Recently, I’ve been working very early in the morning. Asleep-in-the-shower early. Easiest way to dress myself is in gym gear, and maybe it will even lead to some exercise beyond working out the jaw muscles when I clock off. I’m kinda like this:
I’m figuring out the scheduling of posts for this blog, and how best to post to reach other cooks/foodies and connect! I would really like to become a part of the cooking/blogging community, but I’m afraid its a little bit like this. I’d probably be like this, and end up just like this. (That last gif is stunningly close to my current growing-out-pixie-cut hair length. Add that to an exam/assessment schedule that threatens to knock my sanity and I am in hell.)
Let me know about your food adventures, and I’ll be delighted and tempted to stay in bed all day blogging forever and ever. Lets swap recipes and talk technique. I’m all ears!
Until then, this is my moussaka. The boyf refuses to remember what its called, and so he just calls it ‘mouse cakes’ – seeing as it is the most inauthentic moussaka to grace the blogosphere, I’m tempted to just call it that. But its a loose interpretation of the delicious greek lasagne and hell, I love it. Plus, eggplants are on crazy-sale, so when I make a shittonne of baba ganoujsh it goes nicely. You could also just use extra fried eggplant.
Finally, this could totally be made as a vegetarian dish by just omitting the meat altogether. The mushrooms add enough flavour/meatiness on their own and you could even ‘beef’ it up with some lentils. If you’re feeling extra fancy, add in some yummy kalamata olives before you slather the dish in baba ganoujsh. Read the rest of this entry »
Take fresh herbs. Freeze them in olive oil. Keep forever and ever and always have fresh things for marinades, dressings, just roasting/frying up potatoes (I have an obsession with roasty veg as soon as it hits scarf season)
A particularly luxurious friend even suggested taking lavender/rosemary, freezing in (rosehip? coconut?) oil and dunking it in your bath. Honestly, I’d probably still enjoy the plain olive oil with parsley combo – but that’s probably taking my phillia a little far for the general population.
With love, from Charlotte
Ah! The silly ‘sorry I didn’t write post’. Last night I got home too late to write because I was having dinner with beautiful friends to celebrate a birthday. We ordered takeaway Laksa from my favourite noodle house, went to another friend’s house, and engorged. Because Penny had delicious roast capsicum soup, and Tom made delicious sweet potato soup, and I ordered Laksa, it was a three-course liquid meal. Naturally, I also picked at everyone elses food (re: cleaned their plates) and am currently in that awkward position of praying that the passing of meals does not resemble the texture or spice of its original state. Fingers crossed.
I did, however, make Baba Ganoujsh (I have no idea how that is spelled). I won’t put a picture, considering the reference above, and because it doesn’t look too flash. But, its super simple, and can be used as an ingredient in a bunch of dishes as well as just a dip on its own. Delish. Read the rest of this entry »
I have a big interview tomorrow! And I bought a tangerine-coloured pencil skirt especially for the occasion. Because I have spent this evening
watching law and order SVU, and preparing for whatever they want to throw at me over the first 6 hours of my day tomorrow, I ate takeaway laksa (foodgasm) and came home to sweatpants (almost as good) for a little rest n prep before the big day.
Luckily, I knew this day would come. Rather, that the meal I made here was really an ode to oranges – and I also made a salad with beautiful mandarins. I still don’t understand why some people don’t like them. I love them so much, that when I was little I couldn’t wait to eat them by the segment, I used to eat them by the half. One time, I ate the whole damn thing and turned blue and gave my mother a heart attack. I love eating SO MUCH.
White Wine Vinegar
Mandarins (1-2, divided into segments)
Avocados (1-2 – I had spares! woo! – sliced)
Granny smith apples, sliced thinly
Half a red onion, sliced thinly.
Combine wet ingredients at the bottom of a salad bowl. Whisk together, with approximately 1 garlic clove per 3T oil and 1T vinegar. Add in the rest of the ingredients. Toss, serve, love.
With love, from Charlotte – wish me luck!
this is the best thing I know how to make. I don’t know why I combined these things or why i thought they would go together, but this is a go-to meal that just always hits the spot. Its something about the tumeric and yogurt – tangy! – but can be made with a buncha different ingredients. In summer, I put cucumber and mint on top. Its also good as just a marinade for the vegetarians for tofo or a firm fish (or just broccoli! I fucking love broccoli) Read the rest of this entry »