Addicted to cooking

As the days go by and I cook everyday, i cant help but wonder whether its getting addictive. Today i tried one of my mum's favourite food Pig Trotters with Vinegar. Decided to replace the trotter with some other part of the pig that looks less intimidating.

Somehow i feel that its not Gao (Thick) enough like what my grandma used to do. Speaking of which, its Tong Zhi (Winter Solstice time) and i miss the tang yuan that she used to do when she was still around haha

New item to the list! I'm going to eat Tang Yuan when i'm back in SG! :)

part of my daily routine is to sit beside this beach and read 7 types of ambiguity
The port of Nice

i took this from on top of a little mountain/tower called La Tour Bellanda and sipped milk while listening to music



F1 lookalike in NICE! and Zi Pai with messy hair haha

糖醋猪脚 though technically i didnt use the Trotter part... anyone knows how to make it really Gao (Thick)?