There’s always time for cake: Nanowrimo Update Day 16

In any given day, choices have to be made: exercise, social media, reading (more choices here: favourite blogs, literary articles, fiction fix), laundry, cooking, cleaning, quilling, napping, writing all vie for time.  As you can imagine, this has become even more challenging with Nanowrimo at the back of my mind. Continue reading “There’s always time for cake: Nanowrimo Update Day 16”

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Green Juice

Not quite green eggs & ham, but nevertheless, a challenge.  I am not sure why drinking “vegetable drinks” is difficult for me, after all, I love vegetable soup.  If you had told me that I would be drinking Green Juice before today, I would have collapsed in hysterical laughter. Continue reading “Green Juice”

100% Chocolate

Loving Husband & Older Daughter love dark chocolate, even the very bitter 100%. Younger Daughter and I prefer ours much sweeter and perhaps, milkier.

In considering where bitter fits in my life, I think our taste buds have it right: sweet, salty, sour, bitter, and for the new gourmand, umami.  It all contributes to our experience of food, and in a larger sense, of the world around us.  It is about finding the right balance, the right combination, the right amount. Continue reading “100% Chocolate”

Glazing Fruit

Younger Daughter and I have been experimenting with different cupcake flavours & combinations.  This is quite a novel approach to baking for me as I’ve always opted for the quick & easy; everything in one-pot?  even better!

So, this journey of discovery, which is recorded in part in Crazy Little Cupcakes,  takes me a little away from my comfort zone.  Younger Daughter is quite adventurous and I have to check myself often not to curb her enthusiasm!  So what if she wants to make a curry cupcake! Bring the spice on! Continue reading “Glazing Fruit”

Egg-citing Eggs-periences: Onsen Eggs

I love onsen eggs and when I saw this recipe in Savour (Cold Storage‘s free Food Magazine), I just had to try it.   Younger Daughter thinks of them as Japanese poached eggs, and I guess that’s pretty close.  I think the egg white is silkier and softer in the Japanese version though.

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Feature photo shows the egg served immediately after cooking, with instant ramen & a variety of blanched vegetables (from Left to Right: broccolini, bean sprouts, cai xin).

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This egg was refrigerated overnight, warmed slightly by the steamed zucchini.  Still very good.