Thursday, November 27, 2014

How She Sees Things

I'm here, I'm not here. 
There's nothing that I know for sure.
                   - Julia Stone, 2012

Loch Lomond, Scotland 

I went to Scotland as a scientist, but had to bring the writer along. She doesn't stay behind anymore, and though it's a difficult combination for me - the basis of persistent anxiety and existential dread - in the end I do like having her there. I like how she sees things.

I wrote more about my first night in Glasgow here

Amanda xx

Saturday, November 8, 2014

Amazingly Easy Fig and Chevre (and Bresaola) starters

sweet fig and creamy chèvre 

When's the last time you had a dinner party? Forget the mess, it doesn't matter. Forget the complicated stuff - all you need is some good cheese and fruit, fresh steamed or grilled veggies, crispy chewy bread, quality olive oil and flaked sea salt. Add some meat if you like. 

Forget that you don't have time, because this is about making time. Are you going to remember that Sunday afternoon you cleaned out the pool, or the afternoon you had everyone over for an impromptu long lunch?

Thought so. 

chèvre and fig starter with bresaola

This may be the easiest, most delicious dinner-starter you've ever put out there on a wooden board. You do nothing, really, but sit back and sip your wine and watch your party guests self-assemble and devour the food - tart and creamy chèvre, sweet chewy figs. It's my kind of appetiser for my kind of dinner party, the one where everything is so simple that you actually get to enjoy hanging out. 

All you need for this is chèvre - plain, herbed or ashed is fine - and quality dried figs, halved. (And by "quality", I mean dried but not tough). Go organic if you can, it does make a difference. Add strips of salty bresaola or prosciutto and wrap! Cheese on fig or cheese on fig wrapped in meat, depending on how you like it. 

It's all about time, really. And you have it.
Amanda xx

Friday, October 3, 2014

Apple Cider Bread with Currants (and a Crapload of Melty Butter)

Technically, if you do these without all the butter and honey on top, they're vegan. They're also soft, and chewy, and taste slightly of apples. You might like to add cinnamon, or raisins, or nuts, if you're so inclined. But the very, very best part of this recipe - which derives from this recipe - is that you can use any cider, any flour, any additions, anytime, anywhere. 

I've started making beer or cider bread again in the midst of long working weeks away from home because it requires so few ingredients. Perfect for travel! Perfect for fieldwork! Perfect for breakfast when things aren't going quite right. Or for when they are.

Or any random Wednesday, really. 

Cheers, friends! More soon :)
Amanda xx

Apple Cider Bread with Currants
This recipe goes by ratios - but don't be afraid! It just means you can make it even without proper measuring implements. Any old cup will do. And as for serving numbers? The more you make, the more you'll have to eat. It's ok, though. This bread keeps well for a few days.

Here it is:
5 volumetric units self-raising flour (or regular flour with 1 tsp aluminium-free baking powder or baking soda per cup) + 3 volumetric units cider + a dash of sweetener + a pinch of sea salt + a handful of dried fruit or nuts 

That's everything! This time, I used 2.5 cups spelt flour (*with 1 tsp aluminium-free baking powder to make it "self-raising") + 1.5 cups of apple cider lurking in the fridge (1 can) + a pinch of sea salt + a tablespoon of raw sugar + a handful of dried black currants. The cider is pretty sweet, so you won't need to add much sugar to this. 

1. Preheat the oven to 180C (360F). Grease a bread pan or tin or ramekins or muffin pan with butter or line with baking paper.

2. Pour the flour into the bowl, add the cider, add the sweet and salt and anything else, and stir with a heavy spoon until everything's completely mixed. You'll end up with a very sticky dough - don't worry! Just spoon it into your baking receptacles and pop it into the preheated oven.

3. Bake for about 30-40 minutes*, or until the top is golden and firm and a tap on the crust produces a hollow sound. Take the bread out of the oven, but don't remove it from its tin (or whatever) until it cools down a bit. *This depends a lot on the size of the tin you use - reduce baking times for smaller breads.

4. Enjoy warm with butter and honey. Or cold with butter and honey. Or vegan with … whatever margarine you can find without creepy ingredients. Yep, you heard me. I've got nothing against vegans - some of my best friends are vegans haha … but if you don't like butter then I recommend you always go for the most-natural butter alternative you can find. 

