La Nonna

‘Nonna’ is the Italian word for grandmother. Grandmothers are highly revered in Italy because of their food! It is unpretentious, traditional and of course, delicious. Here in Holland Village, La Nonna aims to serve a hearty meal to enjoy with good company.

When you’re at La Nonna, you must definitely order their signature wood oven-baked pizza – one that starts with a tomato sauce base, spread with black truffle paste, mozzarella and Parmesan cheese, strips of asparagus, and topped with an egg right in the centre of the pizza. This reminded me of my summer holidays spent in Italy where every meal was either pizza or pasta. One might get sick or ‘jelat‘ after every meal but it was very enjoyable.

I am a big fan of thin-crust pizza as it is not very filling, and you get maximum pleasure out of the ingredients. On the other hand, normal pizza crust is too thick and every bite gives you more dough than the toppings.


Next would be their homemade Pappardelle with an oxtail ragout and rosemary. I’ve been really fortunate to get al dente pasta every single time I order a pasta dish and this meal was no different. The oxtail ragout was packed with flavour from the hours of stewing and the slight acidity from the tomato sauce certainly helps bring out the flavour even more. Unfortunately, there wasn’t enough bread for the chance of scarpetta.

I was introduced to the concept of scarpetta in Rome by one of the best waiters I’ve ever met. Most of the times after finishing a pasta dish, copious amounts of sauce will be left in the serving dish/bowl. This will then be cleared by the service staff and thrown away, which is a waste! Scarpetta simply involves cleaning up or wiping up the remaining sauce with a piece of bread from the bread basket.

Nevertheless, the food was lovely, the staff were attentive especially to both our water and wine glasses thus making the whole experience enjoyable!


26/26B Lorong Mambong,
Singapore 277685

Nearest MRT:
Holland Village MRT Station (CC21)

Opening Hours:
Lunch | 12.00-14.30 (Mon-Sun)
Dinner | 18.00-22.30 (Sun-Thu)
Dinner | 18.00-23.00 (Fri-Sat)
Times taken from their website here.

*If you are using the Entertainer app, do note that the 1-for-1 deal only applies to their main course. Pasta and pizza are not included. [Mentioned by their staff on the day of visit.]

**From 6PM – 8PM, you can order a bottle of Prosecco with a complimentary side of assorted Italian Sausages, Bruschetta or Calamari!


Sandwich Saigon

Singapore is a melting pot of different cultures and food, and Vietnamese cuisine is one that I don’t get tired of. It’s not difficult to find Vietnamese food on this island. However, finding good ones is a different story. You’ll find this small shop along the stretch of East Coast Road opposite 112 Katong.

It’s not a huge restaurant so take note if you intend to come here with a big group of people. Seats are out at the front, and you place your orders using a menu sheet before paying at the back.


I chose the Pho Dac Biet (Beef Pho Special), which had sliced sirloin, brisket, and beef balls. On the other hand, my friend chose their Pho Ga (Chicken Noodle Soup). Both pho dishes came with beansprouts (you can ask for more), basil, and lime. They are generous with their ingredients so if you want more vegetables you can request for more at no charge. Broth was light but flavourful! It was quite reminiscent of the bowls of pho I had when I was in Vietnam for two weeks for an overseas community service project. The slices of beef were allowed to poach ever so gently in their hot broth so that it cooks perfectly.

I would suggest trying the broth without adding anything so that you can taste the actual flavour. They serve Sriracha Chilli at their tables so add as much or as little as you wish and be informed that it is much spicier than the Srirachas that you normally get at supermarkets.


Also, how could anyone resist the spring rolls? We ordered the prawn spring rolls – containing prawn (of course), thick rice noodles, shallots, mint, and basil leaves – accompanied by a sweet sauce that goes well with the roll.


So if you’re walking along East Coast Road or somewhere in Katong, check this place out! And, if you’re craving for dessert after dinner, head over to Birds of Paradise Gelato Boutique!

93 East Coast Rd,
Singapore 428792

Nearest MRT:
Dakota MRT Station (CC8)
Take bus 10/32 and stop opposite Roxy Square.

Opening Hours:
Mondays – Sundays: 11:30AM – 3:30PM, 5:30PM – 11:00PM

Chinatown Eats!

