Battle of Ingredients: October 2019 Fall BBQ

Battle of Ingredients

Its been a long time since our last Battle of Ingredients! To be fair, we did have a dinner outing (or two) during this hiatus but it wasn’t nothing that I particularly wanted or had time to write about but the group got back together on the last weekend of October to get in a final little BBQ session. Phoebe made a few version of ribs and brought some assorted veggies while I did some drumsticks and butternut squash for the grill and brought some extra stuff to pad the menu in case there wasn’t enough food.

Drinks

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As usual, our friend provided the beverages. This time, he went for the assorted pack of Pepito’s Sangria which had three varieties: Sangria Blanca, Sangria Rosada and Bella Sangria. It had different non-alcoholic wine bases although there was still 4% of alcohol content in it so its a bit odd. Its light and fruity. I only had the Sangria Blanca and Sangria Rosada because the other one was the red wine base so while its non-alcoholic, it was more of a precaution. Sangria Rosada definitely had the berry flavors more while the Blanca was more the harvest fruits like apples and pears.

Main Dishes

Kim

Drumsticks

To kick things off, the first thing I made was Chicken Drumsticks. They are covered with the Dim Sum Dry Rub that I had bought previously and had already used before. It was a busy weekend so still working with the more familiar recipes. The last time I had used it on chicken wings and it still worked really well with the drum sticks. We had given it a little time to sit covered between tossing it on the grill.

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Butternut Squash seemed like a nice fall addition to the menu. Squashes are in abundance now so its always great to add them in. Its hard to cut but then I had done a similar recipe from Goodfood before in the oven and decided to give it a shot on the grill. This is done really simple. We just peel and then cut it into pieces, remove the seed and then sprinkle with salt and pepper and then its ready to put on the aluminium plates to grill. I forgot to add some honey to give it some sweetness at the end but that was supposed to be the plan.

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As the additional stuff in case there wasn’t enough food, I went out to M&M Food Markets and picked up the veggie burger patties (because they were on sale) and also the dinner rolls. I can’t say that I liked either of these very much. The dinner rolls turned hard really fast and the patties tasted a bit odd so still on the hunt for a good veggie burger patty.

Phoebe

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Lack of pictures on my part but Phoebe did make two types of ribs. The one above is the Korean Galbi style attempt which turned out pretty good. I eat rather bland food so I thought it was a little on the salty side however, for normal people who eat regular flavored food, this was pretty on point.

Her second style which is not here because it came off the grill after we started eating was a Honey Soy Sauce which is her little one’s favorite.

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Finally, the last dish to show itself is an assorted veggie platter to grill. It had both yellow and green zucchini, asparagus and Portobello mushrooms.

Overall…its a bit of a normal little Battle of Ingredients but as a little BBQ to get back into the routine of things, we had a lot of fun. Everything turned out pretty good and we had a nice balance of vegetables and meat. The alcohol was also very light and fruity.

Next up in the Battle of Ingredients is our normal November hiatus as we go and explore MTL a Table offerings. Right now, we have 3 booked in (and shouldn’t have more than that on our side at least). With that said, the first one has already happened as this post goes up so that’s coming up very soon.

My October Adventures!

Weekly Adventures (2)

Welcome to the October Adventures! Its been a crazy month full of lots of things going on. Suffice to say other than cooler weather and some really windy and rainy days where we got some of the closing gardens and other preparing the house for winter thing going on (which I won’t talk about because I’m not sure anyone wants to know about it), it was a clash for festivals. Let’s look back and see what happened!

Hiking: CIME Haut-Richelieu at Mont St-Gregoire

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I’m not sure how many more hikes we can get in before the season is too cold to go, but we’re taking them as we can between festivals and other commitments and getting the house ready for the winter season and whatnot. After a much debated weekend with bad weather looming over our heads, the weather finally changed and we decided to go for a hike a little closer to us and went to the nearby tourism area and found CIME Haut-Richelieu at Mont St-Gregoire which had a very reasonable 4km hike. It was steep and rather quick elevation with lots of steps and stairs and rocks to walk over. We took the panoramic trail and got a pretty nice view of the area around.

