You know how you always want what you can’t have and then you obsess over it?
Valentine’s day – lover or hater?
Ok so I’m going to kick on with the healthy summer salads theme I got going on here and give you a recipe for THE most delicious of delicious salads. Seriously, this salad has got it going on all up and down, left to right.
Today I started writing a boring post, really about nothing much. I was lacking inspiration big time and had given myself a deadline to finish. This did not get the creative juices flowing I tells you, quite the opposite. Instead, I checked my emails, did the washing, watched gangnam style on youtube, checked facebook, twitter, pinterest, checked facebook, twitter, pinterest again, made myself a miso soup, chatted to a friend and watched my deadline zoom right past me.
This recipe was sent to me a couple of days ago courtesy of my lovely sister-in law. The recipe came from her friend Mel whom I’ve never met but apparently makes divine biscuits. The email came with the preamble that these were AMAZING and that anyone who tried them demanded the recipe from her.
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….)
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…
I love love love soft-boiled eggs served with buttered toast cut into toast soldiers, and all my life I’ve loved them cooked exactly the same way. The white’s juuuust set and the yolks runny and creamy ready to be dunked by my buttered soldiers. One of life’s disappointments is when you flip the lid on your googy egg and it’s rock solid. The white’s are rubbery and the yolk is fully set and floury. When that happens, I just wanna go straight back to bed and start again.