Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Happy Valentine's Day!


Hey Silhouetters!
Hope you have a lovely day shared with your lovies.
I am in the library all day with Econ but dreaming of treats like this one:



I'm not much of a baker and I don't really have the facilities to properly bake but I think I'd like to give this one a go. Raspberri Cupcakes' recipe looks pretty simple. Find it here.


When is rhubarb in season again?
Also, I've lost 29 lbs so far! Yipee!

Needle Goddesses

Hello Monday! Do you know Pickles?


I've just fallen in love with Pickles and the inspirational pair behind it, Anna and Heidi.


Not only are they incredibly impressively crafty with their needles and scissors (and home decor inclusive - like this garland) but they also...


Bake.


Girls after my own heart!


I've always wanted to be able to knit myself something, like a scarf or something, but their selection of how-tos is so vast, I'm dreaming bigger. Like sweater bigger! Baby steps though. Ill try out a simple scarf first.


The pictured projects:


Very cool projects I'd like to challenge myself with one day:

Plain Summer Smoke Jacket - for the man in my life.
Warm Winter Sweater - for my nieces.
Great Granny Blanket - for everyone.
Cable Kit - more for me!

Also, they sell their own yarn! So if there's something specific you might be looking for, they might have it!

Credits: All photos taken from Pickles blog. All links for images are above.

tea tasting II


For those of you that are familiar with my blog, you might already know of my affinity for a tea tasting. I pick a favorite and then I'm pretty loyal to it. This time the selection is definitely not as refined but it was a fun weekend activity and thought I'd share it anyway.


Above are the 'ingredients': Butter cookies (yum!), Celestial Seasoning Fruit Sampler, and a glass of cold bitter-ish tea to cleanse the palate.


The flavours are: Raspberry Zinger, Country Peach Passion, True Blueberry, Wild Berry Zinger, Black Cherry Berry.


Note: Zinger means extra tart! Therefore, the raspberry and wild berry are very tart. If steeped too long it will just be sour.


The black cherry one was delicious. Tart yet sweet.


The blueberry one was very sweet, like homemade blueberry pie. I loved it. My favourite, however, was Peach. It reminded me of sweeter times... Like when I would rollerblade into the wee hours of the night with friends on hot summer nights. So for nostalgia's sake, (and well, it really is delicious!): Peach is the winner of these trials.


Pink ribbon rewarded.

Got any suggestions?

Green Pea Soup

Good day! So, as I said last time, I'm no chef. Anything culinary I post here is really me learning how to cook. I'm always on the look-out for easy recipes that are healthy(-ish) and when I'm happy with the results, I like to share what I've learned. So here we go. 

{Green Pea Soup}


 Ingredients:

4 cups (1 lb/500g) of frozen peas
1/2 cup (125 ml) heavy cream ~ I used Half & Half
Salt & pepper
Grated Parmesan (optional ~ for serving)
Chopped fresh mint leaves


Directions:

Bring 1 and a 1/2 cups of water to a boil. Pinch of salt. Add peas to boiling water. Bring back to boil. Cover. Cook until soft. (10 Minutes, about.)



Blend to a purée. (Say hello to Buddha.) Strain into a clean saucepan. Stir in the cream. Reheat. Serve with chopped mint (very important), parmesan, and buttered toast.


So here it is. It's delicious, it's rich and with the mint it's down right delectable. Does this not look like a perfect spring lunch?


Recipe from here.

nice and easy


I will let you know that I am no chef. I don't even like cooking. But. I was told by any and every modest health nut out there that it's good to go organic, fresh, local, to limit preservatives, 'low-fat' and frozen the list goes on and on and is it ever overwhelming. The one thing that sort of resonated and makes total sense is to 'cook everything yourself'. Exhausting - but I do want to live a longish life, so I thought I'd give it a try.

