Fattening up for winter

Cathy and I have made a hobby to cook awesome food and eat out at great restaurants around Wuchang.  I call it "fattening up for winter," but realistically, I suppose it has to do with my reaction to the cafeteria food getting worse and worse.

Ever since coming back from Sanya, Cathy and I have hosted a number of dinner parties and ate at pretty awesome restaurants.  So far, some highlights we've cooked are chicken pesto pasta, brownies, Chinese chestnut chicken, and a local favorite, Central Chinese hot pot.  I also have a routine of making crepes on Saturday morning.  I've managed to find unsalted pralines. Last week, I made pecan maple syrup crepes. Delicieux! Hao chi!

Some restaurant highlights include various hot pots, Italian, Thai, local spicy fish stew, countryside food, a revolving continental buffet restaurant (which Cathy and I ate at for our 1 year celebration of being together), and American Thanksgiving.

We plan to cook increasingly complex recipes each time we cook.  But before doing that, I should probably try to master my own fusion dish, Mr. P`s Scotch Whisky Flambe Stir Fry.

Eating at the revolving restaurant. Imagine the restaurant at the Four Seasons Hotel in Vancity, but make it cheaper and with more choices. Crazy delicious!

One of many Cathy`s turns at cooking dinner. Notice the Baron Phillipe de Rothschild Mouton Cadet Bordeaux on the right. Oddly enough, Wuhan is blessed with fine selections of wines.  Maybe it has to do with the fact Wuhan is Bordeaux`s sister city...

Meiguo de Gan En Jie (American Thanksgiving) gen wo de tongshi zai Hanyang de Aloha Restaurant.  Turkey, mash, and all the fixings.  I had 3 entree rounds, 1 eggnog steamer, 2 coffees, a slice of pumpkin pie, and some apple cider.  And Cathy came along for her first Thanksgiving!  It was American, but what the heck, eh?