Wanna go on a date?

Medjool Dates from Whole Foods Markets

For centuries they have long been a source of sustenance for many people not only in the Middle East, but the world over.  In this holy month of Ramadan, many muslims around the world start their day before sunrise with a few date fruits and break their fast at sunset in the same fashion.

I have loved dates since I was a little child living in California where some date varieties are locally grown, however, they fell off my radar during my young adulthood for some unknown reason.  Recently, I’ve been longing for breakfast foods and snacks that are slow burning and full of good energy.  Something hearty to fill me up and suppress my appetite during those gaps between the big meals.

Continue reading “Wanna go on a date?”


The Wedding Video

You know…

After my post about our honeymoon in Montréal and the food adventures, I had forgotten to link our wedding video here. I mean, it was only just released to us last week, so it’s only fair that I share it with you all here…

You purse your lips when you say it…


It’s a love and hate relationship, really. In the age of clean eating and diet lifestyle, we try our best to shy ourselves away from carbohydrate staples like rice and… well, couscous.

I took nearly two months away from eating rice with every meal. Being of mixed-Asian descent, I can wholeheartedly say that was a difficult time. My belly felt empty, I was irritable, bloated and cramped… I jest. 

But really, I found myself grazing the pasture looking for anything in the fridge to calm my random cravings. But that’s besides the point…

Chicken & Chick Pea with Couscous

I came across this recipe by Google search because I had chickpeas in the pantry and an 8-pack of drumsticks with no plan chilling (or icing) in the freezer. Low and behold I found this recipe and couldn’t wait for the long weekend to try it out.

Meal-prepping takes up my weekends so I thankfully had this Memorial Day weekend to cook a little extra on the side for lunch or dinner.

So out came the chicken, some tomato paste, spices, chick peas and celeriac. I reckon any root vegetable would work in this dish, but since I had a lonely celeriac sitting amidst the onions, he came along for the swim.

I adjusted the salt and pepper levels to taste and balance. I used a full can of tomato paste because us Americans only sell paste in cans rather then resealable tubes…

…and lunch was served.

I’m reminded of the first time I came across couscous as a young adult. I tried to pronounce it with light humour and imagined a French mime motioning me to purse my lips as I sounded it out. Koos-koos…