Atlanta Day 7: Martin Luther King, Jr. National Historic Site – Part 2

After visiting the historic Ebenezer Baptist Church, we proceeded to the National Residential Area on Auburn Avenue. This is still an active community.


This is the historic Fire Station No. 6 across the historic Ebenezer Baptist Church. This fire station was built in 1894 in Romanesque Revival style. It stood guard over the city for nearly 100 years. It closed in 1991.


First, we visited the Reflecting Pool that surrounds the tomb of Dr. and Mrs. Martin Luther King, Jr.


The Eternal Flame. (more…)

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Atlanta Day 7: Martin Luther King, Jr National Historic Site – Part 1

When driving to the Fox Brothers BBQ, we drove past the Martin Luther King, Jr National Historic Site. Since we did not have anything planned for our last day in Atlanta, we decided to visit this historic site since we were in the neighbourhood.


I was surprised to see the Gandhi statue when we walked from the car park to the front door. Apparently, Dr. and Mrs King travelled to India in 1959 as guests of Prime Minister Nehru to study the nonviolent teachings of Mahatma Ghandhi.

Dr. King credited his success to the philosophy of nonviolence he learned from the teachings of Jesus of Nazareth, Mahatma Gandhi, and others.


There is a mural depicting the life of Martin Luther King, Jr. right across the front entrance of the National Park Service Visitor Center.


Martin Luther King, Jr. National Historic Site was established in 1980. The goal is to preserve the places where Martin Luther King, Jr. was born, lived, worked, worshipped, and is buried.


One of Martin Luther King, Jr.’s words of wisdom. (more…)

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Atlanta Day 7: Lunch at Fox Brother BBQ

Ben slept in because he was awake in the middle of the night. He is a light sleeper.


Ben decided to skip breakfast and go for brunch instead. He wanted to go back to the Fox Brothers BBQ since we could not eat here on the first day. We arrived at 11:00 AM; just as it opens for lunch.

We decided to sit outside under the big tent since it’s not too hot.


After checking out the menu, we decided to go for the Everything Plate for USD24.95. We asked the server if it’s good for two. The server told us that some people can have this alone but she reaffirmed us that it’s definitely good for two.

We were to select two sides and we opted for Baked Beans and Fox-a-ronia which is a Brunswick Stew Mac & Cheese. The Baked Beans were smokey. The Brunswick Stew Mac & Cheese was unique; tomato’ish and cheesy.


Our choice of meat for the platter include Beef Brisket which was quite tender. (more…)

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Korean Bistro on No. 3 Road, across Richmond City Hall

Updated 22 Sep 2014; This restaurant is closed.

Lorna and I met up for lunch on a Tuesday. It was supposed to be a kitchen day but the Richmond Community Kitchen at the Gilmore Park Church is filled with new comers with less experience. So, Minoo is repeating some old recipes which I had blogged before. So, Lorna and I went out for dining experience instead. We missed the community kitchen.


I happened to pass by the location where Nooch Snack & Grill used to be and noticed that a new Korean Bistro had opened in that location. A grand opening sign with 20% off was posted at the door. So, I suggested to Lorna to try out this place.

We found out from the server that Korean Bistro just opened on the 26th January, 2013.


This place looks pretty much the same with some paint job and table cloth. It looks nicer with the red wall and table cloth.


The menu is very simple; just hot pot and sizzling plate. You can click on the menu to have a larger view.


We ordered two items to share. The first item selected by Lorna was Korean Spicy Chicken Rice on Sizzling Plate. We asked for medium spicy but it was not spicy at all. This is $8.00 (more…)

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Quick Decadent Chocolate Pudding

For dessert, Michelle prepared a favourite of her household, a Decadent Chocolate Pudding.


For this recipe, Michelle used dark, dutched cocoa like Cocoa Camino for its health benefit which include reducing risk of heart problems.


