Definitely we ate more than we needed but I cannot complaint about the beauty of having more than enough food. It is known that Canadians waste at least 20% of the food purchased at home and that makes me sad; I have to say that this Christmas we made an effort to eat all the items we cooked. I wish I had made notes about the recipes I came across but I was too busy eating and enjoying family, so I am sorry but no recipes from the season.
However this post will not be empty, let me show you some of the Mexican and Chinese dishes that our friends shared with us before Christmas. The first picture shows a traditional Yucatecan meal for which I don’t know the name or recipe but I hope that by spending enough time in Yucatan I will be able to collect that recipe.
Picture number six shows something called Nagaimo, also known as Chinese yam; it is a type of yam that may be eaten raw. I heard it is pretty good to aid with kidney diseases. It is pretty tasteless but I added some sugar to it and the flavour and texture were nice.
The last two pictures show something called salted duck egg which is a Chinese preserved food product made by soaking duck eggs in brine (salt solution) or packing each egg in damp, salted charcoal. In Asian supermarkets these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is bright orange-red in colour or black. I could not enjoy them at all but Brian took soya sauce, dipped the eggs and ate them with a beer in hand.