One thing I love about Chinatown is the sights, sounds, and of course the smell of good food! The best part of heading to People’s Park Complex Food Centre is that it’s really convenient as the entrance to the MRT Station is right next it! Once you’re out of the station, you’ll be able to see the food centre almost immediately. You are spoilt for choice once you’re in there but I’m proud to say that I’ve got my two favourite stalls (FOR NOW).

With a rich history of at least 60 years, Tian Jin Fong Kee has been operating since the late 1940s till this very day. One of their star dishes would be their dumplings. You can have it either boiled or fried, though I would very much prefer the latter, with an ice-cold beer. The dumplings are made by hand, from the dough to the filling.

When pan fried, these dumplings have a crisp exterior, and an interior that is so juicy. But be careful when you bite into it as the meat juices might squirt out! My way to eat it is to dip it in vinegar, drape some julienned ginger over the dumpling and the whole thing goes into your mouth. At $6 for 10 dumplings, it is a pretty good deal!


On the other hand, if you’re quite adventurous and a lover of spicy food, you might want to try out Mala Xiangguo (麻辣香锅), also known as “spicy numbing stir-fry pot”. In one bowl, you get a plethora of ingredients which would include different types of meat, offal, and a whole lot of vegetables, cooked in a spicy broth. Your dish can be customized to your liking, namely: the spiciness level, and dry/soupy. You can also ask them to make it less numbing for your mouth if you wish.


The soupy version as shown below. You might find it too oily, so you can always skim the oil off if you’re itching for some soup.


The dry one is as good. However, as the sauce has reduced by quite a fair bit, the flavours tend to concentrate and it could become a little salty for our palates.

Some of my mandatory ingredients to go into this are: Napa cabbage, beef, pork, tripe, lotus roots, oyster mushrooms, kangkong (aka water spinach), and luncheon meat. I’ve got friends and colleagues that are big fans of processed meat, and yes, they have it! Sausages, luncheon meat, mock crab meat etc.


Don’t really eat spicy food? Don’t worry, you can start off with the lowest level, and you can request for the dish not to be numb, which means they’ll lay off the Szechuan pepper corns. But it’s a dish that I would recommend to anyone coming here for the first time!

32 New Market Road
Singapore 050032

Nearest MRT:
Chinatown MRT Station (NE4/DT19)
Exit C

Chibing Korean Restaurant

I must say I’m pretty happy with my workplace as it has good food around the area. Chibing Korean Restaurant offers a wide variety of dishes, from appetizers, to chimaek sets, stews, pancakes, all the way to bingsu! It does sound like a perfect 3 course dinner. Chibing is ideal for big groups as their portions are pretty sizeable and can feed at least 4 people per portion (e.g. the stir fried chicken set we had). Top up with some side dishes and bingsu and you’ll be filled up by the end of your meal. You can head there for a light lunch (if you don’t want to head back to office with food coma to come), or dinner, where you can enjoy the full ‘3-course’ meal.

Their Spicy Stir-Fried Chicken comes adorned with lots of vegetables, so you will not feel guilty. Cabbages, peppers, tomatoes, carrots, and spring onions are lined up side by side with the chicken right in the centre. The pot is heated up to a point where the staff will help you with the frying of the dish. When everything is mixed well, you can start eating.


Spicy Stir-Fried Chicken

YES you can add rice when you have cleared most of the chicken dish and YES you can definitely request for cheese to be added. Mix everything together and you’ve got a well seasoned rice with gooey bits of cheese hiding inside.


Thick Slices of Pork Belly

Chibing does not only have a la carte dishes to offer, but they have their Unlimited BBQ promotion which is about S$20++ for adults and S$10++ for children. For that price you will get unlimited pork belly (pretty thick slices as well), free flow of side dishes, soy bean paste stew (Doenjang-jjigae), rice, and steamed egg. A downside of this promotion is that you have to pay an extra $2 for lettuce and $3 for oyster mushrooms.


Garlic, Pork Belly, Kimchi

​But I’m sure K-BBQ lovers go there for mainly their meat, and Kimchi is already a free-flow side of vegetables so I don’t think it will be an issue! The lady boss also taught as to place the kimchi towards the end of the grill, where the fat from the pork belly will accumulate and cook the kimchi, giving it added flavour. 3 of us shared 11 strips of pork belly and by the end of the meal we were thoroughly satisfied.

