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August 28th, 2010
It’s all about timing, life is. I am often shocked at the ‘coincidences’ that take place. Mind you, I don’t believe at all in coincidence, I am more a fan of the law of attraction. Me, food, you, we happy.
It continues ….read more on Herb Poached Nectarines»
August 23rd, 2010
Welcome to Palates & Palettes, a series of food photography posts exploring various elements of food photography because we savour the colours of the food as well as the ‘canvas’ it lays upon.
It continues ….read more on Palates & Palettes: Painting Backgrounds for Food Photography»
August 20th, 2010
Sometimes I’m stunned by his partial food memory. He could have a delicious meal today and not remember a single component the following week. That’s my husband. Last year, he went to Krakow (Poland) and in true foodie style, I organised with staff at the hotel where he stayed to make sure he tried pierogi. On his return, I inquired ‘How was the pierogi’? hoping to hear some long description about the pastry and filling and all I got was, ‘Nice’.
Thankfully he brought back a Polish cookbook which I’ve opened up for this month’s Daring Cooks challenge – to make our own pierogi from scratch.
It continues ….read more on Daring Cooks make Pierogi in August»
August 17th, 2010
Don’t be deceived by the food porn you see in my regular KB posts: that’s not how I regularly serve my ‘food for eat’. Call me what you like (food pimp even) but I love everything about food – the components, the assembly and the presentation. I enjoy experimenting with colour palettes and taste palates, textures and light. I love to highlight the net skins of cantaloupes and the bum cheeks of peaches, almost as much as I enjoy sushi and (cooking with) wine. I love highlighting the beauty of a dish but that’s not always real – the pretty food you see on this blog represents a tiny portion of my food reality – please don’t take it as the entire gospel. Many a time, I bite into a juicy peach and barely have time to notice the soft downy skin, or the patches of colour. Sometimes I ignore the pleasure of eye candy and focus on the ‘taste’, enjoying the combination of flavour makers that results in a gorgeous plate.

One thing I’ve always wondered about Nigerian food is ‘Does it sit pretty’? My memories of food at home don’t involve elaborate/delicately styled food. Yes, plates are garnished – slices of tomatoes, onions and parsley greenery are common, as are molds of rice and sauce nested in bowls.
It continues ….read more on Steamed Plantain Pudding, Nigerian style»
August 14th, 2010
I wonder if prehistoric men ever felt the thrill of foraging for food. Perhaps they, in that ancient manner of men viewed their hunting and gathering with purpose and nary a hint of frivolity: to sustain and to provide for themselves and family.
These days and modern times, we forage, not for sustenance but for the love of it. For the thrill of picking your own fruit or vegetables and transforming them into some delightful (or not so ) dish. We adore the essence of it, learning food history and gardening techniques. Discovering when to pick fruit and where, not by the road side where the skins are covered in soot, smog, dust and other unpalatable veneers but to go deep in the forest, walk alongside that deserted road and find your treasure.
It continues ….read more on Cooking with fruit: Blackberries»
August 11th, 2010
I’m swamped – family visits: 2 sisters, 3 kids. Fun but swamped.
I’m writing in a hurry……knowing well my attention will be needed soon, and closing my ears to the deafening noise of 6 children!
It continues ….read more on Cupboard Love: Barbecued Mustard Chicken»
August 7th, 2010

Please thank fine art daily for letting me know there was such a day designed especially for mustard and mustard lovers.
It continues ….read more on Happy National Mustard Day»
August 4th, 2010
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.
It continues ….read more on How to make Labneh & other exciting news»
July 27th, 2010
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.
It continues ….read more on Galia Melon Marmalade»
July 22nd, 2010
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
—–♥♥♥——
It continues ….read more on Bruléed French Toast, with ancho strawberry preserve»
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