grateful (COUNT=1913)

i++ sorting pictures from italy

i++ glen breton choco from joelina

i++ sinners and saint wine from amy

grateful (COUNT=1881)

i++ he sent me this pic when i was travelling

i++ i got him a box of neuhaus choco. the most geometric of course

grateful (COUNT=1851)

i++ he sent me this jpg

i++ munching coconut jerky

i++ drinking amara gran criollo

things (COUNT=1675)

i++ Door Stopper (red for chinese new year)

i++ Airline Choco

i++ Matches (playing with fire)

half windsor (COUNT=1653)

i++ half windsor

i++ coffee date @ muji (largest store outside of asia) ((toronto da best))

i++ non brunch @ eative with Ah Dur + V

i++ followed by card shopping @ kid icarus

i++ followed by window shopping @ soma (oh brave new world of calico cat cookies)

img src=ties.com

grateful (COUNT=1566)

For Easter

i++ Got him Reester Bunny

i++ Visited my parents in Toronto

My Mum: Another serving of Shanghai style beef noodles?
Us: Yes!!!

i++ Visited his parents in Collingwood

Him: There is no jam for bagel?
His Dad: We will get some

grateful (COUNT=1478)

Friday: choco treats from Ann
i++ askinosie dark + malted milk
i++ kakao toasted missouri pecans
i++ amara gran criollo

Saturday: traveling without traveling
i++ revisiting the necropolis
i++ fish snacks @ daniel et daniel
i++ colman’s mustard @ london calling

grateful (COUNT=1403)

Feeling like a simple meal today …

Egg bean sprout stir fry sprinkled with parsley

+ sadine in yuzu sauce

+ sake kit kat

img src=takaski

grateful (COUNT=1319)

img src=bahlsen

A few European snacks as a follow up to the Asian snack entry

i++ bahlsen dark chocolate afrika (German)
i++ trancetto cacao (Italian)
i++ whole wheat paris toast (French)

But of course the above are best paired with beverages invented in China five thousand years ago 🙂

i++ matcha
i++ earl grey: According to one legend, a grateful Chinese mandarin whose son was rescued from drowning by one of Lord Grey’s men first presented the blend to the Earl in 1803

chocolate & miso (COUNT=1267)

img src=somachocolate

i++ soma old school (picture above)

i++ dick taylor wild harvest alto beni

i++ niku miso: “I like to start my Niku Miso by caramelizing aromatics like shiitake mushrooms, scallions and ginger”

(dreaming about some kinda chocolate miso meat sauce)