@Rubie: If you don't have taro, I find that sweet potatoe/yam made into paste tastes basically the same (it just doesnt have that soft purple color is all)
I actually had some interesting foods today so I'll share:
For brunch my mom made noodles with marinade broth (basically this very very deep and savory broth made from stewing meats with a whole lot of spices and soy sauce and I don't even know what). You only need a few spoonfuls of the broth added to boiled noodles to make it tasty!
Then I went out to shop and the seaside with my bestie, for dinner we had calamari, fish and chips, and grilled fresh catches of the day (tuna, wild salmon, shrimp) with quinoa and veggies.
