。。。
quand nous nous promenons
To be blessed with someone to walk this journey with
what more can one ask for?
Don’t you just love LYON?
ユーキ、Amilus et Keiko
応援してくれてありがとう！
今夜の親子丼大成功ではないですけど、とっても楽しかったわ！！
一緒に食事することができて、幸せだ。
本当に。
Bref, je suis très heureuse.
Thank you so much for teaching me how to cook–
I never imagined that I would be able to survive at all in the kitchen.
Fire, knives, pots and pans–
–I’ve conquered them all!!
Ça suffit! Bon, tu es prêt à essayer un plat japonais ce samedi, mon cheri?
À la bouffe!!!!!!
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How do you live in Japan? I am partime student in Singapore and will complete my studies next year. 毕业旅行, I’m plan going to Japan…
you made oyakodon! and i’m having bread for dinner.. T_T
oh wait, just read it carefully. ahem. alright. bread sounds pretty good now.
no matter where you go, every place you go to is not a destination but is home, our home for that pariod of time. take lots of care sharon!
no matter where you go, every place you go to is not a destination but is home, our home for that pariod of time. take lots of care sharon!!!
Thank you Daphne..
you take care too=)
EUNICE!!!!! It was yummy OKAY!!!!! I will cook for you when I go back to Tokyo muahahahahha….
Anyone else game enough to try???
love,
Queen of Oyako-don
haha i see u have progressed from pasta to oyakodon!! i’m still surviving on takeouts..
suddenly reminded of ultra cafe’s oyakodon..sigh.
Buenos dias !
I am a changed woman ENFEE! Lyon is transforming me into a Bocuse!=)
But no i will never be able to top Cafe Ultra.
PERO, voy a cocinar por tu un dia..ESPERAME!!
bOnjour wen
Vous reconnaissez??
Vieux Lyon et Quai Claude Bernard..=)
Il fait grave froid hier..
hahaha okay! oyakodon when you come back…
i vill vait.
Hi Sharon,
Wow!Wow!!Wow!!!………………
Can feel you (your happiness) from here……….S’pore.
Greetings to you from Singapore!
Sharon, make a quiche for all of us!!
;P
oh mY a QUICHE!!??
I once baked brownies for my best pals..they were as hard as stones..=(
Needless to say nobody ate it .
Ok i shall take up the challenge..
what´s the recipe for quiche heeeeeee…..?????
Dearest Chef Negi,
I googled it and don’t if it’s authentic French! LOL… but this Crab Quiche sounds scrumptious!
1 pastry shell (9 inch), partially baked
1 tablespoon butter
2 tablespoons shallots, minced
1 cup crabmeat
1 tablespoon flour
1 1/2 cups Swiss cheese, shredded/divided
3 eggs
1 cup half and half
1/2 teaspoon salt
dash white pepper or hot pepper sauce
dash nutmeg
minced parsley
Preparation:
Have a 9-inch pastry shell partially baked. Saute shallots in butter until tender, about 2 minutes; mix with crabmeat and flour; set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees.
Ding!
…….there e have Crab Quiche. Woooozz….
;P
Hey Sharon, stony Brownies rules also you know? Like the very adorable advertisement Oreo produced with Kids dipping those scrumptious cookies in milk. Oh i loved that. (It was my saviour during stressful A-levels prep years back!)
Nowadays, I always do that for those quite hardy brownies instead, which I fanatially love by the way, from a mediocre confectionery near home and complement them with Daisy Hi LoLo – HEAVENLY!
So, FedEx those ’stony’ brownies to me man!!
bien sur que j’ai reconnu
et une photo du passerelle du palais de justice aussi non?
I loooove the bridge… especially walking towards vieux lyon at night with the icy wind blowing against my face and jumping on it right in the middle to make it shake…heez
Quiche too difficult for me!!! HELP!!
BUt thank you for the recipe Gavin..
someday i will make an attempt to bake..
Stone brownies no problem dude! ANYTIME man!!!