He is adamant about not wanting to have any buns, the first time we try them. We don’t get why. Oh well, he can be weird sometimes, our D. We sit at the table, bound by brunch. Feasting.
Reasons To Believe: Thank You for 2013
They put up the tree. With no help from me. I’ve taught them well. They’ve bought the presents – no help required, save for a few Naira bills. They’ve picked what they want to feast on. Croquembouche. Cinnamon Sugar Breakfast Puffs. Coffee 🙂 For Breakfast. I’ve decided on Lunch. Roast chicken. Potatoes. Suya-spiced Roasted Butter-nut squash. Kumquat Salad with Herbs. (B….this one’s for you)! I’ll cook. I’ll bake.There’ll be cake. Drinks. A right celebratory feast. Dinner’ll be leftovers – for sure….I won’t cook after dark :-). I’ll dance to ‘Happy‘. Watch soppy movies. Cry. Laugh. I’ll sing (Sometimes terribly. Sometimes passably but...
Yellow. Bright. Happy. Memories of Lagos
I’ve got a thing for Yellow. And Blue. Cobalt. And Sky. I love Blue.
Sugarcane Juice Revisited: Three (3) Ways
This post is as much about showing off my bargain ‘Eva Solo’ Danish Design tumblers…. ….as it is about exploring new flavours with sugar cane juice.
Christmas Cakes, Bakes & Things
Anticlimax. Antithesis. Polar opposites. Diametrically opposed. This was my very weekend. One moment I’m complaining about ‘no harmattan’, and the next morning I’m the glorious recipient of a cold wave when I open my front door – ‘Harmattan’ has officially arrived. So now I can make my declaration ‘Its time to get ready for Christmas’. For they go hand in hand, just in case you ‘wondered’ out loud. I can say too how much Port Harcourt reminds me of ‘The Windy City‘. Which I’ve never been to, but which my friend Velva described as ‘having freaky weather’………The following day, it...
Nigeria’s ‘Harmattan’ Season Produce – December
So the Harmattan winds should be here. My mornings should be chilly, foggy and with dust to boot. Its the season when nights should be cool and lips parched. The season of northern trade winds blowing from the Sahara. But ’tis only some of that here. Where I am at the moment. Some tropical thunderstorms and warmish weather and only a few cool mornings! The Harmattan is late. Uncharacteristic. Still we prepare for Christmas and its festivities. Which is why I’m on the hunt for a Christmas challenge. The kids want to make another gingerbread house….but I’m not sure I want to....
Vietnamese Ga Nuong Lu: Chicken, Dry Steamed in Rock Salt and Fresh Sugar Cane
The expedition continues. Sugarcane and spice. I’m determined to cook with all my fruit. Not purely reserve them for out-of-hand eating, so when I had left-over sugarcane from my juice bar, I decided it would be absolute perfection to use up my rock salt- legally obtained from a salt factory in Port Harcourt many moons ago. To enjoy my Romertopf, the claypot cooker that has lain fallow on a shelf for too long. To revel in the deep hues of annatto oil, the seeds long mine but never touched. *Sigh*. And of course cook with sugarcane. Enter Luke Nguyen. And Ga...
Weekend Wonders: Whisks Allsorts
Or Whisk Away. I love whisks. Of every kind. I have a collection too. I love to collect. Ideas, thoughts, beautiful things. Functional things too. Things with form and beauty. I bookmark a thousand things a day. Write a thousand collections in my notebook. Make a million plans. I’m happy. My current collections are varied. Everything from eggcups to fabric, jam jars with gingham lids. Bottles, plates. Travels. Discoveries. Friendships. Rolling pins. Bowls, Paper, stories. And whisks. My whisks and I are extremely friendly. I use one almost every day, from whipping up pancake and waffle batters, to sauces, and...
Two Recipes from Thanksgiving
We feasted and we drank plenty. My back ached but I was thankful in spite of it.