Festival Du Nouveau Cinema (October 9 to 20)

Fantasia 2019 (1)

Festival du Nouveau Cinema kicked off on October 9th with the program mostly starting the next day (since press doesn’t access to opening and closing films). With that said, this is the first day doing media to cover this festival so a little of the jitters as this festival has some rather deeper films and a lot of the films themselves are all about taking chances with the synopsis provided as well as having very limited evening timeslots to fit them all in making the scheduling very time-consuming and constantly going through changes during the festival. However, that is behind us now and things went fairly smoothly. I had wanted to do on average one review per day and overall, I managed to achieve it.

Here’s the full list of films if you missed any of them:

  • Little Joe
  • Color Out of Space
  • Family Romance LLC
  • Diner
  • Adoration
  • Sole
  • J’ai Perdu Mon Corps
  • Mickey and the Bear
  • A White, White Day
  • Dirty God
  • Carte Blanches Shorts : Aujourd’hui ou je meurs; Pluie sui tole volée

Highlighted are my top 5 in no specific order. If you want to know my top movie, its Diner. Hands down, no competition because while the other films were great, this one has rewatchability in its favor.

Sherbrooke Met La Table & Parc de la Gorge de Coaticook

Like previous years, we take a day out to the Eastern Townships to go check out a restaurant part of Sherbrooke Met la Table. This time, we decided to go back to one of the first ones we tried called OMG Resto which is actually located in a what used to be a church. We went for the lunch menu but ended up getting the normal.

After that, we headed for a little hike at Parc de la Gorge de Coaticook. We had previously gone at night for Foresta Lumina. Its a nice little family trail although has a lot of steep stairs and slopes.

Toronto After Dark Film Festival (October 17 to 25)

Toronto After Dark Film Festival

Overlapping the last few days of Festival du Nouveau Cinema was receiving the approval for remote coverage for Toronto After Dark Film Festival for its short films, which was a lot of them. About 95% of the films were available and I managed to review almost all of those available. All the movies are above and I’m not going to list them all separately but just in how I batched them in the posts and then share my top 5 (which will be hard).

I don’t review a lot of short films over here but this festival’s shorts definitely opened my eyes to some very creative premises and some outstanding stories. With that said, these are my top picks:

  • Turbo Killer
  • Hearth
  • Barbara-Anne
  • La Noria
  • Moment
  • The Haunted Swordsman

Lambcast: Evil Dead Franchise

Nothing like a little last minute podcast call-up to add into festival season. However, it did help binge watch the Evil Dead Franchise to prepare for the Evil Dead discussion over at The Lambcast with a bunch of people with rather interesting opinions about this one. Its always a fun time at Lambcast recording so head over to check out the episode HERE.

Battle of Ingredients

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With the summer and warm weather going away and festivals slowly fading in the background with events and such, we’re back on track with Battle of Ingredients. October Battle of Ingredients is the Fall BBQ. The post is a bit delayed but its currently in the works. Expect it up next week some time.

Other than that, November Battle of Ingredients is always hiatus due to our checking out the MTL a Table event. We will be checking out three restaurants this year if all goes to plan so I’ll be talking about it as it happens!

Game Warp Podcast is Back!

We’ve been on a huge podcast hiatus for Game Warp. While we have been getting back on the blogging side of things, which is always a great start and will continue to be focused on the blog. The podcast is back in our recording schedule. After some changes a few months ago and the festival coverages and such, we have moved ourselves onto Anchor and be an audio podcast from now on. I’m sure I mentioned it before. The episodes will be audio format only available on Youtube as well.

To kick things back into action, and to show our diversity on this whole rebranding thing we’re doing, we start off with something a little different and that is a discussion on Essential Horror Games!

You can check out the episode over on Game Warp HERE.

Halloween Marathon Wrap-up

With all the crazy stuff going on in the final 2 weeks of October, suffice to say that the marathon somewhat didn’t quite happen although Toronto After Dark did work in my favor on that level. I still have one double feature to come out for the marathon and it will be done ASAP. However, in general, things are wrapped up here! Its been a fun month and I actually got quite a bit done in the first half of the month.

Upcoming November Events: MTL a Table, MEGA MTL, Blood in the Snow Festival

Cute Kitty Pic

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That’s it for the October Adventures!
What have you been up to?

