Hello, I’m Jess.
Welcome to my blog where I share stories of my travels and food adventures from around the world.
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Air fryer Portobello mushrooms
Tonight’s recipe is a savoury one to switch things up from all the desserts I’ve been blogging about lately. Don’t worry, I’ll have another sweets post coming right up after this. Mr. Chuckles and I love mushrooms (see here and here). Our favourite appetizer at our local Italian restaurant Terroni is the fungi assoluti, featuring…
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Sticky toffee pudding
Sticky toffee pudding is a classic dessert made of moist sponge cake, covered with toffee sauce and usually served with a vanilla custard or ice cream. Its origin is a little convoluted. The invention is often attributed to English chef Francis Coulson of the Sharrow Bay Country House hotel sometime in the 1970s, but Coulson…
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E-Visa applications: Cambodia edition
In my last post, I outlined the e-visa application process for Vietnam. Today, I finally wrapped up my pre-trip preparation with approval of my Cambodia visa. The Cambodia tourist visa application process is a bit more straightforward than in Vietnam. There are again two options: visa on arrival (VOA) or the e-visa. Unlike in Vietnam,…
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New Year’s Day chocolate soufflé
New Year, more eats! Soufflé is a baked egg-based dish which originated in early 18th century France, the term being derived from souffler meaning ‘to blow’, ‘to inflate’, or ‘to puff’. There are both savoury and sweet variations, one of the most popular of which is the classic chocolate soufflé. Recipe Adapted from Serious Eats.…
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Applying for the Vietnam E-Visa
Happy New Year! My start to the new decade was spent doing some additional preparation for my upcoming trip back to Southeast Asia. As I’ve written before, Mr. Chuckles and I are in the midst of planning a trip to Cambodia and Vietnam that is fast approaching. Now that flights are booked and the itinerary…
About Jess
Hello! My name is Jess. I’m a traveller from Toronto, Canada making my way around the world and documenting my adventures for all to see. Also, I love food. (Read more…)
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