So for today’s nibble we’re taking it to the mediterranean with warm marinated olives. I don’t know if you’ve had warm olives before but they take something that’s already yum to super yummalicious. The flavours are more intense and the texture of the olives become so juicy and plump. They kinda tasty more meaty (does that make sense?) Drrooool!
This week I have some awesome ideas for some easy peasy japaneasy (it’s not japanese, it’s just a saying y’all) nibbles that are simple to make using ingredients that you can have sitting in your pantry. Awesome for those moments friends drop by for a drink and you need to whip up a quick little somethin’ somethin’. I promise you, this week’s recipes will have you looking like Martha Stewart (minus the orange jumpsuit….)
This cake is an adaptation of a lemon syrup cake that I normally make. I love making this cake as firstly you never have to worry about it being dry as the syrup takes care of that, and secondly I have never met anyone who doesn’t love this cake. True story.
So it’s almost the end of winter, and I’ve been indulging in comfort food all winter long and that’s what winter is for right? pasta, bread, potato,… but now I have a wee problem… my pants are starting to feel the pinch so I need to make a few adjustments here and there.
I am totally going through a fashion slump right now and it’s bugging me. I have clothes, and I could wear these in cool combinations but I seem to keep going back to the same 3 or 4 outfits to get me through, and I can tell you they are not so cool that you’d find me gracing the pages of The Sartorialist, nope, not happening.
Oh my lordy lord! I honestly feel last week was brought upon me to test my patience (and my blood pressure) in a big…BIG way. I don’t want to poo poo any company publicly but I’m fairly certain that to be employed by this organisation (let’s call them ‘company crap’) there was a maximum IQ requirement of 4 (that is not a typo).
I love cooking chicken using this chinese recipe. It seriously is idiot proof and I seriously seriously mean that. It’s a great alternative to your roast chicken and don’t get me wrong I looooove a good roast chicken with its salty burnished skin but sometimes you just need to tear it up a little right?
I have been thinking about this salad ever since I had it in Washington DC at the Mitsimam Cafe at the National Museum of the American Indian almost a year ago now. We were staying with family friends of the Dr’s while we were there and they suggested that while we were visiting the museums that we have lunch there. At first I was kinda skeptical, a recommendation to go to a cafe in a museum? hmmm, ok.
Yes yes, I’m well aware today is Wednesday…so why is today’s post called Tuesday’s tricky tip? Well firstly I had very good intentions to post this yesterday but then the battery in my camera decided to kark it and really, Wednesday’s tricky tip…? Come on peeps, blog titles are all about alliterations, so Wednesday’s tricky tip just doesn’t fly…