Tuesday, June 10, 2014

The Only Way to Eat Radicchio

Radicchio is seriously bitter. So why would anyone eat it? Because it looks awesomely trendy on a plate, for one. And it's one of those things you see at the market and you're like what's that? And you're kinda curious and you don't have anything purpley-red in your basket and it's next to the lettuces, so maybe it's like lettuce? Or perhaps you already know what it is, and you eat it because it has 4x the antioxidants of romaine. (Take that, lettuce)

Regardless of why you bought it, there's only one way to eat radicchio.
Grill the hell bitterness out of it.

Pick a deep red radicchio with unwilted leaves. In my experience, the fresher it is, the less bitter. Remove outer floppy leaves and quarter. Rub gently in olive oil and grill over a hot fire until it's cooked and charred and generally pretty appetising. Have a glass or two of wine, just in case. Remove the radicchio from the BBQ, douse in extra virgin olive oil, a squeeze of fresh lemon, and Maldon sea salt flakes. A sprinkle of Greek oregano or fresh black pepper is optional. Carve up and enjoy.

If you're lucky, it's sweet and delicious. If not? Drink more wine.

Happy BBQing,
Amanda xx

Thursday, June 5, 2014

A little story about tomatoes

Have you ever been wandering through a Friday farmers market in the Northern Beaches with a strong long-black-dash in one hand and your dog in a bag slung over your shoulder (not for fashion purposes but because dogs weren't allowed and you didn't know that and she's small anyway, so you thought you'd sneak her in) and you happen upon the Tomato Guy. Every market has one, and if you're lucky he's Italian. You fall madly, instantly in love with his tomatoes. No, not those. Don't be disgusting. I mean real, honest-to-god, fugly, yo nanna's nanna ate these, farmer's market tomatoes. So you stack up on them - or, as it happens, you direct the Tomato Guy's grandson behind the table to fill a bag of them, which he does. And then asks you for $25. You nearly choke on your coffee, but you're so embarrassed - !SUPPORT LOCAL PRODUCE! - that you accept the cost and borrow money from your sister in law (because it's somehow less embarrassing than declining the tomatoes) and pay it and run. And the farmer's market is over for you, because you're broke and your dinner must now consist exclusively of tomatoes. So you go, removing your dog from her bag and sliding the tomatoes in instead, gently guiding them home to wash and slice and drizzle and fucking hell you better enjoy every healthy, flavoursome cent from every single red, green, orange, yellow, purple, black or stripey tomato. No pressure. They're heirloom.

Nope? Me neither.
Amanda xx

Sunday, June 1, 2014

Healthy Choices for Family Road Trips

healthy road trip food

Yeah, you could eat half a bag of chips. (I recommend salt and vinegar.) Stop the car now and then for a stretch and a coffee and some sunshine and a packet of chocolate chip cookies - hydrogenated oils included! Don't worry about it ... Springsteen's blaring on the radio and you're on the open road, baby. 

But ... maybe ... you do want to worry about it. Because (oh, yeah) the kids are in the back and they need more than junk food (and iPads) to sustain them on the 12 hour road trip. So do you. And your hands are greasy, their hands are greasy, and you feel bored and hungry despite all those handfuls of Doritos. The car is covered in fine, particulate, orange dust. Chip motes. 

There's another way - all you have to do is plan a little bit ahead. And avoid panic. I'll show you how.

this is a tiffin - the best ever lunchbox / picnic box / camping food carrier

First things first, this is a tiffin: three stackable stainless steel layers that keep your food separate and can be held together (and carried) with a heavy duty locking handle system. You don't need one, but if you can find a good quality, stainless steel one - buy two of them. I bought mine in Malaysia ... you can get the same one on Amazon here .

Second? Pack your tiffin full of rainbow colours for the road trip. Let's be honest, you don't really get ravenous when you're driving ... you just want to munch on things. Crispy things. And you don't have to limit yourself to chips. Try carrot sticks, zucchini sticks, multi-coloured mini tomatoes, sugar snap or snow peas, fresh green beans. Try berries and almonds and crisp, washed grapes. The key (as always) is variety and rainbow colours. Plus - the kids are trapped! No chips in the car? Too bad. Heh, heh, heh.