  • 1/4 cup cornstarch
  • 1/4 cup cocoa (dutch processed)
  • 1/2 cup cane sugar
  • 1/8 teaspoon sea salt
  • 3 cups milk (we used 2% milk, any should work)
  • 1/2 cup semi-sweet or dark chocolate chips (the good ones!)


Source: South Arm Older Adults Cooking Club


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Chia Bread with Avocado Feta Spread

For the main meal, Michelle prepared an Open Faced Chia Bread with Avocado Feta Spread.


The Avocado Feta Spread is not only good as a sandwich spread but it will make a good dip too.

Michelle got the recipe from Cobs Bakery.


It is so generous of Cobs Bakery to donate the Chia Bread, some Chia shots and some $5 gift cards for the attendees of the South Arm Older Adults Cooking Club.

  • Chia is a flowering herb, that is related to the mint family.
  • It is grown for its seeds, which is high in Omega 3’s, fiber and protein
  • Raw chia seeds can be put into smoothies,m oatmeal or yogurt
  • Soak in almond, soy or coconut milk for a tapioca-like gel


  •  Chia bread
  • 2 large ripe avocados
  • 2 teaspoons lemon juice
  • 1 cup crumbled feta
  • salt and pepper
  • 1 cup spinach leaves
  • Roasted red pepper
  • thinly sliced cucumber


Source: Cobs Bakery


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Beet and Potato Soup with Dill Cream

As the kitchen fell just before Valentine’s day, Michelle prepared a Beet and Potato Soup with Dill Cream for the occasion.


Michelle decorated the red velvet soup with a heart shape sour cream drizzle.


  • 3 to 4 beets, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 celery stalk, chopped
  • 2 tablespoons olive oil
  • 500ml or 2 cups chicken or vegetable stock (or more depends on the size of the vegetables)
  • 4 tablespoons sour cream or Greek yogurt
  • 1 small bunch of dill


Source: this recipe is adapted from


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Simple Tomato Sauce

Michelle served the Polenta Fries with a Simple Homemade Tomato Sauce.


Leftover tomato sauce can be freeze up to 6 months. Allow it to cool completely and pour into 1 to 2 cups portions into freezer plastic bags or glass containers for freezing.


  • 1/4 cup extra-virgin olive oil
  • 1/2 small onion, chopped
  • 1 clove of garlic, chopped
  • 1/2 stalk celery, chopped
  • 1/2 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 1 (32 ounce) can crushed tomatoes
  • 1 dried bay leaf or basil
  • 2 tablespoons unsalted butter, optional


Source: this recipe is adapted from


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Polenta Fries

Stella sponsored a tube of prepared polenta to the South Arm Older Adults Cooking Club as she has no idea how to use it.  So, Michelle looked up for a simple Polenta Fries to be made in the kitchen.


The Polenta Fries is baked in a hot oven until golden brown and crispy on the outside. The Polenta Fries are served with a Simple Homemade Tomato Sauce.


  • 1 tube (18 ounces) plain prepared polenta
  • 1 1/2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 teaspoon dried Italian seasoning or dried oregano


Source: this recipe is adapted from


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Golden Bauhinia Restaurant in Capstan Way, Richmond

When Nanzaro and I had lunch at Fatty Hi Restaurant, we took note of restaurants in Capstan Way that are new to us. New in the sense that we have not eaten there before; not recently opened.


One of the restaurant we wanted to check out is Golden Bauhinia Restaurant. The last time we dined at this location was when it was Ho Yuen Restaurant. What I remembered about Ho Yuen was the large poster of the owners on the front glass wall.

The server told me that Golden Bauhinia has been in business for more than a year already.


The restaurant is quite big; it covers two shop lots.


Golden Bauhinia is a very typical Chinese/Hong Kong style restaurant with specials pasted on the wall.


I ordered the Braised Bean Curd Skin Ball & Enoki from the recommendation of the server. This dish comes with a bowl rice. It is $6.95. (more…)

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