Thursday, October 1, 2015
Every morning, the same dilemma: Do I sleep more or do I not....and the answer tends to be the same everytime: The snooze button!!! I don't know about you, but the snooze button is, practically, my best friend. I know, this is bad and I should just set my alarm once for the time that I want to get up...but I love to sleep and sleeping is wonderful. Does anyone share the same problem?
Monday, August 24, 2015
Hello my beautiful people!
I know... Je sais... J'ai été absente depuis trop longtemps, mais à partir d'aujourd'hui (j'espère) je serai plus présente.
De ce fais, j'aimerai vous faire part de mon expérience d'un comptoir pour emporté qui vient d'ouvrir cette année: Le Cochon Caché. ( cute ah comme petit nom) Au menu: de la porchetta, une spécialité italienne (la porchetta est un cochon farci cuit pendant plusieurs heures). Les portions sont généreuse et le service est chaleureux, de quoi satisfaire un estomac vide.
Alors , si vous êtes dans le coin de Villeray, je vous conseil de faire un petit tour et prendre une photo avec le petit cochon tout mignon.
Le Cochon Caché
7901 rue Henri-Julien, Montreal, Quebec H2R 2B9
Saturday, May 2, 2015
Afin de souligner l'anniversaire de la fête des mères, Le Château vous propose un petit concours tout simple. En effet, pour y participer, il ne vous suffit que d'effectuer deux petites étapes.
Thursday, April 23, 2015
There is always something in the world to celebrate, and a little while ago, it was time to celebrate our friend's birthday....Senny's birthday!!!
To celebrate his birthday, I had the chance to go the restaurant called "Kitchen Galerie" and quite frankly I was impressed. The food was amazing, the music was good (love me some reggae) and the ambiance was remarkable. I didn't know what kind of food we were going to devour but all I heard, was that the food was amazing and tasteful. Having people (don't get me wrong, all the reviews are also very good) telling me that the food was good was one thing, but actually tasting it was another!!!
Saturday, April 11, 2015
Does anyone have a case of over plugged, missing or uneven eyebrows just like me? If so, we probably share the same problem, which is finding the right product and the right shade. For many years, I've been looking everywhere to find the perfect product to fill in my eyebrows and many times I've been disappointed with my discoveries... Sometimes I would end up with too dark eyebrows that would make me look like the meanest girl in the room, red eyebrows (because it seems like many brows have red pigmentation in it and it sooooo didn't match with my hair color) and other times my eyebrows would just like I just drew them on (hello unnatural eyebrows! ). Well after my little journey of trying to find the right product, this is what I came to: the eyeshadow called "coquette" by mac
Tuesday, January 28, 2014
First, I hope everyone had a happy holidays and started this new year the way you wanted to. One of my accomplishments of 2013 was to be able to learn how to bake, create and design fondant cakes. Today, I want to share with you some of my creations. My favorite part of the process is to design the cake and at the end I am very proud of myself. To see people smile and excitement after seeing the cake is a wonderful feeling, it is really priceless to me. I must admit, making cakes take a lots of patient and time. But to see people happy is worth every minute spent on every cake.
Sunday, October 6, 2013
I've always loved seafood! When I say love, I mean LOVE with capital letters!!! I'm a big eater but not a great cooker but sometimes I can do wonders with my hands. So here's my take on an easy ceviche.
You will need:
You will need:
- About 20 shrimps, peeled and deveined (I am using 21/25, but I find using the 26/30 better because the shrimps won't be as thick)
- 1/3 of a big red onion
- A pinch of salt, pepper and sodium
- A teaspoon of fish sauce (you can add more later according to your taste)
- 1/3 of a cup of cilantro (you can put as much as you like, but not too much)
- 2 big citrus (I've actually use 2 and a half because I like it sour)