It's been two weeks since my last blog post, and I'm bringing you soup. Brisbane has entered its proper winter phase. Things that signal winter has arrived: - people start wearing maroon-coloured jerseys around town, meaning State of Origin is upon us - the open air ice-skating rink appears in King George Square - the golden orb spiders have all but disappeared from sight / been eaten by . . .
I just finished reading a book called Still Alice and I have never cried so much reading a book in my entire life. Poor Maths dude had to comfort me a lot. It's a fictional story about a 50-year-old Harvard psychology professor who is diagnosed with early onset Alzheimer's disease, and Claudia recommended it to me, but I imagine her reading it and maintaining at least a small degree of medical . . .
Hey, everyone! This month's Cook Better 2016 theme is PULSES! Lentils, chickpeas, black beans, white beans, any old bean, peas, sprouted, boiled or drained straight out of the can, all in honour of the UN International Year of Pulses. This month - and all of this year, in fact - I'll be trying to cram as many pulses into my diet as possible. You can read more about IYP2016 here. Besides being . . .
Maths dude and I are meant to be planning our wedding. We've even booked our honeymoon flights (SEE YA IN OCTOBER, SF), but neither of us seems to really want to take the reigns and get the damn wedding organised. The more I think about it, the less I want to do it, and this honeymoon trip is turning into a let's-go-to-America-just-because trip. Who needs a reason anyway? Because we have a big . . .
In the spirit of creating foods from scratch this month, I decided a bean soaking was in order. I'm guilty of regularly buying cans of lentils to use as my veg protein for dinner. It really does seem like a wasted opportunity to save money when it's so easy to prepare dried beans at home. Plus, all of those cans! They can't be doing any favours for the environment. You know one thing that's only . . .
Sunday afternoon has me listening to the same, short Spotify playlist on repeat whilst finishing off some work and nomming some leftover risotto (speaking of nomming, have you met Nommable yet? One of my favourite new blogs that I discovered via Wednesday's virtual pumpkin party?? Gimme all the pumpkin moon pies and pumpkin pepita cranberry bread). And ~spoiler alert~ Maths dude and I also woke up . . .
This weekend I'm going to Socktoberfest, where we will drink the prized home-brewed bock that Maths dude has been hiding from us, and we will eat ginger cookies and pretzels and cheese kransky and be merry whilst wearing ridiculous socks. If it sounds silly, it definitely is, and I'm really excited. I made this salad to try and at least be healthy for the days leading up to Socktoberfest, . . .
Can we talk about the weather for a sec, like small talk? It's definitely Spring now in Brisbane. Yesterday was HOT. Today is gonna be HOT, and we're gonna go swimming in a friend's pool. Aside from general heat, here are a few other indicators about the change in season: last night I had to get Maths dude to dispose of a monster-sized huntsman spider on the outside of our apartment. To my eyes, . . .
In my cooking comfort zone are things like cake, brownies, cookies, fritters, casseroles, one-pot meals, scones, my vegetarian grilled nachos. In the zone of trepidation are croissants, meringue buttercream, macarons, lots of kinds of meat, many-layered cakes, deep fryers (and lots of other refined techniques) - tell me I'm not alone in at least some of these?! - and Indian curries. I love to eat . . .
The other Sunday, I cooked a big batch of fritters up for dinner, and Mark, my housemate, commented in between mouthfuls that he considered fritters to be my specialty. At first I didn't know how to feel. Not my pound cakes or my brownies? Not my risotto? Just my fritters. Oh, okay. The truth is I make fritters on the regular. Once a week if not more. Leftover curry? In it goes. Cans of beans? . . .