VanEats

one good turn linked to our review of Hawker's Delight. Thanks!

Tonight we cooked the Naked Chef's Roast Leg of Lamb with Pancetta, Sage and Rosemary. It is absolutely gorgeous as he says!

Via this week's Georgia Straight, I learned about a bilingual English and Chinese food website, iFoodVancouver.

Updated every Thursday, it contains alot of great food related articles such as this topical article on which wines to drink with Chinese food from Henry Yuen: Pairing with Chinese cuisine.

Every Chinese New Year's Eve, we celebrate it by eating a special meal consisting of several dishes including a cold starter plate, a chicken dish, soup, a fish dish, vegetables (including the "Fat Choy" fungus which has the same pronounciation in Chinese as "Fat Choy" in "Gung Hay Fat Choy" which means happy new year), noodles, fried rice and dessert! And more!

Normally we have it at Barb's parents, but this year because we had a special guest from Hong Kong, we had it at Spicy Court.

If you are wondering as Kim did, how Barb made her Valentine cookies last year, then please check out Barb's reply for the full details.

Barb and I Lindy Hopped at the Pacific Centre yesterday in support of the CBC Radio 690 Food Bank Day. They are still accepting donations until Sunday February 10 via their online donation form, so please donate if you can!

media droid, some sort of local new media collective, pointed to our review of Guu aka Raku. Thanks!

For those curious about what Haggis actually looks like, here's a picture that we took at Gung Haggis Fat Choy 2002:

Believe me, it tastes better than it looks :-) !

Before going to Lindy Hop at the Legion on Thursdays, Barb and I usually eat dinner at her parents' place.

Often, my father-in-law Lewis prepares his delicious beef broth.

It is healthy, light and an ideal starter to a Chinese meal that consists of soup, a leafy green steamed vegetable such as Gailan and a main course such as Ma-Po Tofu.