The Way I Cook

I love eating! Eating and cooking come together in my life. Cooking to me is not a chore but a creative process that I enjoy. Cooking and eating involve all five senses.
I am not a gourmet cook. I don’t have any formal training in cooking. I didn’t start cooking until I left home for college. I cook for my own enjoyment with ingredients I can get. I believe cooking has many benefits:
  1. building a connection between the food and my body/mind. Knowing what is in my food and how the ingredients come together to become a dish, my body doesn’t experience ‘anxiety’.
  2. eating exactly what I want. I have certain preferences that no restaurant can accommodate. This is important for people with diet restrictions.
  3. good for the environment. I do feel guilty when I order take out, fast food, or taking home leftovers. All the packaging that I don’t use when I cook and eat at home.
  4. quality time with family and friends. Food brings people together.
  5. save money. I enjoy going out for good food with good service but it gets expensive. I invest in good quality cookware so I get better results.
Cooking does take time, but it is time well spent. My goals is encouraging people to cook more for and with their loved ones. Through sharing recipes, I hope to create an energy of happiness.
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9 dishes I made for Chinese New Year celebration with family.

What I Ate in A Week

Just for fun, I tracked (most of) what I ate in a week and took photos that I managed to take. The photos are quick snapshots. I did not track much of drinks and snacks.

Sunday, March 13, 2016

Dinner: Pan-fried tilapia, bean sprout salad, cucumber salad, sauteed spinach, and rice.

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Snack: Strawberries with caramelized condensed milk.

Monday, March 14, 2016

Lunch: Rice with meat sauce, spinach, bean sprout salad, and cucumber salad.

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Snack: Strawberry short cake

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Dinner: Vegetable soup, tonkatsu (deep-fried pork cutlet), sauteed zucchini, bean sprout salad, and rice.

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Tuesday, March 15, 2016

Breakfast: coffee

Lunch: Vegetable soup, pan-fried garlic port chop, and rice.

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Snack: Dairy Queen small vanilla cone

Dinner: Spaghetti with meat sauce

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Wednesday, March 16, 2016

Breakfast: coffee

Lunch: Spaghetti w/meat sauce

Snack: Oriental Beauty tea, and a piece of cake

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Dinner: Vegetable soup, corned beef, cabbage, and rice.

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Snack: Drumstick

Thursday, March 17, 2016

Breakfast: coffee, and spaghetti with meat sauce

St. Patrick’s Day lunch with a friend: Iced tea, mulligatawny soup, Irish beef stew, sausages, Irish coffee, & sticky toffee pudding w/ice cream

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Dinner: Ginger & scallion pork chop, kale w/carrot, cucumber salad, beansprout salad and rice.

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Snack: A piece of cake, hot yuzu honey drink.

Friday, March 18, 2016

Breakfast: coffee & a piece of cake

Lunch: Instant seafood noodle soup with egg and cabbage.

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Dinner at Black Angus: bread, appetizer sampler, baked potato soup, and prime rib with onion rings.

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Saturday, March 119, 2016

Breakfast: coffee, a piece of cake, and instant noodles.

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Lunch: Corned beef, cabbage, and rice.

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Dinner: Braised beef with daikon & carrots, cucumber salad, pan-fried eggplant, and rice.

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Dessert: Mud pie with Pearl Dew Oolong tea.

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Sunday, March 20, 2016

Breakfast: coffee & a piece of cake

Lunch: Spaghetti with meat sauce and Buffalo wings

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This was an interesting experiment. Remember to take photos before I eat was harder than I thought. If I do this again, I should take photos of EVERYTHING I put into my mouth.