1 Vista Exchange Green, # 01-43/K4,
The Star Vista Mall, Singapore 138617

Nearest MRT:
Buona Vista MRT Station (EW21/CC22)

Opening Hours:
Mondays – Saturdays: 11:30AM – 10:00PM
Sundays: 11:00AM – 10:00PM

Ayam Penyet

Ayam penyet, which means “smashed fried chicken” in Javanese, is an Indonesian dish consisting of a piece of fried chicken that is smashed on a pestle and mortar to make it softer, and served with sambal, cucumber slices, fried tofu, and tempeh. I’d dare say that ayam penyet is quite a popular dish here in Singapore, with outlets in coffeeshops, malls, and even schools (cue: NUS Science Canteen)! It will definitely be a hit for deep-fried food lovers AND those that love a good sambal.

My previous time at Ayam Penyet Ria was ages ago and it was a hit back then. Fast forward to 2017, it has since opened a number of branches – 2 in Lucky Plaza, and others at Far East Plaza, and Jurong Point.

Lucky Plaza’s Ayam Penyet Ria outlet on the 4th floor was the choice for dinner on a Friday night. Being early is important as within an hour or so, the seats were filled up really quickly – which shows that it is still a favourite!


General Layout of the Restaurant

I’m quite a skeptical person when it comes to an original outlet having various branches throughout the island as there is a tendency for the quality of the food to deteriorate through the years. However, the food did not disappoint. The fried chicken was crispy, but the meat was a little dry but that could be changed with adjustments to the cooking time! Do take note that their sambal is quite spicy (even for me), so if you’re a moderate spice eater, beware!

To make sure the chicken is moist and juicy after a deep fry, you’ll have to poach the chicken first so that the inside is cooked through. The high heat from the deep fry process is meant to crisp up the meat as a whole, and not really meant for cooking the meat through. So if the poaching process were to be omitted, what you will get is a crispy but overcooked piece of meat. The Ayam Penyet Recipe from Bearnakedfood does this! What the chef also did was to marinate the meat overnight for more flavour and a more tender piece of meat.


Ayam Penyet (Smashed Fried Chicken) – Comes with deep fried beancurd, cucumbers, tempeh, cabbage, and a dollop of sambal

Next up was Tahu Telor aka Beancurd Omelette, also another deep fried dish. This dish is part of the street food culture in Indonesia and it involves a mixture of beaten egg and tofu that is deep fried, and served with a peanut sauce. I am quite sure that the “high tower” shape is a new addition to this dish as normal tahu telors are pretty much flat. To get this “high tower” shape, just use a mould (it has to be metal of course; used soup cans are great, but remove the labels). I am not a big advocate of deep fried eggs as somehow I find that it takes away the flavour of the eggs. Nevertheless, it was still a great dish!


Tahu Telor/Telur – Beancurd Omelette

Lucky Plaza:
204 Orchard Road, #04-25/26 & Level 1,
Lucky Plaza, Singapore 238863

Far East Plaza:
14 Scotts Road, #05-22
Far East Plaza, Singapore 228213

Jurong Point:
1 Jurong West Central 2, #B1-06,
Jurong Point, 648886

Nearest MRT:
For Lucky Plaza and Far East Plaza:
Orchard MRT Station (NS22)

For Jurong Point:
Boon Lay MRT Station (EW27)

Opening Hours:
Mondays – Sundays: 11:00AM – 10:00PM

58 Prawn Mee

Prawn Noodles to end a chaotic YOLO run, why not? I’ve heard of Whitley Road Prawn Mee, Beach Road, Hock Prawn Mee etc but not this one. So credits to my buddies for finding this gem. Like what some people might say, it IS a hidden gem in a coffee shop! “See Beh Ho” Eating House or “Damn good” if you were to do a direct translation, is situated in the midst of residential blocks along Bedok Reservoir Crescent.


If you want good food, you have to queue for it. When we got to the coffee shop, there were at least 4-5 people in front of us. Once it gets to your turn, be VERY CLEAR on what you want.
Here’s how you should order:

  1. The kind of noodles you want.
    • Mee Hoon/Vermicelli/米粉
    • Yellow Mee/黄面
    • Kway Teow/Flat rice noodles/粿条
  2. Dry/Soup
  3. Chilli/No Chilli
  4. Special Order e.g. no beansprouts


When you’re prepared, go forth into the battlefield. Don’t worry as the lady taking your order is very nice. She’ll recite your order, almost like a rap, to another lady who will prepare the noodles and other necessary ingredients in a bowl before handing it to the chef.

Personally, I ordered the Pork Ribs Prawn Noodle (S$6) and went for the vermicelli/yellow noodle mix (米粉面) as I know it’s a combo that will not go wrong. The sauce right at the bottom of the bowl, followed by the noodles, then generous slices of lean pork meat and prawns, finally ending with fried shallots and a personal favourite, LARD. Both the pork ribs and prawns are cooked well. Noodles coated with their chilli was amazing. Here’s another tip, do the same for every mouthful if you can. Start with the noodles, the pork and prawns, and then the crispy goodies, all in your spoon.


704 Bedok Reservoir Rd,
Singapore 470704
See Beh Ho Eating House

Nearest MRT:
Bedok North Station (DT29)
It’s an approximately 8 minute walk from the station.

Little Diner @ Bukit Timah

Little Diner sits right almost in the middle of a bunch of shophouses along Bukit Timah Road. One of my colleagues have been telling me about the food, so one fine day, we all headed there for lunch! It’s not difficult to miss as it is very near the Sixth Avenue Station (DT7). Once you’re out of the station, another 2 minutes walk and you will be at the restaurant.


Though not a very spacious restaurant, dim lights, wooden tables and chairs, and hearty conversations over drinks make it cozy.

They have a Weekday Set Lunch Menu which costs S$22.5++  per person. This includes one starter (from a choice of 5), one main (from a choice of 6), and either tea or coffee. For dessert lovers, top up an additional S$4++ and choose any dessert from their Main Menu!


Rosario’s Fried Risotto Balls: Mozzarella Centre, Tomato Coulis, Basil Pesto, and sprinkled with grated Parmesan cheese.

For starters, I had the chance to try their Risotto Balls. Crispy on the outside, and a melty mozzarella on the inside. It is served with tomato coulis and a basil pesto. (FYI: A coulis is a thick sauce made from puréed and strained vegetables, or fruits.) You can’t go wrong when basil and tomato sauce are paired together, but I felt that the tomato sauce was a little on the sweet side and I would personally prefer it to be more acidic.


Rustic Lamb Ragu: Shredded Lamb Shank in a Rich Marinara Sauce, Tagliatelle, Drizzled with Basil Oil and grated Parmesan cheese.

Instead of going for their set lunch, I was rather interested in one of the dishes on their main menu: Rustic Lamb Ragu. Lamb shank is cooked in a Marinara sauce for possibly hours resulting in meat so tender that it can be pulled apart very easily. One of my biggest pet peeves is overcooked pasta – soggy, soft, unappetizing. But Little Diner tosses the ragu sauce with al dente Tagliatelle, ends it by drizzling with basil oil and a sprinkle of grated Parmesan cheese. A pleasure in every bite.

For desserts, we went all out and chose four. Apologies for the absence of dessert photos as our mouths were faster than our phones. Homemade Apple Crumble was not too bad, but we felt that more crumble could be added to give a better combination of textures. Banana & Nutella Quesadilla was an interesting concept, but I would have preferred the use of crêpes as it is softer and it is frequently used in desserts. Chocolate Pot De Crème, a chocolate mousse top with whipped cream, was light which made it better and easier for us to finish. Chocolate Lava Cake was pretty much the star, with a well-cooked exterior and a molten interior, everything you wish for in a lava cake.

It’s worth a trip down for a nice lunch and transport isn’t too difficult! If not, TGIF can be spent over good food and a couple of drinks too!

789 Bukit Timah Rd,
Singapore 269763

Nearest MRT:
Sixth Avenue Station (DT7)
Take Exit A.

Opening hours:
Tuesday – Thursday: 11:30AM – 3:30PM, 6 – 10:00PM
Friday: 11:30AM – 3:30PM, 6 – 10:30PM
Saturday: 11AM – 3:30PM, 6 – 10:30PM
Sunday: 11AM – 3:30PM, 6 – 10PM
Closed on Mondays.

Lean Bento

Most of the people I know are into healthy eating these days, me included. (Well, ONCE IN A WHILE.) Healthy food need not be boring, tasteless and lack of variety. It can be done well, if you set your heart to it! And I think Lean Bento’s doing a pretty good job!