Don't forget to pack a picnic or two for some nice stops or a casual outdoor dinner at the hotel.

picnic, not panic - simple and nutritious and without rushing

Just don't panic about the packing. You'll get there. Preferably, without spilling a jar of poppy seeds in your mad rush out the door (as I did. Oops.) 
It's holiday time.

Have a great weekend out there!
Amanda xx

Saturday, May 10, 2014

Yoga for Waiting

I've been spending a lot of time in bathrooms lately, and it's got nothing to do with fibre in my diet. My daughter seems to enjoy sitting on the commode - thinking, daydreaming, contemplating, chatting, doing pretty much everything except what she's supposed to be doing. 

For me, standing and waiting waiting waiting? 
It's excruciating.

temple buddhist travel with kids
Penang, Malaysia

Particularly when we're having dinner. Or have just finished dinner. Or when we're at a busy hawker centre in Penang, Malaysia. Or at the Singapore Zoo, where undoubtedly exciting things are happening in pens just around the corner. We are going to miss the elephant show!!

Nothing I can say or do makes it happen faster. Never before have I wished my words could incite bowel movements - never before have I wished to become an oral laxative. Come on, sweetie, just finish. Please? Are you done yet? Can you hurry a little more please

And if this was physiological, dietary, I'd be more sympathetic. It's not. As an armchair psychologist I can assure you this is a control thing. This is the one time she calls the shots 100%, because she knows I'm not leaving her in a random toilet in Kuala Lumpur. She's got me. 

So I've just got to get her back deal with it. Appreciate this time for what it is.
I've started doing yoga. 

family travel in asia
Kek Lo Si Temple in Penang, Malaysia

I once had a boyfriend who took every opportunity to stretch, or flex, or do press ups, or otherwise contort himself in humiliating (to me) ways. In line at the bank? Standing on the subway? Trying to decide between Powerade and Gatorade in the sports drink aisle? That's wasted time, if you're not working on your flexibility. It used to kill me when he'd do that. But now I kinda see the point, just a little bit - it's not just about using that time, it's about taking control of it. My time. 

Don't get me wrong, I may see my ex's behaviour in a new light, but won't be doing calisthenics while I'm waiting in the toilet. That would be pretty silly - I mean, how dirty is that floor?! Nope, you can find me doing vrikshasana - the tree pose, with modifications that mean a) I don't have to put the bottom of my shoes on my pants and b) it's not actually obvious to others that I'm doing yoga. 

Here's tree pose:

NOTE: Adriene (above) is awesome. She does awesome yoga videos - you totally need to check her out. 

And here's my modification (and a REALLY dirty vintage mirror ... uh, sorry):

yoga tree pose patience parenthood
tree pose for waiting

See how I do it? The main difference is foot placement, because (ew) we don't want the bottoms of our shoes on our pants when we're standing in the toilet, right? So my legs are firm, my foot rooted into the ground, spine straight. Opposite (inside) ankle resting on the back my standing leg, as far up as I can get it by just lifting my foot. I stand tall and strong, using my leg muscles to push my bent knee into the same plane as my body. Shoulders down, shoulder blades pulled together, chin up, abdominal muscles engaged. Looking around makes this pose less apparent to everyone else in the toilet, and is also more difficult, which increases muscle toning. 30-60 seconds, then I switch to the other leg. If you're like me and my charming daughter, you should get a few dozen rounds in before you have to stop. 

But even a few minutes of yoga while you're waiting helps make you stronger - physically and mentally. So thank you, child, for this time.
And can you please finish?

Have a great Mother's Day out there!
Amanda xx

Wednesday, April 30, 2014

This is a Post about My Writing Process

This is a post about my writing process - a little different from my stuff on lunchbox inspiration or food "rules," or favourite recipes for homemade skin care products or vegetarian mediterranean feasts. If you'd rather read about those things ... just come back next week, or have a browse through the archives. I won't be offended.