No one should take advice from me in the kitchen, however, I do consider myself a foodie and lately food is the only extravagance I afford myself. So, that said, I'm going to start sharing a recipe or two on this blog, that has been a success, and I promise you, promise, they are going to be the easiest things ever to cook. Promise! 'Cause that's just how I roll!

So this is a Mediterranean Pasta. It's really yummy. The recipe is here. This recipe is easy because you:
 
Cut things up.
Add something to pan. Salt. Pepper. Wait for it to brown. Add wine (I like Sauvignon Blanc). Wait for it to evaporate.
Add more things to pan. Wait for them to brown.
Add more things to pan. Wait for them to break down. Done. 
Eat. Drink. Be Merry.

See? Easy Peasy! (...and healthy.)

tea tasting


I really love the idea of tea. Growing up my mother had a great zeal for it, but, since she is such health nut, we only ever had the herbal kind available and, furthermore, the tea always had to come with some sort of medicinal purpose. (Tonics, sleeping aids, stomach relievers, sinus clearers and the list goes on.) It was to my great displeasure that when anyone coughed up any hint of ailment, tea was typically 'the cure'. As a result to my mum's affinity for tea, I took it upon myself as an act of rebellion to hate it, as one does, naturally. Tea was unpleasant to me, although I did on occasion, very quietly, enjoy the lemony sweetness of Throat Coat. The act of taking tea was, I don't think, ever done.

It's now been very nearly a decade since I moved out of the tea brigade's bastion and in the past few years my aversion has seemingly dissipated, thanks to my growing Anglophilia (and my recent trip to Egypt). There's something so regal and fine to they way Brits do it. Consuming the china, the tea tins, the little nibbles and treats, I think, have been a great way to spoil myself and more than anything, sitting down and enjoying tea has transpired to be an act of self-care. 

Since I am a relative newbie to the world of tea I asked a friend, who I regard as a tea connoisseur (purely because he's a Brit), to educate me. I was referred to Murchie's, a very impressive Canadian tea and coffee house. Even though the lady I met at the counter was loath to enlighten me as to what the hell Ceylon tea is (Sri Lankan tea - I didn't know Sri Lanka was called Ceylon up until 1972), she did direct me to the sampler section which was really all I needed. I went with the Royal Selection and a pack of English Breakfast. So here's my tea tasting experience,  turned out to be a competition, logged in pictures.


The participants. 


The Awards: A home in my precious tea tin and a miniature pink ribbon.
























Round 1: Queen Victoria actually offensively smoky. English Breakfast too bitter. Decide to add milk and sugar to see if that'd help them out at all. 


Fail. Disqualified. That leaves us with:


Round 2: To my palate, Royal Jubilee lags behind in the class of mediocrity. 


Who will it be?


... And the winner is (it was a close one):




What a lovely way to spend a Sunday afternoon. Have a good week!

P.S. I should also note that I got some tips on how to make a proper cup of tea from Christopher Hitchens. The first picture is merely hot water warming the cups.
P.P.S. What tea(s) do you like?

chomp chomp chomp!












Oops! All gone, yum yum.
Greatest Vanilla cupcake ever... by Yuki

the only meal i've mastered



Salmon with Warm Tomato Basil Oil

Salmon 
6 pieces of salmon, about 5 ounces/140 g each, or 1 large filet 
Salt and pepper 
Olive oil  

Tomato Basil Oil 
1/2 cup extra virgin olive oil 
1 x tomato, seeded and finely diced 
1 handful shredded basil leaves Salt and pepper to season 

Salmon 
Heat the oven to 325°F/160°C. 
Pat the salmon dry with paper towel, and season with salt and pepper. 
Put the fish on a baking sheet and bake until cooked through, about 15 minutes. 
Meanwhile, warm the olive oil in a saucepan. 
Take it from the heat and stir in the tomato and basil. Season with salt and pepper. 
Take the fish from the oven and shift it onto a serving platter. Spoon the warm tomato basil oil over. Serve.

Thanks to Laura Calder from French Food at Home on the Food Network Canada

(I like it with lightly grilled asparagus.)
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