Hellooo! So glad to know that you are still here. It was never my intention to go this long without a recipe or even just a post, but I seriously underestimated how little time I would have, especially after I returned to work after my maternity leave.

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I’m sitting here grinning like an idiot because this is the first day we’ve had both sun and warmth in Toronto for a very long time. For the past month, it’s either been one or the other. Or else pouring rain. I actually had to buy a new umbrella a couple weeks ago because my old one decided to spontaneously turn itself inside out in the wind and then refused to close properly. So yeah, I’m super pumped that it’s finally nice out for real this time. Not bad for the middle of May!

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Seeing as how sukiyaki is considered a wintertime meal, it seems fitting that I would share my Grandma’s recipe on the last day before spring. Sukiyaki is a Japanese hot pot dish that consists of meat and vegetables that are slowly simmered in a mirin, soy sauce, and sugar mixture. Along with the meat and vegetables, my Grandma would also add sliced water chestnuts, potatoes, mushrooms and a package of Ichiban noodles. The whole pan would be brought to the center of the dining room table and we would eat everything over a bed of hot rice. My Grandpa enjoyed his in a more traditional sense by cracking a raw egg into a bowl before adding his hot ingredients.

I had emailed myself the measurements and instructions to this sukiyaki recipe a couple Christmases ago when I was made it alongside my Grandma, and I recently discovered the email while doing a massive inbox cleanup. After cooking and posting the end results on Instagram, I received a few comments and requests for the recipe. I get it, nothing is more comforting than a hot pot meal.

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Disclaimer: I was asked to participate in the #LentilsLoveVeggies campaign, sponsored by Canadian Lentils & Half Your Plate. Although I have been compensated, all opinions in this post are my own. Thank you for supporting the sponsors that help keep She Bakes Here up and running and creating delicious recipes!

If you’ve scrolled through some of my latest posts from December and January, you would probably think that I survive on a lot of chocolate, bread, and cookies. But while I do indulge on desserts on special occasions (holidays…weekends…), my day to day eating habits are actually quite healthy. We have a small kitchen, but my husband and I make it a priority to keep a well-stocked pantry filled with canned goods, dried oats, rice, beans and pulses for easy and healthy meals. Making supper at home is a reward in itself because it usually means we have leftovers for lunch the next day or future last-minute meals that can go in the freezer. And let me tell you, those freezer meals are a lifesaver on busy weeknights.

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Happy 2017! I hope everyone had a good celebration with family and friends and partied their way into the new year. Trevor and I rang in 2017 by fiddling with our TV antenna which decided to disconnect between numbers 8 and 7 in the countdown. In the last few seconds of 2016, we threw open our balcony door and relied on our neighbours above us to yell out “Happy New Year!” Did I also mention that I was hoarse and very congested with my second cold of the season? Not my finest way to ring in the new year, but that’s okay, I’ll still take it.

After our returning from our recent trip to Mexico in December, we’ve been enjoying a pretty low-key January. I recently upgraded to a bigger slow cooker and we’ve taken a couple trips to the movie theatre (Moonlight, Manchester by the Sea & Fantastic Beasts and Where to Find Them – love me some JK Rowling!). Other than that, it’s been a lot of hiding out from the cold and daydreaming about the warm, sunny weather and the beaches we left behind in Mexico.

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