Battle of Ingredients #14 BBQ in the Thunderstorm

The summer is officially here and the weather has been beautiful with a heat wave of sort, more like humidity that swept through this past week as the thunderstorm just refused to roll in. Of course, Phoebe and I ended up choosing the day for the Battle of Ingredients on the day that the thunderstorm did hit. The thunderstorm did give us the perk of having a nice cool breeze. The husband was a champ and toughed out the rain under our car port to be the grill master. Summer BBQ is always a theme with us and we did try to keep things a little different and give some variety.

Drinks

Smirnoff Ice

As a change in pace, especially since I also found out that I had overtime on Sunday, my friends brought in the lighter coolers for our drinks and chose a mix pack for Smirnoff Ice which had the Classic, Wild Berry, Raspberry and Orange. These ones are always light and fun. Its been a while since I’ve had a Smirnoff Ice so it definitely brings me back to the early days when I first got introduced to the whole drinking alcohol business. Back to this choice, it was really refreshing and fruity and suitable for the general shindig.

BBQ Food

Phoebe

BBQ Mushrooms

Mushrooms, Corn & Zucchini

Coca Cola Chicken Drumsticks

Coca Cola Marinated Chicken Drumsticks

Phoebe bought over some mushrooms (mini bella & fresh shiitake) along with zucchini and corn to grill as our veggies. At the same time, she did a take 2 on last year’s coca cola chicken wings except this time she used drumsticks and had marinated them for 2 days beforehand to hopefully get the coca cola flavor more prominent. While the drumsticks still didn’t have the cola taste being exceptionally standout, it still had a really nice flavor to it.

Kim

Chicken and Veggies Skewers

Chicken and Veggie Skewers

Bacon wrapped sausages

Bacon-wrapped Sausages

My contribution went to two very basic options. The first was the bacon-wrapped sausages which I had planned for last time but didn’t end up doing so here we go. It turned out as it would to be quite good since you can’t really go wrong with sausages and bacon combo (at least to me). Chicken and Veggies skewers composed of chicken thighs, zucchini, bell peppers and Spanish onion. We also decided to try a new barbecue sauce and bought the Joe Beef one. They turned out really good as well.

Dessert

Nothing for dessert tonight and we chose the healthy route of having fruits which I obviously forgot to take a picture of. Next time, I’ll have some other plans.

That’s it for this Battle of Ingredients!
July is a busy month (as explained in the last Weekly Adventures post HERE), so we are working out some place to dine out instead.
Battle of Ingredients should resume in August (we are working out availability…). 

Battle of Ingredients: New Year’s Eve Hot Pot

BATTLE OF INGREDIENTS

It seems we do about 6 Battles a year looking at things to land on our 12th session for NYE Hot Pot in our second year of Battle of Ingredients. We are definitely getting more organized, I can tell you that much. Most of the time, things don’t happen because we are busy with one thing or another with life. 2018 wrapped up in style with ourselves doing a New Year’s Eve Hot Pot session. There isn’t really much to talk about usually but here’s a little sharing on the stuff I put together and other vegetables and noodles we used.

Wines

Wines

We actually only got to drinking the J.P. Chenet Rose Sparkling Wine. It was a nice match for the meal. We mixed up some drinks for the rest of the evening with some people spiking their soda with tequila or Rum and Coke and myself, I had some Cranberry Ginger Ale spiked with Irish Whiskey or Apricot Brandy.

Hot Pot

Hot Pot

Our division of tasks for this battle of ingredients were Phoebe with the vegetables, fruits and other things necessary like noodles and she prepared a soup base (which we didn’t end up using because of technical difficulties she is still thinking about).

Hot Pot

She brought:

  • Bok Choy
  • Chinese Broccoli
  • Enoki Mushrooms
  • Udon Noodles
  • Konnyaku Noodles
  • Egg Tofu
  • Apples and Oranges

I took care of meats and dessert. I forgot to take a picture of everything so forgive the incomplete bits.

Dumplings Pork Balls

  • Pork Balls (Homemade with minced lean ground pork and garlic seasoned with salt and pepper)
  • Dumplings (Homemade with the same as the previous and store-bought wonton wrappers)
  • Sliced Chicken breast seasoned with sesame oil, salt and pepper
  • Store bought Frozen fondue beef slices
  • Fish Tofu (from my mom)

Pumpkin Cookies

As for dessert, I had some dough left from the previous potluck so made some more Pumpkin Cookies.

Also bought:

  • Marshmallows
  • Lindt Dark Chocolate
    • 70% Madagascar
    • Swiss Dark

For soup bases, we had a divided pot borrowed from my mom. One side was with water and all the flavoring was from the ingredients added in while the other part was diluted Chicken Broth.

