Blog Archives

The Answer to Living with Mister ButterFingers

Patch’s nickname is Butterfingers.  The last 2 things he broke were the chinese ceramic soup spoons.  Last time I went to restock my cutlery, I bought an extra one just in case he breaks one.  Since he broke a second one of the same collection, that means it’s time for a visit to the warehouse (see what I did there?).

I have 2 requirements when I buy porcelain ware – one is a gloss finish because scraping a metal utensil on unfinished ceramic (think Ikea) sends chills down my spine and the other one is that it can’t have a rough mole on it.  What I mean is that cheap ceremic has this unfinished spot which sticks out, you will definitely find these on cutlery in some chinese restaurants.

China Pottery Trading - 13900 Bridgeport Road, Richmond

I buy my chinese ceramics from China Pottery Trading.  It’s over the Knight bridge west of Ikea on Bridgeport.  Once you arrive and walk in the front doors, there’s no one to greet you, there’s no counter and just a couple of closed doors and a hallway.  Go through the hallway and it will lead you directly to a warehouse where you may see a couple of ppl working on packing boxes or moving pallets.    Just walk in like you know where you are going, even if you don’t.  It’s better to wander than stopping someone for directions because you will only get a weird look!  These guys are warehouse workers or accountants, not sales people. Read the rest of this entry

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Quickest Topping Everrrrrr – Fresh Berries Sauce

Here’s a quick and easy  recipe for making the yummiest fresh topping fsauce or pies, ice cream and fruits.  Simple ingredients in a few easy steps.  Great to keep in the fridge.

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Ong Choy, The Spinach That Can Swim

Patch and I would like to start eating more healthy Chinese food for dinner.  Healthy chinese food sounds like an oxymoron!  You can have healthy homemade non-greasy chinese dishes to accompany rice or congee.   One of his favourite veggie is Water Spinach also known as Ung choy, Tung choy but I always thought they are hard to prepare.

I bought the ong choy from a Chinese supermarket.   It almost $2 a pound and you have to throw out a good portion of the stalk where it’s hard and tough.

 

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