Father’s day in the Argenplath family isn’t a huge deal – we don’t normally do anything too special except maybe have a slightly more seafood-y dinner at home. It’s hard to eat out with my parents sometimes because Argenplath Mama is a pretty good cook (I don’t know why I am not so good – probably spoiled by her cooking) and we always end up having the “I could do a better job” conversation in the car afterwards, so instead she goes out and buys a lobster and/or other seafood and whips up dinner. This year for Father’s Day we did have lobster but I wasn’t around to catch all the ingredients and measurements that went into the coconut cream sauce. It was delicious though!
As I mentioned before – I have a mad love for Chinese turnip cake (aka lo bak goh/luo bo gao/蘿蔔糕) and that my Aunt makes a ridiculously delicious version. Well, after a short visit with her the other day, she invited me to come over and document the Chinese turnip cake process! I was all over this because that means there will be goodies to take home afterwards (yay edible results!). Just a reminder of what Chinese turnip cake looks like:
Spring might be in the air – I can’t be sure though since we had an April snow storm on Wednesday night/Thursday morning, but everything melted really quickly and the sun is back out now. Of course not before I grabbed some “snow day” photos and made myself a little army of snowmen.