Nope, this is a post about writing. Because I'm a writer ... in addition to everything else I am on a daily basis - and I'm pretty sure that even if you don't write for pleasure you have something outside of the job that pays you that makes your heart sing. Writing is mine, and even though I'm back and forth and often confused about what I want to really DO with my life (when I grow up?), writing is always there. With eating. And coffee. And making baby basil plants. And marsupial carnivores that fuck themselves to death. Yes, you heard me.

writing and traveling
where I write - (Penang, 2014)

I was tagged in this Writing Process blog hop by Anna Leahy, an American poet, essayist, blogger and all-round excellent writer who I had the fortune to meet (along with her husband and co-blogger, Doug Dechow) at the Santa Fe Science Writing Workshop last year. At the time, I was just starting my research fellowship and in the midst of a serious existential crisis ... to which I say - if you haven't burst into wracking sobs in your writing group, you haven't really been writing. Ha. 

Anyway, thank you to Anna for tagging me to talk about my writing process. Anna's book Constituents of Matter won the Wick Poetry Prize, and she's been published in Crab Orchard Review, Cream City Review, The Pinch, The Southern Review and others. Anna is the editor of Power and Identity in the Creative Writing Classroom, which launched the New Writing Viewpoints series. Anna teaches in the BFA and MFA programs at Chapman University in California, where she curates the Tabula Poetica reading series and edits TAB: The Journal of Poetry & Poetics. You can also find Anna and her husband Doug blogging about all things SPACE at Lofty Ambitions

Phoenix Arizona travel writing
where I write - (Phoenix, 2013)

On to my writing process. Here are the questions I've been asked to address, and my answers to them: 

1. What am I working on?
I'm currently taking an online course in the Lyric Essay - which is a form of nonfiction that, well, garners inspiration from pretty much anywhere. Shopping lists, phone books, things in one's medicine cabinet, dreams, etc. The idea is poetic and creative nonfiction writing in whatever shape and form it takes. This course, along with a short fiction course I took late last year, have given me courage to write in ways I never did before. 

So currently, I'm working on essays about cancer, immigration, and sex (not all at once, people!) and a series of short stories based around my research on ageing ... or at least that's what I'm trying to write about. Often what comes out is well and truly different from what I'm expecting. 

2. How does my work differ from others of its genre?
I don't believe in picking genres, actually. In fact, I think the best writing out there - whether it's a blog  post or academic or literary or narrative nonfiction or poetry or science fiction or whatever - does 2 things: (1) it plants something  sticky in your brain and (2) it makes you see something in a different way. Still caught up on the sticky thing? Sorry about that. But you see what I mean, right? 

One of the things I'm really working on is bringing my experiences in science and as a scientist to new audiences. I want to finish up my fellowship in 4 years with a series of stories and essays (and Nature papers, of course) that inspire readers to think about ageing in a new way. I don't want to pick and choose, or define myself. I just want to explore. 

3. Why do I write what I do?
I guess I write what I care about, or what inspires me. For awhile earlier this year, I lost interest in writing about food or sustainability, so I dropped out of the blog sphere for awhile. It wasn't planned, or intentional, but I felt I had to go with what was clawing out of my heart at the time - which was short stories (and some lengthy research grants, ugh). The older I get, the more I realise I have to be true to what I'm feeling NOW. Underlying it all is a need to explore new ideas and infect readers with them, and to inspire people (including myself - I often need reminding) to live how they really REALLY want to live. 

4. How does my writing process work?
Technically, I do science 3 days a week and write the other 2 ... but science tends to bleed over into the other days. Research is really tough, and it takes a lot of time and brainpower. And it pays the bills. Currently, I try to make Wednesdays a full-on writing day, and do science or science writing the rest of the week. Eventually, I'd like to use more of my "academic" days to work on some of these other modes of scientific communication, too - the essays and fiction and still/video photography ideas percolating inside my head and heart. 

