Turn Back Time

Another return from Abroad.

It is good to have you back. You were missed. I can't believe you've been in Singapore for nearly three months. It felt longer.

A lot has happened in that time, as we've established, and it’s great that we've been able to pick up where we left off, wherever that was. I sense there is still much to share. Context and background information helps, but you get the general gist.

Thank you for the giraffe magnet. It’s so cute! I love it. I know my heart will smile every time I look at him. Now, to find a home for him in my room.

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Green Beetroots & All that Jazz

Disclaimer: This is a post is an overt expression of my recent relationships with food.

It has been fun experimenting in the kitchen the past weeks. After last last Saturday night's cooking feast, I've found a new found fascination and love for fresh beetroot. I believe my relationship with canned beetroot is now officially over.

This is why.

Fresh beetroot is subtle in its sweetness, not overpowering. The texture is soft yet firm, not flimsy. All in all, nothing beats el'naturale.

And this is how it is best served:

Sliced into fairly thick stripes or cubes, to be able to fully appreciate the texture. Top it; don’t toss it, into a fresh green salad (think, baby spinach, rocket, hydroponic and oak lettuce). Add a hand full of shredded carrot, and half an avocado. For the dressing, a light sprinkle of balsamic vinegar, olive oil and a pince of salt.

Speaking of balsamic vinegar, olive oil, and freshly ground salt, I could potentially write three separate essays on each, but I shant.

Food Fellowship

Speaking of food, last last Saturday night was spectacular, both in food and company. I know I was pleased.

Here is a snapshot of the menu.

Salad - Rocket and baby spinach with vine cherry tomatoes, fresh beetroot and freshly shaven Parmesan cheese; dressed with balsamic, olive oil and salt. Notice the trend.

Main - Mushroom and white wine risotto, served with grilled chicken breast, steamed pumpkin and long green beans.

The wine was from the Mudgee trip in April 2003. It had a subtle sweetness, without it being too dry or overpowering. I can see why I choose it. It brought back many fond memories. I’ll have to say this trip tops the list as one of the best road trips I’ve had.

Dessert - Mini fruit tarts, caramel slices (left over from the wedding earlier in the day), fresh strawberries and cream, and a tossed fruit salad of rockmelon, strawberries, and pink grapefruit. Served with tea and coffee.

Who ever said, too many cooks spoil the broth lied. In this case there was six.

I thought we all worked well together. I know I was impressed, and stuffed.

The God of Small Things

Of late, my Mum has found a new love, and fascination for tofu and chilli.

If you ever have the privaledge of being served dinner at my place you will find all dishes garnished with a hint of chilli, either sliced in its traditional way or diced finely.

What I love is the fact that whenever anyone comments or asks about the 'red stuff' in the dishes a cheeky wry smile appears, and a twinkle forms in my mum's eyes. It's like her little secret, and one of her simple joys.

The little things.

As for tofu, the fridge is constantly stocked. This renders a resounding yes from yours truly. I could literally live off the stuff. In all shapes and forms, soy is good. However it is served. I devour.

In fact, I fried some hard tofu squares for breakfast this morning. The privilege of having time in the morning for breakfast, my favourite, and usually the least prepared meal of the day.

Baking Fresh (Hungarian) Bread

Enough said.