Greetings! First off, I apologize for not posting lately. If you're a frequent visitor to my blog you probably know that I'm a UW student that's on the verge of graduating. The past few months have been hectic and I just couldn't find the time to bake and cook as much as I would like....so no posts. Forgive me....
As I reflect on the last few years...I would like to thank all of you for your support. As you may already know, I entered UW planning to major in education. But by my 2nd year I started to realize my passion for cooking and was pondering whether or not to switch over to a culinary school. After much though I decided to stay at UW to finish my B.A. majoring in Drama with an emphisis in costume and fashion design. Here I am today, I'm graduating this Saturday, June 9th at husky stadium.
What does the future hold? How should I know? After graduating I'll be traveling to Asia for a while so.....I probably won't be post much. Then I'll take the summer off and then it's off to culinary school to become a pastry chef. That's the plan for now. Oh yeah! I'm porbably going to be looking or a job...anyone want to hire me? lol
Anyways, just though I should post something to let everyone know what I've been up to and....so that no one will think that I'm dead for not posting in such a long time.
As I reflect on the last few years...I would like to thank all of you for your support. As you may already know, I entered UW planning to major in education. But by my 2nd year I started to realize my passion for cooking and was pondering whether or not to switch over to a culinary school. After much though I decided to stay at UW to finish my B.A. majoring in Drama with an emphisis in costume and fashion design. Here I am today, I'm graduating this Saturday, June 9th at husky stadium.
What does the future hold? How should I know? After graduating I'll be traveling to Asia for a while so.....I probably won't be post much. Then I'll take the summer off and then it's off to culinary school to become a pastry chef. That's the plan for now. Oh yeah! I'm porbably going to be looking or a job...anyone want to hire me? lol
Anyways, just though I should post something to let everyone know what I've been up to and....so that no one will think that I'm dead for not posting in such a long time.
Cheers and play with your food!!!
10:33 PM |
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hi there, I'm one of your frequent visitors and I've been wondering why there hasn't been any posts lately. Good to hear that you're back and looking forward to some more mouth-watering recipes. Your recipes help me a lot in learning more about cooking Viet food, which I should have learnt from my mum but never did and only regretted it when I left home and had to cook for myself. Anyway congratulations, keep up the good work and good luck with your future :D
Congratulation for your upcoming graduation! Yeah, you made it!!! UW is is the BEST school around WA (I am from Seattle too). I look forward for your next new recipes.
Congrats TT. HOpe you have time to drop a note or two about your travels. _K
Hello HT,
Congratulations! I am also from Seattle and love to cook. :) I haven't had time to try any of your recipes yet but intend to do so in the near future. :)
Take care and have fun on your trip to Asia.
N.
Hi TT, Congratulations and Best Wishes for your new plan. Have a wonderful trip to Asia too.
jc
Congrats TT!! Have a wonderful trip and bring back lots of new recipes from your travel. Wish you best of luck in your future.
I love Vietnamese dessert but most people see it as cheap food that they can pick up at a grocery store. With your culinary talent and curiosity, you can definitely elevate Vietnamese desserts to new level.
Please keep on blogging!! -Kate
Hi TT,
Congratulations on your graduation and best wishes for all your future endeavors.
Hi, I also live in Seattle and I am so glad I stumbled upon your site!! I was browsing around for banh bot chien recipes/articles because it's one of my favorite things to eat. (I'm Korean-American but I love Vietnamese food, being that I'm from Houston- home of such great Vietnamese cuisine).
Where do you like to go eat Vietnamese food in Seattle? Do you by any chance know where I can get good banh bot chien? I've tried it at Greenleaf but it was very subpar... Thanks!
First of all, congratulation on your grads and hope you succeed on everything you do.
Secondly, I need to let you know my appreciation on your generous time and knowledge of making this website.
I wish you had seen my reaction when I saw your website. I was so happy and excited. I have been looking for the Vietnamese recipes and nowhere has the complete ones as yours.
Once again, thank you very much and please, keep this website available forever...
Hi TT,
Congratulations on your achievements; I am also from the class of '07 at the UW. I ran across a link to your blog on wikipedia and found your blog to be very interesting. Heh, I am also taking a year off to work and then to travel to Asia this April. My friend and I planned to drop by Hong Kong, China, and probably Vietnam (I haven't been back since '97). One thing I missed is the delicious food you can get from the simple food venders on the streets to the targeted Viet Kieu restaurants. Cheers. Ann
Chi Minh City, VN. I like your page 'cause of food. Today, i find the way to make "chè bông cỏ" and google show me your page. it's interesting! In VN i dont know where 'bong co' is hix. i have a coconut shop named "Dừa Sương Sa 8x" and i want to have new kind of sweet-soup. Could i be your friend? :> I'm a mod of website www.vnnavi.com (vietnam navigator about restaurant, coffee shop, food ..) My contact http://360.yahoo.com/devil_besides_you_666
9 2 meet you!
Thank you for all of the great recipes. I am looking for a traditional cake filling that contains shredded young coconut. Do you have such a recipe? Or, what filling would you suggest for your spongefon cake?
Thank you,
Roxanne from Central Valley California
Roxanne,
mix your frosting with shredded young coconut (buy frozen from asian stores) and use it to fill your cake.
FYI...
there is no such thing as "traditional" cake filling that contains young coconut. Cakes that are frosted/iced made their way to Asia via European colonization and trade. European cakes rarely contained coconut since coconut were an Asian ingredient. Even if coconuts could be brought back europe from asia, chances that young coconut were brought back was close to impossible since young coconuts don't keep very long. Filling cakes with young coconut only started recently. Thus, it's not considered traditional.
WOW! a guy that can cook! how hot is that?! ^_^ Like many others who desires to learn how to cook Viet food, I too stumbled upon your page, and love it! I found almost everything on your site. Makes my life easier, because I hate browsing around. ^_^ So thanks a bunch. Too bad I'll probably never going to get to know who you really are, but I sure will remember you forever; the guy on the internet that I pretty much learn how to cook Viet food from. ^_^ Don't you feel special now?! LOL..