This is the first recipe installment for my entry to Foodbuzz’s 24×24 this November. If you’ve been following my blog, you’d know that I just hosted a Thanksgiving dinner called “Beyond Turkey, A Modern Thanksgiving Dinner” where I served stuffed prunes with bacon as appetizer. Truth is, the dish wasn’t what I had in mind when I submitted my proposal. I really wanted to make Moules A La Mariniere. However, as soon as my proposal got accepted, we were placed on a Red Tide alert and eating shellfish such as clams and mussels became a big no-no. Goodbye Moules A La Mariniere then 😛 I didn’t realize that it may…
I originally posted this on June 21, 2010 in YadaYadaYada. Who would have thought that the saying “If Yan can cook, so can you” will be true? Guess what, when 2010 unfolded I could not cook… I could not bake. Fast forward to 6 months to now and I have cooked quite a lot and baked some stuff. This is such a great improvement and I owe it to STRESS. Coz I cook and bake when I’m stressed. Last Saturday night, I cooked one of hubby’s most requested dish and it was hand-down easy peasy!