Two years ago I moved from New York to Beijing.  Does anybody known what that mean?  This little project is a phoenix rising out of the tormenting flames of living here with all its misery.  So come share how I turned a lot of frustration and anger in a lovely meal.

By the way, could I sneak in a small disclaimer?   I have never, NEVER measured anything during cooking, nor have I ever, EVER precisely followed a recipe successfully… until recently that is.  Hence, yea, I sucked at baking… until recently that is, too.  This is due to an inner disability, an ailment if you will, for me to follow instructions to the last increments.  But oh, believe me I have learnt the lesson ~ when it comes to baking, just obey, Mandy, JUST obey…

But, having said that, cooking is a completely different animal.  I don’t know anybody who actually cooks regularly, measures when they cook.  It involves a lot of… experience…, tasting…, adjusting and then re-adjusting…  Unfortunately, a recipe just isn’t a “recipe” without measurements, right?  So, please bear with me, all the measurements in here (except for BAKERY/PASTRY RECIPES of course!) are “guides”.  They are good ideas of how much to use (even SALT comes in different level of saltiness!!), but by all means ADJUST if something seems off!  Too salty…too bland…I mean we have taste buds, we should use them.