The hot pot went really well. Phoebe and I did most of the cooking and allocated food to everyone around the table. There’s always the worry of not having enough food and it all worked out. We even had leftovers. Definitely something to consider for the winter months to do as it makes it a lot simpler and actually quite nice to explore what ingredients to use and soup bases to make and such. It is an idea that we can discuss further to change things up just like how we slot in BBQ during the summer.

My Weekly Adventures: When Work Takes Over…Again & The Game Plan (for the rest of 2018)

Welcome to the next weekly adventures. Maybe I should call this non-adventures? I’m not sure much happened other than myself sitting around watching TV, cleaning or going nuts over work, work and more work at the office and at home or multitasking a lot. So, let me think back about what to talk about  and whether something interesting happened over the last two weeks and hopefully this post won’t be a complete disaster….

Battle of Ingredients

Battle of Ingredients is back on track now. We also went back to our indoors non-BBQ format. This time we had the star of the show that Phoebe took care of with our friend’s winter melon. As for myself, I went the normal route and did something much more simple trying out a new spice for the chicken dish and then made some fall appropriate dessert. This time, we went into a true collab format and Phoebe tested out her recipe-writing skills.

You can head over and check out the post HERE.

Movies and Tea – Season 2: Guillermo Del Toro

Season 2 for Movies and Tea has officially started. I know that I just posted this yesterday as part of the Halloween Marathon. I have been so proud of this project that I just can’t help to share it in case anyone missed it yesterday. This season, we’re checking out Guillermo Del Toro’s films. For myself, Del Toro got on my radar after Pan’s Labyrinth but how were his films before that one? That is my journey in this Movies and Tea season. Of course, we kick off with his debut directorial feature, Cronos.

As a final shoutout, we are looking for guests this season. Drop me an email at kim.tranquildreams@gmail.com with which of Del Toro’s films you want to talk about and we’ll see if we can work something out.

Halloween Marathon 2018

Halloween Marathon

Halloween Marathon 2018 is done and over with. A lot of films I had planned didn’t happen but still, I still managed to get a few things watched and some new series as well. I’m actually quite pleased with how it turned out especially since there was a mix of reviews and not just movies. Its how I would prefer to do this. If you missed any of it, the Halloween marathon page is updated. You can find it HERE.

NaNoWriMo 2018 – Best of Luck to Participants

As a participant of NaNoWriMo, I always take some time to encourage all of you participating in the month-long grind to get a first draft of a novel written for a grand total of 50,000 words. While I do have an idea that I want to write about, I have decided to not write one. I’m still on the fence so who knows, maybe I’ll still jump in later on. I mean, I have pulled off a homerun week of 30,000 one year so its still possible. However, my plan is to edit a novel that I wrote during NaNoWriMo. Not for publishing, just so that I can get one of these done completely. I know I say it every year but I’ll figure out some way to stuff it into my overloaded schedule as it is. Either way, for you courageous challengers, best of luck! Just remember, that you can do it. Stay on track and remember that editing is the after process. Just keep on writing and 50,000 words will come to you or even more. 🙂

What’s Coming Up – Game Plan

2018 hasn’t exactly gone the way I had anticipated. As some of you have seen, I’ve kind of slowed down operations overall on all the projects this past month (if not the past few months). Reason being that I just wasn’t motivated and it felt like so much other personal life things were weighing down on me that I was just exhausted. In fact, if you look at all the stuff I’ve watched versus how many of those still need to be written, its endless. In terms of movies, I’m relatively on track especially since I do a lot of double features but TV binges are just way behind so much that I’ve started rewatching some of the series in order to do the binge post.

With that said, the new year is in two months. December usually goes out to holiday films. I probably will need some twist to it unless I watch a lot of Hallmark movies. It really depends what Netflix has to offer so I’ll talk about it later. November has that added task mentioned above to edit one of my past novels from NaNoWriMo. I have probably 4 or 5 written. With that said, 2019 means not only that the blogiversary is coming up in mid January but also what changes to be made come the new year. Its been on my mind for a while now since I can’t do everything and keep up with my two other podcasts. Something has to give and its where its getting me in a little bit of an unsure phase of whether its because I just lacked motivation this year that things fell behind or if I had better time management that it would have worked out with the current system.