Lean Bento’s located in a nice spot on Holland Drive, and I don’t think you will miss this shop as it has got a pretty big sign. It is also very near Holland Drive Market and Food Centre too!

(Check out their Facebook page or their Instagram page!)


It’s not too big as you can see from the photos, but it is still cozy. High tables on the right, normal tables on the left. If you’re coming in big groups, do take note that you might be separated.


Once you’re in the restaurant, the menu is there in full view, ranging from breakfast, to lunch & dinner, and finally desserts.


Water, serviettes, and cutlery are available on both sides of the restaurant so you don’t have to go back to the same spot repeatedly.


We were there for dinner so we had quite a lot of choices, from their normal sized bento to their mega-sized ones, also known as “Mega Hero Bento”. I decided on making my own bento set with chilli chicken, sushi multigrain rice, with sides of scrambled eggs, corn, and a salad drizzled with a honey miso sauce.

I love how the rice is cooked perfectly and it is neither soggy nor undercooked. If I’m not wrong, they used chicken thighs which are more tender and cooks better as compared to chicken breast, which will become dry and hard once you overcook it. It was seasoned well, but I believe they could go easier on the salt. Scrambled eggs was quite creamy, and personally I would have preferred the really creamy ones with only bits of cooked egg. Nonetheless, it is not very common to see cafes paying attention to a simple but difficult-to-get-right dish such as scrambled eggs.


If you’re into healthy eating, or looking for vegan/vegetarian options, Lean Bento has it!

43 Holland Drive, #01-49, 270043

Nearest MRT:
Buona Vista Station (EW21/CC22)

Opening hours:
Mon – Fri: 10AM – 9PM
Sat – Sun: 10AM – 6PM


South Union Park

Hidden in the residential areas about a 7 minute walk from Kembangan MRT station, you’ll find situated in a corner a nice little bistro that sits about 50+ people comfortably. I learnt from Danielfooddiary that they opened in March last year and how the chefs were trained in fine-dining techniques and modified their dishes for a casual dining experience.

Scotch eggs are commonly part of picnic menus over in the United Kingdom and the sausage meat is normally seasoned with herbs such as sage (sage+pork are great buddies), thyme and parsley. Over here at South Union Park, it had an oriental feel to it because there were hints of lemongrass and ginger which were pretty new to me but still tasted great! (And the eggs were cooked well, with a runny centre!)

This would definitely be a recommended dish – Squid Ink Risotto ($26). Risotto cooked al dente, topped with generous portions of well-cooked squid, prawns, and clams. The slight citrus hit would be due to the grated lemon zest which does lift the whole dish. The best thing about this dish is the absence of a fishy taste. My past experiences with squid-ink related dish has been nothing but fishy, but not this time.

Another dish that is a must try would be Poutine ($12), a ducky, cheesy, potato-y bowl of goodness. Just think fries with duck gravy and melted cheese – that’ll get you drooling.

We decided to order one of each dessert – Brownie ($9), topped with a generous scoop of salted caramel ice cream, candied walnuts, and butter scotch; Passionfruit Carrot Fondant ($14), with frozen yoghurt and a carrot ginger purée; Roasted Pineapple & Coconut Parfait ($11), with butter cookies, coconut, and oat granola; Banana Chocolate Parfait ($8), with banana & chocolate cake, chocolate mousse, and candied walnuts. (Photos of both parfaits are not displayed here, but it was delectable!)

The brownie is shown above, while the fondant is shown below.

Brownie was served warm with a soft interior. It was a combination of great textures – the nuts, the soft salted caramel ice cream, the warm brownie, all enveloped by gooey butterscotch.

The Passionfruit Carrot Fondant had an unique taste – an interesting amalgamation of flavours and ingredients such as a carrot ginger puree! I wouldn’t call this dish an acquired taste, but a one that plays with your tastebuds! The fondant was cooked perfectly, with a molten centre, similar in principle to that of a chocolate fondant.


And here’s us, with our satisfied faces after a wonderful meal. Staff were all very friendly and ready to help. I’m definitely coming back because they change their menu every 6 months! So head down to South Union Park to give the dishes a try!

Check them out at instagram here!

101 Jln Kembangan,
Singapore 419139

Nearest MRT:
Kembangan MRT Station (EW6)
The bistro is a 7-8 minute walk from the station.

