I attempted to make scallop potatoes. I substituted potatoes with sweet potatoes and milk with soy milk. The recipe did not ask for garlic but I'm a prett-teh crazy in my kitchen, so when I want to use garlic I will use garlic. Six cloves I used.

It was not surprising that by not following the recipe at all, the dish was a complete failure. It was the most awful dish I've ever made. I couldn't even mask the awfulness with cheese.

The only way I could erase that terrible evening was to make my next three meals sushi meals.

Samurai Sushi, Sushi Moto and Sushi Garden to the rescue.

On this lovely Vancouver Sunday morning, Elyse arranged a brunch gathering and brought us to Fable on 4th. I don't review places, but I want to spread word about this place if you haven't already heard. The decor is the often seen rustic theme these days. However, unlike some restaurants (namely chains) their wood tables and ceiling beams, and brick walls are also a reflection of their food, which adheres to their "Farm to Table" philosophy. The idea for the restaurant is to use and serve only local products.

There was a wait, but all the good ones are worth it. My smoked salmon eggs Benedict surely was.

Here's a menu eye catcher: Once a month they have Boozy Brunch. Half off drinks. I really didn't need to be persuaded to return, but incentives help.

A cooking class with Vikram Vij is an experience I'd recommend to everyone. Nevermind that you know you'll be tasting some of the best Indian food in Vancouver, but you also get to hear his stories of Vij the restaurant and how and why he became a chef. I really do recommend this if you can sit through a room with a few people competing to be Canada's Next Pretentious Food Critic. My stomach and I have never been so angry to hear this comment: "Vikram, the portions are way too big. There's too much food. I can't finish this if there's going to be two other main courses. I wish these were smaller." Go home, and take your mouse-sized stomach with you.

Even if classes aren't your thing, South China Seas (where the class was held) is a great place to get spices and fresh chilis not often found in most grocery stores. I like my food hots, but I'm learning that there's no point in having your food so hot that you won't be able to taste any flavours. Bragging rights are filling, but is it worth it when you're patting down sweat from your face and wiping dripping snot from your nose? Okay, yes, sometimes it's worth it. HOT WINGS!