I write with my laptop and a strong coffee and - most often - the "Tranquil with a Beat" playlist on Spotify. The fast pace of house music without words (or with non-English words) makes my brain very happy. Some days I'm ok at my desk at home - or the kitchen bench, where I am now ... others, I need to get out. I'll work at coffee shops or wherever. For me, I need to be thinking about what I intend to write for awhile before it hits the screen, so walks are good, too. When the words are ready, they flow out really easily ... when they're not quite there, they're definitely NOT THERE. I'm working a lot on my efficiency lately, so when the words aren't there I tend to abandon them for the short-term and work on something else.

where I write - (Texas, Queensland, 2013)

That's it for the questions on the blog-tag, so now I'll pass you on to the next writers in the series. I've picked 3 people whose writing and philosophies I admire, from the 3 "facets" of my writing life (science + blogging + literary). 

Here's who's coming up next week:

Vincent Cannataro holds a B.S. in biochemistry from SUNY Geneseo and is working towards his Ph.D. in biology at the University of Florida. Sometime during his graduate studies he caught the science communication bug- resulting in an NSF national public choice award for a science outreach video and a "best graduate student teacher" award from his department. His love for chatting about the world around him, and the process we use to discover this world, can spill over to the internet at his (relatively new and still-getting-the-hang-of-this-thing) blog. Here's Vince's post on his writing process.

Steph Bond-Hutkin writes about Australian design for Mum, Kids and Home on her award-winning blog, Bondville, and is a regular contributor of articles on food, home and life at Ebay's Mum's Business. Steph organises abcd networking meet-ups for art, craft and design bloggers in Sydney, Australia, to inspire (mostly) work from home women to get out from behind their computers and meet in real life. 

Chris White writes science fiction, horror, dark fantasy, and/or steampunk. He should have just said he writes speculative fiction, that's what umbrella terms are for. He lives in Brisbane, Australia, and his words have appeared in both 1's and 0's and in dead-tree form. Some free words at

So there you have it! My writing process. I hope you've enjoyed this post, and I'll see you soon for the next one ... on Bathroom Yoga. Yep, you can't wait :)
Amanda xx

Wednesday, April 23, 2014

How to Make Zucchini Pasta - Julienner vs. Box Grater

Zucchini is NOT pasta. 

But if you'd like to use it instead of pasta, go for it. It's good for you, it carries sauces and dressing well, it's less filling and calorific than pasta, and it's bloody easy to make. 

vegetarian lunchraw food

How do you make zucchini pasta? I've seen it made with a special veggie spiralizer, a julienner and a box grater, and here's what I think about each.

Veggie spiralizer: this is probably what the restaurants use, because it makes a lovely, rounded noodle. BUT. Do you need another device in your cupboard? Do you need to spend $40 to make the occasional zucchini noodle? Probably not. 

Box grater: simple, and you're likely to have one in your cupboard already. BUT. This is more like shredded zucchini than long, lean, smooth noodles. You can see what I mean in the photo below. My opinion? (So glad you asked :) ) Save graters for grating. 

Julienner: I've waxed lyrical about these before, and I'm going to do so again now. LOVE LOVE LOVE my julienner. I use it all the time to make raw veggies interesting - carrots, beets, and - yep - zucchini. Long strokes along the squash, avoiding the seedy middle, gives you decent zucchini noodles with minimal effort, cost and storage space. Spend $7-10 on a quality julienner and you will not regret it.

zucchini noodles 101 : julienner (left) vs. box grater (right)

And what are you going to do with your zucchini noodles? Try them in this persimmon salad (substitute zucchini for the cucumber) or smothered in pesto (courtesy of Julie and Sarah) or warmed and tossed with brussels sprouts and hazelnuts and *butter* (courtesy of Carrie) or marinated in mint and mango (courtesy of David, Luise and Elsa).

Basically, use your noodles as a gluten-free and raw (if you don't cook them) alternative to spaghetti any way you like, salad-wise or pasta-wise. Zucchini LOVES tomatoes or sesame or mayonnaise or butter (and who doesn't?) so play around with flavour genres depending on what's in season, and what you feel like.

Zucchini's not pasta. But who cares? Go for it.
Amanda xx

Tuesday, April 15, 2014

A Naturally Clean Microwave

citrus - a key ingredient for all-natural cleaning

One day, you'll open up your microwave - the machine you always wonder, every time, is this bad for me?? before setting your gone-cool cup of tea inside and pressing start - and you'll KNOW it's bad for you. 