Opening hours:
Closed on Mondays
Tues – Thurs: 5.30PM – 10:00PM
Fri: 11:30AM – 10:00PM
Sat: 9:00AM – 10:00PM
Sun: 9:00AM – 9:00PM

Penne Bolognese: In less than 30 minutes!

In less than 30 minutes? Pasta bolognese? Yes it’s possible! The most important step before cooking is to prepare all your ingredients – “Mise en place”, a French term – which means “everything in its place”. You won’t have to worry about not preparing your vegetables, or taking meat out of the fridge.

Yes, bolognese sauce can be done in less than 30 minutes. I would say it’s a little like Nigella Express. With the right ingredients and proper steps, you don’t have to slave over the stove for hours and hours. There are many variety of meat sauces but of course the authentic one comes straight from Italy. Italian chefs have shown the proper way and the original recipe for the bolognese sauce and I wouldn’t dare to offend them!

My recipe is catered for convenience and families that would want a quick but really delicious meal.


  • 600 – 800g of minced beef
  • Cherry tomatoes
  • 2 large red onions (or yellow, whichever you prefer), finely chopped
  • 3 – 4 cloves of garlic, crushed
  • 2 medium-sized carrots, grated
  • 1 teaspoon of cumin powder (optional)
  • 1 teaspoon of chilli powder (optional)
  • 1 teaspoon of cayenne pepper (optional)
  • 2 – 3 pieces of anchovy fillets
  • Salt and freshly ground black pepper
  • 1 bottle of Prego® Traditional Pasta Sauce
  • 1 can of tinned tomatoes, reuse to add one can of freshly boiled water
  • Pasta of your choice (I used penne here. Traditionally, tagliatelle is used.)
  1. An important point to take note of when cooking minced beef, a tip I learnt from great chefs like Gordon Ramsay and Marco Pierre White, is to never put your mince in a cold pan. ALWAYS make sure your pan is really hot before adding your oil and adding the mince just before the oil starts to smoke. Also, try to use a deep-based pan for the mince.
  2. When you’ve done that, let the heat come back up and then start stirring the mince to break it up. Let all the water evaporate so that you can start searing/browning the meat.
  3. Once the meat is browned (take note of the crackling sound in the pan). Add the cumin powder, chilli powder and cayenne pepper. Season with salt and black pepper to taste and mix everything together.
  4. Add the finely chopped onions, crushed garlic, grated carrots, and continue mixing.
  5. Empty the bottle of tomato sauce as well as the tinned tomatoes, and also a can of freshly boiled water.
  6. After stirring for a couple of minutes, add the cherry tomatoes last. Simmer for about 10 minutes.
  7. By now, you should already have a pot of salted boiling water to prep your pasta. The cooking time should be approximately 2-3 minutes less than the instructions on the packet (I will explain later).
  8. Drain the pasta when done, not before saving a cup of pasta water, and pour it into the bolognese sauce. Mix well!
  9. When the pasta is cooked to your liking, al dente or more than that, serve it from the pan or in a glass dish.
  10. Garnish with sprigs of coriander leaves/cilantro and julienned chilli.


A deep-based pan is important as you will be handling a substantial amount of liquid as well. For this recipe I used a wok as it IS deep and quite big as well. It is important to get it really hot as you don’t want to boil the meat. You want to caramelize the meat – gives it extra flavour.

Pasta choice is entirely up to you. I chose penne because the meat sauce can get trapped inside the holes thus making every bite a pleasure!

When cooking the pasta, you must know that there will be additional cooking time in the bolognese sauce. If the instructions on the packet says 11 minutes, and you cook it for that long, your pasta will be overcooked and might turn soggy. That is why you cook it 2-3 minutes less than the original so the pasta will be just nice when the dish is completed.

It is also not a crime to use pre-made sauces from the supermarket. They add so much flavour within a short time. However, to balance it out, I add a can of tinned tomatoes, some water, and occasionally a teaspoon of sugar to make it gentler on the palate.

In this recipe, I have added 2-3 pieces of finely chopped anchovies as it gives the dish a greater depth. People might hate anchovies, but after chopping them and simmering, they just melt away, leaving no trace. At. All.

Give this a try, and I would really, really appreciate any comments! Comments about the recipes, food, or even ways to improve my blog!