I wish I could go away and come back to news like this every single time. So Wales was FUN – as soon as the days ahead give me some time back, I’ll scribe up our experiences of rolling, verdant hills and stunning landscapes. Anyhow, we were in Wales when I got some exciting news. Remember food52? I’ve talked about them often enough, about their weekly recipe contests with the winning entries going in a cookbook.
Galia Melon Marmalade
Progress…at last, she says smiling at her ability to walk up the stairs to her third floor office without total collapse and shortage of breath.
Bruléed French Toast, with ancho strawberry preserve
I wasn’t sitting under a tree when this idea came to me No apple dropped on my head Stunning me to discovery But then I’m no Newton It is my good friend, L I have to thank for this Albeit it in a roundabout way See, once upon a time three years ago I needed flaked almonds and she offered to get me some And she did – she got me a whole kilo Because the store was out of the smaller packs And thus began my almond experimenting —–♥♥♥——
Ancho Strawberry Preserve, for Week 4
True confession, and I think we better get it said and out of the way. I would hate for you to hear it from someone else, after all this time we’ve spent together. So,….
Daring Cooks go nuts in July: Nigerian Suya & nut butters
When my 7 year old daughter talks about Nigeria and going back, one of the things on the top of her list is Suya. My 4 year old doesn’t remember the absolutely delicious bits of spiced beef on sticks, cooked over hot coals by specialists – men from the northern part of Nigeria, where this is their trademark. Suya is one of those things which Nigerians in diaspora miss, just like the Dutch yearn for dropjes and stroopwaffels! And if you dig further, you’ll find most people have jars of suya spice in their pantries. I got my mum to...
Cooking with fruit: Peaches
Every summer I’m infatuated with one stone fruit or the other: last summer it was plums, encouraged by a killer bargain I explored their use in various ways; this year its peaches. Next year just might be Apricots, who knows! Surprisingly however I didn’t know the difference between a peach and a nectarine, confusing the two until a few days ago. I thought the downy skinned fruit were nectarines and the smooth-skinned ones were peaches. Not so I discovered. Peaches have fuzzy, skin and nectarines don’t.
Week 3: What we ate
So life is back to normal, since I have my camera back.
The Ackee Tree Restaurant, Barbados
We journey to a place Bringing pieces of our heart with us And as we make our way through We discover yet another new place We wish to journey to. When we leave We take a piece of the land And plan our next journeys To a distant land So it was that I discovered Trinidad in Barbados And now long to travel there —–♥♥♥—– Welcome to the Ackee Tree, the home of the 1 pound roti. Finally, after months of promising this review, here it is! Vex not dearies, I say better late than never. Actually, looking at the...
Week 2: What we ate
My guide to messy eating The first time I wrote this piece, years ago it was a guide on how to eat huge profiteroles without covering your face in cream.This weekend, past, it translated into ‘How to eat a hamburger with all the trimmings….and no burger buns’. Don’t get me wrong, I love bread but the soft, sesame-studded buns are not on the menu just yet. And though I could very well have left the burgers alone, I wasn’t going to let my first ever celebration of Canada’s Independence pass by unmarked. So, loving success, celebrations and the perfunctory food...