28 April 2013 § 3 Comments
It is quite daunting to follow the epic pie made by King Marv in his guest post. Using up the vegetables in your veggie box seems so mundane in comparison to boiling pigs’ hooves for three hours to make a jelly.
I was flummoxed by the abundance of daikon radish I got the other week. The large, mild flavored radishes are okay to eat – bland and inoffensive but nothing to get excited about, definitely a “meh” root vegetable. The reality was if I did not tackle them soon they would be forgotten and neglected at the bottom of the fridge destined for reincarnation in the compost bin.
I knew offering daikon raw to The Ladies™ was going to be a hard sell. So this is what I came up with: daikon radishes prepared in two ways – roasted as chips and as a salad with carrots, sesame and ginger. No surprises – the chips were the clear winner. The salad would have had The Ladies™ approval had I reduced the amount of ginger. « Read the rest of this entry »
21 April 2013 § 7 Comments
I’m really excited about this special guest post from King Marv.
(AKA my husband, Neal.)
He has talked about making this gala pie for well over a year so it was a major event when he finally got around to doing it. Sourcing the ingredients was an adventure in itself: after all, it’s not every day that a girl buy pigs trotters and lard. And don’t start me on the epic saga of actually making the pie. Suffice to say that it was a journey that started with a mere three hours of simmering pigs fat and trotters… I now understand why one rarely encounters home-made pork pies, let alone the gala variety that comes embedded with hard-boiled eggs.
So, over to Neal. He affects a more cultured demeanor than me, so please humour him while he starts with a little Shakespeare… « Read the rest of this entry »
30 March 2013 § 4 Comments
I wanted to make an Easter treat to take to our friend’s house for lunch tomorrow. I had planned to make chocolate truffles you know the incredibly rich, creamy ones but had a last-minute change of plan…
…I put aside the heavy cream, butter and chocolate and instead I started mixing cocoa powder, nut butter and some coconut oil. I added some interesting toppings such as crystalized ginger, toasted coconut with cardamom and toasted nuts. The result was these really tasty chocolate morsels (albeit vegan ones).
I could fib and say I was thinking of our health but it was nothing more than sheer laziness. These chocolates just needed one large bowl to be mixed in.
All you vegan cynics need to try these. I had to hide them from King Marv and The Ladies™ so we have some left to take tomorrow. I posted this recipe on my What’s for Dinner? column on Barista Kids.
17 March 2013 § 2 Comments
As a fellow Celt I feel a lot of empathy to the Irish. I also have some Irish credentials – that’s if you can count a grandfather who changed his name from Brien to O’Brien to join the Irish marching band in Cardiff – those Irish boys must have been the cool kids in town.
Anyway in honor of all things green and delicious I made colcannon, the recipe is in my What’s for Dinner? column on Baristakids.
How could this creamy, buttery mash not be a winner when it is full of the rockstar of the vegetable world – kale.
So I’m now off to make a Leprechaun House with The Ladies™. As an activity it beats drinking green beer.
17 February 2013 § Leave a comment
If you have some of these
Then why not make some of this on this long weekend: It’s February and the wind is icy. There is not even any snow to play in. So get your oven on.
The recipe is one click away in my What’s for Dinner? column on Barista Kids.
3 February 2013 § 3 Comments
22 January 2013 § 7 Comments
Those who know me and know my unswerving coffee obsession should not be surprised to learn that King Marv and I travelled 60 miles (and then another 60 miles back) last week for a decent cup of my favorite caffeinated beverage. Actually, as it transpires, it was much better than decent.
(For those of you less familiar with my persistent preoccupation with the roasted output of the pleasing peaberry , perhaps this anecdote will help: Years ago when I worked as a regional sales manager, I would prioritize my account visits based on who served good coffee at their offices. Forget about clinching deals or hitting targets, it was all about decent coffee. Needless to say, I did not last that long in the job but I emerged with a self-realization that I will not compromise when it comes to coffee… ) « Read the rest of this entry »