kamo gari;
Top of the morning to you once more my friend, I trust you, your smiling wife and the animal contingent of the clan are well.
Thanks for the wonderful food photos again, it looks go colorful and dare I use the term "exotic" to a perogy and sausage specialist such as I am.
Honestly whenever the eldest daughter is able to, she'll drag me to some sort of hole in the wall type of restaurant she's found that she wants me to try. There was a little spot in Victoria where I had a yakinuku dish that was out of this world tasty - and - I impressed her by managing to consume all but the broth with the chopsticks.
For sure I'd give the raw egg dip a whirl too as one never knows about food combinations until an actual sampling.
That said kamo, it's been a long, long road for my taste buds as my formative years consisted of all red meat being cooked way past well done and usually swimming in gravy. Then too because of some of my late father's ongoing gastric issues, there were no onions, garlic or much pepper used at our house either.
Anyways sir thanks again for the visual feast, as always I enjoyed it very much.
Best to you all this weekend.
Dwayne
