• Flickr Photo Gallery

Currently Reading

« A Menu For Hope III | Main

April 22, 2007


TrackBack URL for this entry:

Listed below are links to weblogs that reference Momentarily Distracted:




Your ears must be burning! I finally met Rob and Rachel of Hungry in Hogtown on Friday and your name came up followed by the general consensus that you do not blog often enough!

However, I completely understand how busy life can be. Congratulations on your new home. I hope the better kitchen and food storage situation will mean more frequent posts.

All the best!

Chicken Fried Gourmet

I check your site pretty regularly and I am glad to see you back. look forward to what you have to cook in your new kitchen :)


Clement!I'm so glad you're back.I started looking at food blogs around Sept. last year and was especially impressed by yours, so much so I decided to start my own. I've got lots to learn, so, I'm looking forward to your new creations!Congratulations on your new home!

Deborah Dowd

A new job and a new house definitely cuts into blogging time, but it is great that so many wonderful things are happening for you! I'll keep checking back (since I know that food blogging is habit forming!)


Dear Clement,
Nice to hear that you would be moving to a place of your choice with a great view and a bigger kitchen. Great insight indeed - that flavour can be coaxed from the meat and the bread etc. by just the addition of salt, lime. All the best with all your experiments so full of passion.


wow, i just got to your page through a distributor of sodium alginate, and its oddly coincidental that you just moved to mississauga, cause most people havent heard of it, and i just moved here too. we dont have in the way of culinary treasures, but you should eat at the resaturant i work at, the elliott house. i think you'd be into it, we're trying to get more into the molecular whatnot.

Canadian in Hong Kong

I came across your site and after 10 minutes I ran to the kitchen, uncorked a bottle of wine and am now back gazing wonderously at your fantastic ideas. If only I had avocado and crab meat here...

My wife is away on holiday and this was to be my week getting back in shape. I'm actually sitting here in my workout gear and ready to go, so shame on you - I think I'll be here instead.

Keep it coming.


such an inspiring post... very thought-provoking! :) your description about the shrimpiest shrimp & bursting oranges actually reminds me of a scene in the movie ratatouille where the chef rat was teaching his brother how to "eat" cheese & grapes!

Tom Bastek

Hey, great post, but where ya been! Come back soon!

Tom Bastek
Hilton Head Popcorn Co.


I just got to your page from Elise blog-links page and find a lot of things very usable for my own recipes collection. I like your experiments, thank you and we'll looking forward for new kitchen miracles from you


I know exactly what you mean about not having time to write. I’m taking a series of university home study corses, and managing two small businesses, and starting a third business. So writing in my blog sometimes gets put on the back burner. But I do try to write as much as I can. Keep up the good work.


We recently discovered your blog and think it's great.We just started ours about two weeks ago.Yes exciting,but we can certainly understand that it can be time-consuming and perhaps a little daunting.We agree that though making a food taste more like itself than seems possible takes a little more time, it is most assuredly worth the effort-it's a constant quest for us!

Christie Gray

Mmm! I just stumbled across your blog, and I am very impressed! I am going to take a look at your old posts now, and subscribe to your feed =)

Lady Amalthea

Making food taste like itself? That's such a worthy goal, one I've been striving for as well. If you're in the market for a new cookbook, may I suggest Tom Colicchio's Craft of Cooking? It's delicious, beautiful, and is all about making wonderful ingredients shine.


Hi there you have a lovely blog. :-)


clement - I hope you are ok - just checking in and hoping your life is going well these days.


clement, are you ok? you've been missing for an awfully long time


Jean-Georges é divino.

Kurt Bender

Totally agree. That should be the goal of most chefs. In my book at least. Tom Colicchio's Book is great.

Niall Harbison

Hi there

I just stumbled accross your blog through stumbleupon and love the clean design and the photos. I already have about 20 blogs in my RSS so don't normally stop and read them as already have more than i can read but the design here caught my eye! I started off as a blogger myself a year ago and like your blog always wanted to keep it fresh and clean and easy to read. I have started my own site for food bloggers, chefs and foodies in general to meet and share photos called and would love to see some of your photos there. I set it up because I was frustrated that not enough people were seeing what I thought was my excellent blog and I afelt that every blogger in the world probably thought the same! It is basically a platform for bloggers to show off their photos and meet other foodies. Keep up the good work on the blog, have added you to make it 21 food blogs no! Cheers!

SLC Caterer

Wow! I used to live in Mississauga! I spent most of my childhood there until I moved to the states. I miss it! Great blog by the way. Thanks for posting and I hope to read more soon!



Your blog is very interesting and since you like good food, you may want to check out mine.

It's all about food in Sri Lanka and though my blog is still in its tender stages, I think it would interest you for Sri Lankan food is fabulous. If you are looking for a new cuisine (though there's nothing new about Sri Lankan cuisine) that will wow your friends, then you should really check out Sri Lankan food.

You can either visit my website, or check my blog

Happy visiting!!!


Beautiful blog. I can totally relate to trying to squeeze in a little time to blog. Life always seems to sidetrack you when you least expect it.


don't worry. we all have our moments of "distraction". can't wait to see what you have in store for the future!


Hey Clement, I love your blog. Your most recent post made my mouth water! You are able to describe food in a way that evokes the exact moment of the flavour bursting on the tongue.
Thank-you, I really enjoyed reading.

The comments to this entry are closed.



  • Creative Commons License
    This work is licensed under a Creative Commons License.

  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

  • Subscribe with Bloglines