Belated Thanksgiving, no senior moment

My good friend, Diana, shared a video with me and it is so hilarious (but true) that I have to share with you all, especially with friends that are around my age.

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Funny Prayer about Getting Old at the Caregiver of the Year Dinner

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I had a good laugh watching the video and I believe you would too. Be patient with the first two minutes.After seeing the video this is what I wrote to my friend Diana.

“Good morning. What a hilarious video to wake up to and thanks for a good laugh. Jokes aside, there were so many things she mentioned that I have done before and I am only 57. Just a few days ago, I was clicking and clicking my car remote in front of a white car and wondering why I can't open the door. I said out loud to myself in a VERY irritating voice, "What's WRONG with this stupid remote?" Then I heard a man's voice behind me and said, "Aunty, I think you got the wrong car." Then I heard, "toot toot" and the car door was opened. I am sure you can imagine the rest of the story yourself. LOL! Oh Lord, where can I find a Home Instead Senior Care in Malaysia?”

Before I let you all go, I would like to share with you our Belated Thanksgiving Dinner with our good friends, John & Diana Ishii last Saturday. Oh, it is not that we forgot that the actual date for Thanksgiving was the Thursday before, no senior moment on this one. We had to defer our dinner two days due to the water service at our house being off for eight hours on Thanksgiving day. 

Quay Po had a tsunami in the kitchen before Quay Lo cooked up a tornado and the result was all these dishes we enjoyed and would like to share with you virtually.

A welcome drink prepared by my Quay Lo

Cranberry Martini to start the evening

Perfectly roasted turkey by my Quay Lo. I will get my Quay Lo
to share this recipe with you in another post.

It is a neccessity to have cranberry sauce to go with the roast turkey. 

Homemade cranberry sauce made by Quay Po.

I will share the recipe with you in another post.

Stuffing made by my Quay Lo - This stuffing is SUPER delicious and 

I will ask my Quay Lo to share the recipe with you all in another post.

This photo does not do justice to the dish because it was taken with my iPhone.

Brussels Sprouts with hazel nuts -This is a recipe from 

my friend, Wendy of Table for Two or More. 

Sorry for the low quality of the picture. 

Photo was taken with my iPhone.

Click on the photo to get the recipe

My Quay Lo hand carried this bottle of wine back from the U.S.

and kept it in our small wine chiller  for 9 years

He shared it with us ... Awesome!

Apple tarte tartin made by Quay Po. Please click 

on the either photos to get the recipe.

Triple Chocolate Brownies made by Quay Po. The best brownies recipe which

I will share with you in another post.

We had so much fun and laughter. Another fond memory for us to look back to in the years to come.  I give thanks for  whatever I have, and also what I have not, for we need the latter, so we will not take the former for granted. I also give thanks for having all of you riding along with me on my culinary adventures and all your tips, and help along the way. Stay tuned for my Quay Lo's recipes on roast turkey and the stuffing. If you make it for Christmas, you will surely WOW your guests. 

You must love her

The author of this guest post today needed no introduction. In fact, some of you might have known her longer than I do. She is a talented food blogger, a good friend and for sure a rare find. You must love her. She is Wendy of Table For Two Or More. I have been her ardent reader ever since I entered into the food blogging community. When I am out of idea what to cook or bake, her blog is one that I will go to, to draw inspiration. 


Oh, I have met Wendy in person and she is as bubbly as she sounded on her blog. I am looking forward to meet her and other Bloggers from the Northern States in Malaysia again soon. So far, I have enjoyed every food bloggers gathering or individual meet up. What can be more fun than meeting with warm and friendly people with plenty of yummilicious home cooked food and bakes to share? 

Coming back to Wendy, I admire her for being very adventurous with food ingredients and her knowledge about them. You have to be knowledgeable to use them to create your own recipes and that is what she does often. Most of all, I admire her generosity in sharing valuable tips in cooking and baking with us. It was great knowing her and it is wonderful to have her footprint on my blog today.

Let us now enjoy yet another great recipe from her. Don't blink your eyes.  Hey Wendy, how did you know brussels sprouts is my Quay Lo's favorite? Do you have sixth sense? LOL!

********

There's one thing I know about Quay Po that I am very sure none of you knew. Do you want to know what is that?

Veron.... I'm going to burst your bubble!

........................ *drumroll*

Ta-dah! Quay Po's mom is also from Kampar. Same as me. Grew up drinking the same water source from the hills. Ahh... feels good to know that.

The world is small. During my first meet up with QP, we chatted as she sent me back home to PJ after a smokey BBQ at Reese's. And we are both glad that we had that bit in common. It's always heart warming to know someone came from the same place as I did. First time meeting her and we yakked and yakked all the way until I reached.

Ok now, back to the blog post..

Last year, I tried making this, but it wasn’t nice. I didn’t read the details and cooked it over high heat and it smelled awful. How awful, hmmm…. Sulphurous? Like… bad vegetables almost rotting?

When I got my hands on the beautiful green balls again, I reread the whole thing carefully. It should be cooked over medium heat, but then the stoves we have here seem to be hotter than those in Western countries. And I learnt that brussel sprouts should never be overcooked, if not, it’ll be smeeeeeeeeeeellly

So, I cooked this over medium low heat this time and boy! These were good. The lower heat retained the fresh taste of butter. I also changed the apple cider vinegar to lemon juice as I find the vinegar to smell rather offensive in this dish. I also added sugar to the hazelnuts to add another dimension of taste to this cooked salad. Crispy, sweet, crunchy, buttery with a light hint of saltiness… delicious!

This recipe is pretty easy to do, just there are some details that one needs to take note. This amount serves 2 as a side dish, but I can just finish this up all by myself.

Brussels Sprouts Chiffonade with Hazelnuts

Recipe source: WendyinKK

Idea derived from : The Family Kitchen

150gm Brussels sprouts

½ Tbsp butter

¼ tsp salt

10 hazelnuts or more, chopped

½ Tbsp butter

½ tsp sugar

1 tsp lemon/lime juice

1. Wash and trim brussel sprouts. Cut into half lengthwise and slice thinly to create chiffonade.

2. In a cold pan, on medium heat put in butter. When butter starts to melt, turn heat to low. (don’t wait for fully melted).

3. Put in brussel sprouts chiffonade and spread it around. Do not toss them. Just leave it there for 1 minute. After that, lightly toss it and cook until slightly wilted. Put in salt and toss it. Taste to see if it’s salty enough and to check its doneness. Should be crispy but cooked. If it taste sulphurous, it’s overcooked. Place cooked brussel sprouts into a serving plate.

4. In the same pan, put in butter and chopped hazelnuts.

5. On low heat, sauté hazelnuts until they are very very slightly golden (you will notice it is no longer as white but turns to a cream colour). Put in sugar and cook until the sugar melts.

6. Pour hazelnuts and all that is in the pan over brussel sprouts.

7. Pour lemon/lime juice over just before serving.