Back in February, I went to one of the most beautiful cities in the world, Paris. So this post is long overdue. Here are two of my favorite food places during my last trip to Paris.

Roger La Grenouille
26/28 Rue des Grands Augustins, Paris, France

The interior of Roger La Grenouille was wonderful and rustic. This place is famous for frog legs (hence the frogs every place everywhere). And it was where I tried escargots for the first time!

DSC04804 DSC04809 DSC04813
You can see the escargots peeking from under the fish. And the sauce for the frog legs was very tasty.


Café des 2 Moulins
15 Rue Lepic, Paris, France

Every couple of months, I make it a point to watch the film Amélie. I think it has to do with how I always imagined my life to be, that a cute French (or non-French) guy would surprise me while I was making my cake, and I would live in the middle of Paris. Of course, neither has come true, but still, it is a lovely film (and a good one to refresh my French every so often). Naturally, I had to visit the café where it was filmed. The café actually looks bigger in person, and while a few things were missing, they kept most of the interior.

DSC04916 DSC04918 DSC04920 DSC04921

Baked Fish Fillets and Mussels with Lemon, Tomato, and Red Capsicum Puree

Have you ever made a dish that was so flavorful that you wanted to make it again and again, and you think you won’t get sick of it? This recipe adapted from Baked Fish Fillets with Lemon & Red Capsicum Puree. I made a few changes, such as adding cabbage and mussels, and a roasted tomato to the puree. It goes great with fried potatoes or even rice.


1 large red capsicum (bell pepper)
1 medium tomato
3 cloves garlic
1/2 cup olive oil
1/4 cup lemon juice
3 teaspoons coriander seeds
6 fillets of white fish (approximately 4 ounces) each (I used tilapia)
10 half-shell New Zealand mussels
1 cup cut cabbage leaves
4 or 5 dried bay leaves
1/3 cup flat leaf parsley chopped finely
salt and ground black pepper to taste

1. Heat oven to 400˚F (200˚C). Cut the capsicum into quarters, removing the membrane and seeds. Place capsicum and tomato onto a baking tray skin side up and roast until the skin has darkened.
2. Place the capsicum, tomato, garlic, olive oil, coriander seeds, lemon juice, salt and black pepper into the bowl of a food processor. Process until smooth.
3. Place the cabbage leaves in an oiled baking dish. Season fish fillets and mussels with salt and black pepper, and place on top of cabbage. Pour the capsicum and tomato puree over the fish, scatter the bay leaves, and place in the oven for approximately 20 minutes at 400˚C (200˚F). Test fish is ready by inserting the point of a knife into the center of a fillet. If the fish is white and flaky, it is ready. If not, place back in the oven for another few minutes.
4. Sprinkle the chopped parsley over the fish and serve at once.

3 servings

Gingerbread Men and Thumbprint Cookies

Feeling quite the festive mood this year. However, whenever I bake, I later remember why I hardly bake. I don’t like baking. For me, it’s messy, time consuming, and somewhat impractical in my kitchen. For example, I could only bake six gingerbread men in the oven at one time. But anyway, they are almost done!

These are Gingerbread Men and Thumbprint Cookies from two of my favorite recipe websites.


QQ Sushi Lounge

QQ Sushi Lounge
Kanalstraße 10, Stuttgart, Germany

Been on a bit of a sushi trend lately. 🙂 Decided to check out a place called QQ Sushi Lounge, after hearing about it from a co-worker. Compared to Sushi-Ya, I think I like this place better because 1) the prices are considerably reasonable, and you still have decent sushi, and 2) this place is reminiscent of the sushi restaurants in California. They have my favorite roll, the Dragon Roll, so I was pretty excited.

Fried tuna roll, salmon nigiri, salmon maki, imitation crab and cucumber maki, seaweed salad, miso soup, and Dragon roll (fried shrimp tempura with avocado and eel).

Santa Salt Dough Ornament

Christmas is two days away. Want to have something cute and personal to hang on your tree? Make these lovely Santa hand ornaments out of salt dough with your children. And if you have toddler children, this is a fun way to explore those sensory skills by having them make the dough with you. Let them squish their fingers and hands into the dough. After when you’re done baking and painting them, make sure to seal the ornaments with a good sealant to protect from bugs.



4 cups flour
1 cup salt
1 1/2 cups warm water

1. Preheat oven to 300 degrees F. Combine ingredients and knead dough for 15-20 minutes.
2. Roll dough out. Press child’s hand into dough and cut around the hand. Make a small hole for the hanger.
3. Bake for about 40 minutes or until golden. You may have to bake longer depending on how thick the ornaments are. They will harden as they cool.
4. Paint and decorate as desired. Seal the paint with a sealant to keep bugs away.

Makes about 5 toddler-sized hand ornaments.

Merry Christmas and Happy Holidays!


A couple weeks back, I had the pleasure of visiting chocolART in Tuebingen, considered the biggest chocolate festival in Germany. There were many diverse chocolate specialties, coming from countries such as Africa, Switzerland, France, and Belgium. Here are some images from the festival.