what looks fresh that day instead of working around an ingredient list, with produce that is out of season.
that being said, the whole theme of this post is about adaptability and change.
change has always been something I’ve struggled with, and I think everyone does, but what I’ve learned from the first 25 years of living is that it’s not something productive to dwell on. also, being the youngest child in my entire extended family, adaptability was something I had to learn quick, and I’ve taken that with me in all aspects of my life.
as of late, I’ve decided to use this blog not only as a place to share gluten free content, but as a tool for me to process my thoughts and energy; to ultimately figure out the voice and journey I want to have in the world of food.
I used to think that no one would really want to read anything I had to say (and I still do!), but that also prevented me from ever writing anything, restricting the voice I had all along. the a-ha moment was when I realized that writing is something I have to do for me and nobody else.
between working as a quasi-catering manager & event coordinator, planning basically 2 weddings of my own (we had a big fat chinese banquet too!), attending BOTH my sisters’ weddings, and moving out of toronto and into small town kitchener…2018 has been one for the books! I could not be more grateful for the family that we have and the friends who stick around to support us through it all.
Reid and I hosted our first supper club event as My BF and GF this past Saturday, July 9th at the Depanneur in Toronto. I first heard about the Depanneur from my sister who is also in the food industry. She told me about their drop-in dinners, where any chef can make a dish to sell on Friday nights, and some workshops she had taken such as cheesemaking. It really is a place where "interesting food stuff happens".