Anyways, not much of a game plan but the goal is to get a lot of those TV binges and Double Features movie reviews out over the next two months to try to catch up. I’m getting back a lot of the writing motivation so hopefully all the projects will be up and running now. Movies and Tea already is in Season 2 as mentioned before so that is already a positive start!

Cute Kitty Pic

cat

Battle of Ingredients: Fall: Winter Melon & Pumpkin

Welcome to the next Battle of Ingredients!

This time, we are actually taking a focus on a Chinese vegetable, Winter Melon which our guests had as harvest and Phoebe from Starry Traveler’s Road, my partner in crime in this project took the helm on our featured vegetable. As for myself, I took the back seat on this one and chose pumpkin as my fall harvest highlight, however, mine wasn’t our own harvest but just a recipe with the ingredient. I don’t have the land to grow pumpkin. (However, I did get two little ones that I haven’t made yet so I’ll be making a dessert out of that one soon.) We’re back indoors for the next few months until summer arrives.

Wine

wine

Dr. Loosen Riesling 2017

We started our main meal with the Riesling. The primary reason is that the second sparkling wine needed some more chilling time. This one is pretty good. It starts off slightly dry however the finish is very smooth. Its categorized as fruity and sweet which it delivers for sure.

Domaine de Lavoie Poiré Mousseaux 2014

We’re personally at our house at least, not much into pear flavored drinks. In fact, I can’t remember the last time I bought one however, this one was surprisingly good. It had a very subtle pear flavor and was a nice change. We cracked this one open with our dessert which was very fitting, I’d say.

Starter

Winter Melon

winter melon soup

Winter Melon Soup
Recipe by Phoebe

Ingredients:
Winter Melon
Dried Chinese mushrooms
Shrimps
Chicken Breasts (x2)
Jinhua Ham
Water
Dried scallop (optional)

Utensils:
Knife
Cutting Board
Bowl
Thermal Cooker
(using the Japanese Import Thermos Thermal Cooker)

*Our friend who gave the massive winter melon already removed the little fur on the melon with newspaper so it is easier to handle)*

  1. Soak dried Chinese mushrooms in bowl of water
  2. Cut the winter melon. Remove both the skin and seeds.
  3. Cut winter melon chunks to desired size (bigger pieces is normally better as the melon will disintegrate if too small)
  4. Put melon in stainless steel inner pot.
  5. Put in chicken breasts and shrimps.
  6. After a little while, pour the water of the Chinese mushrooms and toss mushrooms with other ingredients.
  7. Cut a small piece of Jinhua ham (do not put too much or it will be salty).
  8. Add water to the inner stainless steel pot and simmer to a boil (big bubbles).
  9. Put into the insulated outer container to cook for a few hours.

The soup turned out so good. Winter melon was cooked perfectly. The chicken, shrimps and mushrooms enhanced the flavor of the winter melon and soup in a whole. This is a fairly time consuming process to make any kind of Chinese soup so kudos to Phoebe for taking on this challenge.

Main Meal

Dim Sum

My contribution is the much more easy and simple meal here. The pasta is a mix of gluten-free spaghetti and Catelli Protein spaghettini. The vegetables are cooked in the pan and has carrots, brussel sprouts and portobello mushrooms. The chicken here is the highlight as I used chicken thighs and a local spice that I bought from Rustique Pies called Dim Sum which is a fun take with five spices. This dry rub was the highlight of my dish and I have to say that it turned out pretty good. It was slightly spicy though but worked so well.

The original concept was to have it all cooked together as one big pasta dish however, my pan just wasn’t big enough so I ended up doing it like this. The idea is that the seasoning from the chicken and vegetables will give the pasta taste so depending on how it was mixed, the pasta could have felt bland as I only put a little oil and salt in there. Most of the flavors was the in the chicken and vegetables.

winter nelon

Winter Melon and Jinhua Ham
Recipe by Phoebe

Ingredients:
Winter Melon
Jinhua Ham
Honey (maple syrup taste better if I recall)

Utensils:
Knife
Cutting board
Spoon
Deep flat pan with lid
Steaming Dish
Steaming Rack

  1. Cut winter melon to bigger pieces, remove seeds and skin.
  2. Prepare pot with water to steam.
  3. Gently slice in the middle of the big chunks and put in steaming dish.
  4. Cut the Jinhua ham in slices and place a slice into the middle of the melon chunks.
  5. Drizzle the melon and ham with a spoonful of honey
  6. Steam until melon and ham are cooked. Winter melon will become transparent when cooked.

