For today’s South Arm Older Adults Community Kitchen, we made cookies for the annual South Arm Fund Raiser for the Richmond Food Bank. Of course, we also whipped up a simple meal of soup and salad for the participants.
Michelle shared a quick and easy Greek Soup recipe called Fassolada.
This soup can be versatile in a way that you can add more broth for an extra helping. Some crusty bread and a side salad will made it a complete meal.
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 3 stalks celery, chopped
- 3 carrots, chopped
- 3 cups of diced tomatoes, can or preesrved
- 2 cups of vegetable broth (we used an organic bouillon cub dissoved in water)
- 2 to 3 cups pre-cooked or can white beans (if using can beans, rinse and drain)
- 3 tablespoons tomato paste
- 1 tablespoon dillweed, or 2 tablespoons fresh dillweed
- 1 large bay leaf
- salt and pepper to taste
- chooped parsley for garnishing
Source: South Arm Older Adults Community Kitchen
This is to let you know that this is the new permanent chowtimes website. We have decided to go simple and going forward, we will update new posts here on https://chowtimes.wordpress.com. Please update your bookmarks.
We will be spending the next few months migrating the contents over from http://chowtimes.com and once it is completed, we might decide to shut down that domain.
Ben and Suanne
This is the 25th years anniversary celebration of Rick Hansen’s Man in Motion relay to continue to fund the research for a cure for the spinal cord injury.
McDonald’s is a sponsor of the Man In Motion Rick Hansen’s Relay and hence the McDonald’s Restaurant on Steveston Hwy was a pit stop for the relay. Nanzaro wanted to be part of this epic journey of 7,000 runner, 12,000 kilometer event through more than 700 communities.
Emily and Audrey from Lord Byng Elementary school are the chosen candidates for this relay as both the sisters had raised more than $30K for the Rick Hansen Foundation. Emily is a brave girl who chose to make a difference despite her adversary.
The above is arrival of the Ramesh Ferris who will be passing the relay medal to Emily.
The arrival of Rick Hansen. Continue reading
Spring is a love and hate season for me. I love the warmer and longer day. I love to see buds coming out from the ground and flowers start to bloom. However, this is also the season of allergy. I’m allergic to pollen and my nose will stuffed up and runny at times and my throat will be agitated by clear mucus. When these symptoms hit me, I will have sleepless night due to the cough caused by agitated throat.
I remembered Lorna told me of a remedy for cough with orange. I looked up the remedy from the internet and gave it a try. After a few times, it does help to ease my cough. There is no harm trying this because it’s just orange and salt. Orange is rich in Vitamin C and salt has antiseptic value.
Alright, I am a bit lazy today. So am gonna take it easy and post something simple.
Suanne and I received a number of emails today, some from readers who we had never known before. There were many encouraging words which is very much appreciated. We want to let everyone know Suanne and I are fine.
Anyway, here is one email from a reader (TL) that ended with a question for Suanne and I. That got us stumped a bit. Maybe you guys can help. TL asked:
One thing I would like you to do is to teach us about ten names of few things we order in Chinese restaurants. Very basic things will do. Bao? comes to my mind. We catch a few words here and there but it will be wonderful if faithful Chowtimes readers can be just a little bit literate in Chinese words when eating. Being a Japanese, I can read many Chinese characters so I will never end up ordering only soups or only noodle dishes but I long to be able to say a few words in Chinese restaurants and so do many people, I bet.
Gosh, we don’t know! But here was how we answered TL:
||牛肉 Niu Rou
||豬肉 Zhu Rou
||雞蛋 Ji Dan
What do you think? Any words to add?
I gotta go to work but I thought I call out this which had been written about the State of Vancouver Food Blog 2011 by Kim Ho of I’M Only Here For The Food. Replicated here verbatim and if you prefer, go to his site at http://imonlyhereforthefood.com/2011/04/state-of-vancouver-food-blogs-2011-the-actual-post/.
I have nothing to hide and am open for everyone to see. Comments really welcomed. Please don’t feel that you need to hold punches with chowtimes. Lay it on me if you must. Do it here or do it in Kim’s site, I leave it up to you.
I don’t know what I did that made Kim angry with me and want to take it out on chowtimes particularly. Should I lay out what I have in my mind which I did not with that last piece Kim Ho did on me? Or should I just roll with the punches, learn from it and move on? One part of me thinks I cannot get down to that level. Let me think about it … with a clear head. My head is wrapped around work at this time.
For those of you who are (still) unhappy with me for even suggesting the Golden Great Wall Alaskan King Crab FREE dinner, please accept my apologies. It was an error judgment on my part. My (ill thought out) intention was to see if I could make such an event happen given the reach of chowtimes. It won’t happen again. Really I do not need to do this at all.
Again, please do not hold your punches, not with me. If you think chowtimes has done anything wrong, I would like to hear about it. Here you are guys, Kim Ho’s parting shots to all Vancouver area blogs.
It has been a while since I have written a post of this type and I wonder if it is due. In the last couple of months, there has been quite a buzz in terms of popularity of Vancouver blogs, specially if we consider that major sites like Urbanspoon has targetted Vancouver itself as one of the places with the greates activity. But, what does that mean? Better restaurants? More food bloggers? Everybody has anything to say? So, in reference to Canadian’s government thoughts of removing the pennies, here are my $0.05′s worth… But, first an announcement as well… Continue reading
Gosh. I just read this news article of a Malaysian housewife who discovered fake eggs she bought in the market. I never knew such things existed but Suanne said she had come across this in youtube before. So here it is … and it is in English:
So what do you think of that? The video above even show how these fake eggs are made.
It had been a good run. All good things must come to an end.
You see, there is a reason why I had been harping on the word Chez Suanne the last little while. I like to introduce to you our new adventure:
Yeah, it is our new food blog. This is all exciting for us as we bring the blog to the next level. Frankly after more than five years writing about restaurants, we are already bored stiff. Time to move on to new and exciting stuff. Our new URL is http://chezsuanne.wordpress.com
Here is another good news for us too. You see, we had been approached to sell chowtimes.com along with all the 2170 posts in it. Sorry, your comments (21,427 comments) goes along with the deal too. It was a deal we cannot refuse. Now you know why I had removed the chowtimes.com logo from this blog header a couple of weeks ago. Going forward chowtimes.com will no longer be about the food adventures of Ben and Suanne.
The good news is that chowtimes.com will continue to be about food adventures. I would like to take this opportunity to introduce you all to the new blogger of chowtimes.com … Continue reading
Someone sent me a link to a video about Meat Glue and the application of it in the food industry.
Having never heard of it before, I was certainly intrigued by it. Here watch this:
I did a search on Wikipedia to find out more. Meat Glue has a sexier name. It is called Transglutaminase. Apparently this is not new. Meat Glue had been discovered since … Continue reading
Sure looks like a 20 pounder, isn’t it?