My favorite snap shots of Paris...

My cute parents posing by the Louvre.

The hotel bar at Novotel Paris in the 1st Arrondissement.

A hybrid French-American breakfast buffet at Novotel Paris.

The inner streets beyond Rue Saint Honore.

Oozing yolk of Croque Madame at Relais du Louvre.

Fountain water at the Louvre looks like sprinkling gems.

The fabulous chocolate tart by Christian Constant.

Langoustine ravioli with artichoke mousseline at Les Cocottes.

The exterior of Les Cocottes by Christian Constant.

My cute, patient daddy waiting for his daughter to finish shopping.

Parsley ice cream with macerated strawberries at Le Pre Verre.

The hallways leading to the Palace at Versailles.

The details of a king's home.

The garden at Versailles.

Only a small portion of the foie gras selection at Fauchon Paris.

Beautiful red-orange smoked salmon at Fauchon Paris.

Three perfect cheeses with two perfect fruit jams at Fauchon Paris.

My favorite, smoked salmon millefeuille at Fauchon Paris.

Final glass of Cote du Rhone at a street cafe in Le Marais.

And that's a wrap.

In dedication to our time together...

here's a beverage for celebration and my Taiwanese beef noodle soup, your favorite. I've watched you slurp this dish down every time I make it and brag about how it tastes. I'm proud because I know if I've made your belly happy, that's all that matters.

A beautiful bottle of light, dry sake.

My version of Taiwanese niu rou mian.

TAIWANESE NIU ROU MIAN

BROTH
1 ½ lbs sirloin or beef tendon cubed
Water to cover
1 stalk green onion, chopped

1 nob ginger, chopped
1 medium onion, chopped
1 tomato, chopped

SEASONING PASTE
2 T canola oil
2 T sugar
6 red chiles
1 head of garlic, cloves peeled and minced
1/3 cup spicy chili bean paste
1 ½ cup soy sauce

½ lb of bok choyNoodles

Green onions
Slivered Szechuan pickled vegetable (optional)

Place cubed beef sirloin in a large pot with enough water to cover. Add green onion (well-rinsed) and ginger. Add soy sauce, onions and tomato. Cover and bring to a boil, then turn down to a strong simmer for about half an hour. Remove and discard green onion and ginger. Heat the oil for the seasoning paste in a medium-sized frying pan. Add the sugar and stir until completely dissolved. Add seasoning paste ingredients and stir. Mix seasoning paste into the broth. Simmer for about 3-4 hours. Serve with blanched bok choy, noodles, green onions and pickled vegetable.