I recently read an article in the New York Times about the ackee fruit, and learned something very important that I felt everyone else should know about too.
If Ackee is consumed before it is fully ripe, it will make your blood sugar level drop to such extreme low levels that you can possibly die from it. Because ackee is potentially harmful to those who are unfamiliar with the fruit, it is illegal to bring it in to the US. So remember, if you ever do get the chance to try ackee, make sure it is fully ripe or have someone who is familiar with the fruit check the ripeness for you.
When an ackee is fully ripe, it opens up and reveals its yellow fruit and black seed. You only eat the yellow flesh, and apparently, the flavour and texture is just like scrambled egg. I've heard good things about the national dish of Jamaica, ackee and saltfish. It is now officially on my 'need to try' list.
After that came the saffron rice that was served alongside the eggplant stew.
Persian rice always comes with tah-deeg. If I didn't stress it enough in my 
This is the eggplant stew. Despite it looking very dark and heavy, this stew is actually extremely light and fresh in taste. I made this once for a dinner party, and everyone was surprised at how it tasted. They said it didn't look it, but it had a very refreshing tomato taste. This dish is usually garnished with fresh grape tomatoes and tiny, little pickled sour grapes.
These Persian raisin cookies are very light, and low in fat. It is on my "must learn how to make" list. 
With food being such a big part of their culture, my in-laws kept trying to feed me more food after all of this. They also had apple spice muffins and almond chocolate crisps, but I just didn't have the room.
My veggie sandwich consisted of multi-grain bread with an olive spread, swiss cheese, shredded carrots, fresh avocado, red onions, lettuce, tomato, and grilled zucchini. 
What you see at the top of the bottle are strands of the culture. They are normal and only occur in raw kombucha. I wasn't sure if you could drink it or not, so I decided to play it safe, and drank only the liquid.
S also ordered the trio enchilada, but I honestly don't know how his ended up looking so different from mine. He said that he asked for his Sonora style but from what I've read, the only difference is that one is baked and the other is pan fried. I sent him a few emails afterwards asking about how he got his enchiladas to look the way it did, but his answers were vague, and he jokingly called me a silly gringo for all my questions. Gringo is a Spanish term used in some Latin American countries for 'foreigner'.
D ordered the chicken and beef fajitas that also came with warm corn tortillas.
Overall, the food was pretty good. It definitely was better than the Mexican food you would find in Canada.
For mains, two of us ordered Roy's classic trio. This dish was marked as an original favourite on the menu which meant that it has been a favourite menu item since the opening of the first Roy’s in Honolulu in 1988. The classic trio is a sampling of three traditionally prepared fish: hibachi grilled salmon, blackened island ahi, and Hawaiian style misoyaki butterfish. This was served with white rice sprinkled with black sesame seeds. The misoyaki was divine, and I could have eaten a whole plate of it.
For dessert, I ordered an upside-down pineapple cake served with pineapple ice cream. It takes at least 20 minutes to make, so if you plan on ordering this, they reccomend that you let the waiter know in advance so you don't have to wait for it.
Roy's prides themselves in their committment to sourcing the finest and freshest quality seafood available. They focus on delicacies from the oceans surrounding Hawaii, and mentioned that most of their fish comes from the island. We all had a great meal...so much that no one offered to share anything with anyone. 
With the hot and sunny weather, we wanted our second choice to be chilled. The shrimp cocktail was refreshing, and it was served with a housemade remoulade and cocktail sauce.
Although it wasn't much of a meal, it was great just to be nibbling on some food while enjoying the beautiful view, and good conversation.
San Diego was a great change in weather and scenery, and I left at the perfect time. Just when it was about to start to snow in Ottawa, I was on a plane to warm and sunny San Diego. It was about 85 °F on most days, and I couldn't have asked for better weather.
Prior to visiting San Diego, I attempted to do research on where to go to find good fish tacos. I was seeking for a place that would not only provide good food but a unique experience as well. 
When the time came to order, I didn't know what to get because the entire menu was in Spanish. Luckily, a restaurant I had been to in Cabo, Mexico last year had some similar items, so there were some words I recognized such as "pescado". I was in the mood for fish tacos that night, so I put two and two together and ordered the pescado taco. The waitress recommended the mariscada taco, so I ordered that as well. To help quench my thirst, I ordered a tamarind drink.
When my tacos came out, I was excited. This baja street snack looked just like I imagined. On the left is the mariscada taco, and on the right is the pescado taco. Both tacos were served on fresh griddle cooked corn tortillas.
The pescado taco were strips of deep fried battered fish with cabbage and tomatoes with white sauce drizzled over top. It was made really well, and did not feel heavy and greasy at all.
by Grant Achatz and 
by Kylie Kwong. 
And here are a some photos of dishes from My China (taken from the Kylie Kwong 
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