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Recent Delights, Vol. 19. Now we’re cookin’

Some noodles and other ingredients ready for a simple lunch of Japanese yakisoba. I made this one with some sliced pork and cabbage.

Still trying to perfect the meatball. Mine are getting pretty good and have been solidified as my daughter’s favourite food. They’ll come in handy now that we’re socked in with snow in New Brunswick.

A lamb samosa from Prashad’s on Loch Lomond Road in Saint John.  Heated and served simply with some chili garlic sauce and coriander chutney, Prashad’s are still the best samosas’ around.