This winter melon and Jinhua ham dish was done really well. For one, the winter melon was cooked perfectly. The balance here is mostly however between the honey’s sweetness and the Jinhua ham’s saltiness. Phoebe made a point above about how maple syrup was the original ingredient which we didn’t happen to have a small portion to use so she went with honey. In my opinion, this did turn out that honey didn’t quite overcome the powerful saltiness of Jinhua ham. However, that’s my opinion. I know that for someone who likes saltier foods (and not bland like myself), this worked pretty well.

Dessert

Pumpkin Cookies

Pumpkin Cookies

Recipe found via Pinterest: https://lovelylittlekitchen.com/soft-pumpkin-cookies/

I was actually able to use this recipe exactly as it was. The only ingredient that I didn’t use was the nutmeg. Also, I ended up cutting the recipe in half because I didn’t want to 3 dozen. However, seeing as everyone loved it and pretty much ate it all in the evening. Probably 3 dozen would have been good. This one was really good. For one, it was fluffy and soft. Phoebe had a comment about how it wasn’t heavy on cinnamon as she doesn’t like cinnamon as much but it worked with this recipe as it was fairly subtle and balanced between the ingredients.

 This wraps up this month’s Battle of Ingredients!
Next month, we head out like past years to MTL a Table in November before we head back to the kitchen and homecooking.

Battle of Ingredients: Moon Festival & Autumn BBQ

Battle of Ingredients

Welcome to the next round of Battle of Ingredients hosted together with Phoebe over at Starry Traveler’s Road. This month’s get together was a slightly belated Moon Festival celebration as well as the last BBQ of the season.

Its a packed one this time so let’s see what we came up with. A lot of the food was really thought up simply by our brains so if we have recipes references, we’ll share it, if not, we can list some ingredients or whatnot. this time seems mostly to be checking out spices and such. Nothing too complex as we were both fairly busy with our personal lives.

Wines

Wine

The two wines offered by our friends this time were these two rose wines

  • Listel
  • Cote des roses

I will talk about both of these wine in the upcoming wine recap. I had already tasted Cote des Roses before but realized that I hadn’t shared it in any wine recaps before (oops..).

Main Courses

BBQ

We went fairly simple this time. Phoebe took care of most of the food. She had some vegetables from various types of cauliflowers to peppers and more. She also had corn. There was also steaks which she had two types of seasoning for. The first was a gourmet steak spice blend and the second was a innovative herb type which was a mix of oregano and thyme with salt.

BBQ

My contribution for dinner were kabobs. It had sausages, zucchini, peppers, mini portobello mushrooms and onions. The sausages were the IGA supermarket brands. One kabob had the honey-garlic flavor and the other one was wine and chives. There was no additional seasoning added to anything. We just put it on the skewer and barbecued it.

Results

I’m sorry that I didn’t take more of the veggies pic. However, everything turned out really good. The steaks had two different flavors. The one with the spices had more of the flavor as the spices were on the steaks itself. While the herbs and salt was more subtle, which is normal since it was just on top. As for the kabobs, I thought they turned out fairly well. It was fairly packed but cooked quickly so was good. The sausage flavors were also quite delicious.

Dessert

 

king's pastry

Dessert was obviously the highlight here and that’s moon cakes. Just like last year, we went for a more local brand. This one is a Canadian brand, King’s Pastry. It was a variety pack (like last year as well). The flavors were the following:

  • Date paste
  • Red Bean paste with melon bits
  • Traditional one egg yolk lotus paste
  • Five nuts

To be honest, they were okay. The five nuts had the citrus peel which was a bit intense. My husband and Phoebe was not a fan of it to say the least. The traditional was a bit too sweet. The date paste turned out better than expected. The same applied for the red bean paste.

We also had a fruit bowl that I put together with apples, clementines and grapes but I forgot to take a picture so we’ll leave that out since no one really ate any of it with the amount of sweets we already had.

Overall, a simple but lovely meal together!
This is a wrap for this Battle of Ingredients!
Back to the indoor kitchen for us as we figure out our next battle!
Nothing settled just yet..we’ll be back in a few weeks!