Unashamedly nicking someone else’s blog. Hey, it’s Sunday.

Posted: June 3, 2012 in Popular Culture et al
Tags: , , , , , , , , , , , , ,

The lazy man’s way to blog is, of course, to re-blog other people’s blogs when you agree with them. The page I link to below is short, charming, and thought-provoking. We should all remember this.

The rest of sgmarinova’s blog is good too. Why not look around while you’re there?

http://sgmarinova.wordpress.com/2012/05/09/for-tomorrow/

BBQ Pork Buns 茶居

BBQ Pork Buns – picture stolen unashamedly from internet. Copyright be buggered. Look, it’s Sunday, right? Be nice.

Anyway, personally, I am not putting off going to Taipan for Yum Cha lunch for another Sunday.

Monosodium glutamate overload here I come. I may re-deem myself later by posting a nice photo or two of some food. Celebrating authentic Chinese culture. And, er … eating.

I am not sure the Buddha would agree that chowing down on seemingly endless dishes of squid tentacles, pork buns (see pic) and various non-identifiable masses wrapped in rice paper is noble. Not to mention sticky rice, that amazing invention that sits in your gut like a cannon ball for days. Comfort food for winter. (And winter has arrived in Melbourne with a vengeance … brrrr.)

Well, maybe the little fat smiling Buddha outside my front door would approve. But given the Buddha sat under a tree not eating much for years, where did the fat Buddha come from in world consciousness?

Hmmm. I feel some Google research coming on.

20120603-142514.jpg

Busy, crowded, chaotic, noisy, delicious. Yum Cha at its finest at Tai Pan in Doncaster, Melbourne

Too much is never enough.

Nom, nom, nom …

Comments
  1. lijiun says:

    Hi! Life is simple. To eat is only to sustain our survival so we can contribute to society by doing more charity work and bring more smile to people life. Cheers!

    Like

  2. sgmarinova says:

    You make me hungry…. damn you!

    Like

    • I do apologise! 😉 I am glad to confirm lunch was thoroughly delicious. The highlight, I think, was a combination of one part shitake mushroom, one part butterfly-ed prawn and one part scallop, soused in a sort of white syrupy sauce. I’m not helping, am I?

      Like

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