Summer in France is quite long this year, so it’s not until mid-September that there starts to be chilly days. Although it’s not yet frezzingly cold, the chill is enough for me to feel like snuggling in my blanket, read or watch something, and eat some of my favourite food. This chilly weather makes me think of peanut butter. I don’t know why but peanut butter always give me a very warm feeling, and when I feel like having a snack, a few slices of apple with peanut buttle is a very tasty and healthy choice.
Peanut butter can be used for breakfast with bread, o you can serve it with apple, banana or carrot as a snack, add a spoonful into a fruit smoothie, make a dipping sauce, or you can even use it in baking, the possibilities are endless. Making peanut butter is one of the simplest thing in the world, you only need to know how to turn on your blender/food processor, the ingredients are simple too soit’s worth it to make yourself a jar right 
Công thức tiếng Việt: Tự làm bơ đậu phộng
). My high school didn’t have a dining hall, so students were to bring their own lunch, and on days that H’s mother was too busy to make her lunch, she would buy something for munch on her way to school. I remember that H usually buy this Vietnamese broken rice, simply because it has everything she loves: scallion oil, roasted pork chop, crispy fat cubes, pork skin tossed in roasted rice powder, and most importantly a sunny side up egg with a creamy runny yolk 
), so I ended up not liking the whole dish. Now that I think about it, it’s a bit too extreme of me, because beside the broken rice, every other components in the dish are among my favourites, so I only have to replace the broken rice with medium grain rice when I make this dish. Basically, a complete plate of Vietnamese broken rice has the following components:
