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一年一度的St. Patrick's Day又來臨了。

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2009.3

晚上七點在開車回家的路上,打手機給遠在倫敦的老公,那一端傳來的是:嘟嘟嘟...您撥打的手機已關機的回應
不知不覺的眼眶就濕潤了

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2009.3
一年多前跟一個朋友在MSN上聊天,他的一番話讓我印象深刻,他說:
 

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3/14/2009
為了歡送Joe 跟 Claire夫婦遷居Atlanta, Nancy 準備了一桌子酒菜招待大夥。這是一群很有趣的團體,每一個人不是來自台灣就是大陸,而且都在高中或大學之後才來美國。中文是大夥的母語,但偏偏每次聚會都是以英語交談,很怪吧?

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3/12/2009
KK visited Chicago a week ago, who was a friend of Tze's back in Minneapolis.   I joined him and his friends for a Malaysian dinner at Penang restaurant in Schaumburg IL. The food was awesome!  Definitely much better than the old Penang in Chinatown.  

 

From the restaurant website: http://www.penangarlington.com/

Malaysian culinary style is mainly influenced by its four major Asian groups - Malay, Thai, Chinese, & Indian. The basic style of Malay cooking lies in the preparation of "wet" spices (ex: lemongrass, shallots, ginger, garlic, fresh chilies & turmeric) as well as "dry" spices (eg: coriander, cumin, aniseed, cloves, cinnamon, & cardamom).  Malaysian curries are delicately flavored with various herbs and leaves such as galangal, fragrant lime or coriander.

This traditional cooking style at Penang restaurant was inherited by Chef Lim from his grandmother who started the first PENANG restaurant in America. The name "Penang" itself is acquired from one of the thirteen states of Malaysia. Located in the South China Sea, Malaysia, was a major international sea port for mercenaries and traders from the East and West.

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