Things I've done lately: 1. Read Fifty Shades :/ 2. Wee bit of honeymoon planning 3. Discovered I'm incredibly talented at Snapchatting (follow me, I'm hans_whit) 4. Went to a very boozy wedding of a dear friend and came out alive... 5. Inspired by Erin, I purchased a sourdough starter from Clare, because I kept botching my own attempts to create a starter from scratch. I'm now completely . . .
I didn't mean to be offline for 10 days, but I forgot how terrible, horrible and stressful moving house can be! Isn't it just awful? I mean, I enjoy unpacking the kitchen and planning the layout of furniture, but it's the feeling that you've been working for days and still haven't made a dent, and there's all of that shit you just don't know what to do with that builds up in each room, until you . . .
The coolest thing about living with a brewer - aside from getting to drink awesome beer all the time, of course - is finding creative ways to use up all the leftover spent grain! I'm discovering what a fickle ingredient it really can be. My attempts at using spent grain in breads or yeasted things have so far proven to be disasters. It's like all the gluten has been zapped out of those grains. . . .
If you haven't met Sarah yet, I'd like you to meet her now. Sarah is a Brisbane blogger like me, and she just published her first cookbook. It probably sounds creepy (hi, Sarah) since I've never met her in person, but I'm actually a little bit proud of this fellow Brisbanite and what she has achieved, and I just felt like doing a massive fist pump when her cookbook arrived at my front . . .
I have a thing for stuffing vegetables with other vegetables. In the case of eggplants, you not only get to stuff them with other vegetables BUT WITH THEMSELVES TOO! That's why I love eggplants. For this recipe, I used to slice the eggplants in half, sprinkle with salt, and roast them for 30 minutes or so. Then I'd spend a good 20 minutes trying to hack out the middles and always end up . . .
One thing about autumn is that mandarins start popping up in abundance in the supermarkets and markets! Mandarins are wonderful - the superior citrus fruit compared to oranges - oh don't even try to argue with me on this - and they are deliciously juicy and sweet right now. I've been smashing them in as snacks for the past few weeks. Did you know that we grow most of Australia's mandarins here in . . .
Have you ever tried making gnocchi at home? We did, once. It turned out a bit stodgy and underwhelming. Yet I find that, even eating out, I'm hesitant to order gnocchi, as restaurants can stuff it up too. It just seems to be one of those temperamental kind of dishes. Gnudi, on the other hand, is fabulously easy in comparison. Gnudi = 'nude' in Italian = the filling of ravioli, without the pasta, . . .