Most of my baking is at least semi-healthy. I try to incorporate vegetables and high-nutrient foods like flaxseed and quinoa whenever I can. I tend to reduce the sugar and fat most recipes call for.
Not this time.
I love shortbread. I don’t make it often because I know it’s basically straight butter and sugar. But I could think of no better dessert to make on a weekend dedicated to Scottish food. Continue reading
I first heard the term “Gung Haggis Fat Choy” when I was a teenager in Western Canada. It was coined by “Toddish McWong,” a Vancouver student of Chinese descent whose university asked him to help out with their Robbie Burns Day celebrations. Since then, Gung Haggis Fat Choy has, according to McWong himself, “come to represent a celebration of combining cultures in untraditional ways.” And that is what this blog, my family and I are all about.
I’m a Canadian of Japanese descent and my husband is a Canadian of Scottish descent. We now live in England. We have two daughters, aged one and four, and I just went back to working full time after the New Year. Since I started working, I’ve gotten into the habit of doing a ton of cooking on the weekend and freezing some of the output so we can have dinner on the table quickly when I get home after work during the week. Since I love trying different types of international cooking and since I want to teach my older daughter about the world, I had the idea of doing a particular country’s food and tying it in with related educational activities every weekend. Continue reading
Gluten Free International 