Because the entire inside surface will be covered in a prehistoric splatter crust. I spare you that photo.
Here's what you can do when this happens: 

1. Close the door and back away. If you haven't seen it, it hasn't happened. (or)

2. If you see the crust moving, catch it on video and youtube the fucker. It may be disgusting, it may be a new species, it may make you millions. (or)

3Clean it. Now.

You know how I am about cleaning (Mom, I know you're reading this). I'm not a fan, and I'd rather be rich and pay someone else do it for me if I could. But given we spend about 40% of our income on travel, and another 40% on coffee, that's (sadly) not an option. Yet. 

So if you're like me with cleaning - you have to do it yourself, NOW. In your underwear, in a loose towel, in your best dress, NOW. And if the cleaning involves your microwave, try citrus.

This is nice cleaning. It smells good, and it makes you feel like one of those paper towel commercials we all know are a complete set-up. Ooh, look how this stuff just wipes off! For REAL. 

Slice 1/2 - 1 lemon or lime - even kinda old ones will work here, but use a greater proportion of the fruit if it's old and dry - and place into a small bowl with 1 cup of water. Microwave the bowl of water + lime (uncovered) on high for 3-5 minutes, until boiling. Then leave the door of the microwave closed for another 2 minutes so the citrusy steam can work its magic. If you're like me, you might even forget about the whole thing until 2 hours later, when you return to warm up a cup of tea. Oops. That's ok. Just carefully remove the dish (it might still be HOT! though not 2 hours later ... ) and use a warm, wet cloth to wipe down the microwave. Easy peasy. 

And I hope you eventually enjoy that tea. :)
Amanda xx

Friday, January 31, 2014

The Third Day of School

She's just kissed me goodbye and put on her backpack and opened the car door and closed it behind her and waved through the window and started up the stairs to school and looked back once (just once?) and then she's gone out of sight, my baby girl, my big first grader, and all I want to do is cry and follow her up and will she be ok? But I take a deep breath and shift the car out of park and pull away from her, from the the curb, and drive into work.


Sunday, January 26, 2014

Wholemeal Spelt Crackers

organic wholemeal spelt crackers for lunch

This may sound crazy but hey, it's all end-of-school-holidays mental in this place. You know how many crackers your kid eats, right? I mean, unlike bread crusts, crackers are a food group unto themselves. Ever run out right when you needed them? Yeah, me too. 

And that's when I had this little inspiration:
Why not get the child to make her own?

And then I remembered that actually, I had a similar inspiration just over a year ago. (I think, I blog, I forget, I think, I blog, I remember, oops and so on. I blame many things for this, including parenthood).

But let's pretend this is a completely new idea around my kitchen.

Friday, January 24, 2014

Rainbow Pasta Salad with Roasted Roots and Oven-Dried Tomatoes

Got Valentines plans? How about the greatest pasta salad of all time

This is the greatest pasta salad of all time - so great, in fact, that you might want to make it for your lover for Valentine's Day if you plan to save room for dessert. (And go ahead and take that however you like, friends). 

The only way this isn't going to make your next date night? If your partner dislikes despises detests loathes hates practically retches at the sight of beetroot. Sorry, sweetie. I didn't really mean to poison you. I just kinda thought maybe I could sneak it past you? Ummmm, guess not.

Thursday, January 9, 2014

Why It's Ok to Cut the Crusts Off

breakfast today - tahini + banana + raw honey + cinnamon on organic sourdough

"Real" food bloggers might tell you that your kids need to eat their bread crusts - learn to love them like we grown up types do. And let me tell you, I've tried that. You know what? Sometimes I just like to have my crusts and eat them, too. Shall I explain? 

What it comes down to is this: 
I'm quite willing to pay extra money for quality, organic bread - but if I do, I'm not wasting a single crust of it!

What happens when we feed our kids stuff they don't like? 
You know as well as I do.

Scenario 1: Child eats her crusts without complaint. (Uh, never happens in this house - my girl picks the outsides off Turkish bread.)

Scenario 2: Child is presented with crusts on bread, asked to eat them, and then eats all the bread from around them leaving the crusts themselves slobbery and un-pick-off-plate-able. (This scenario makes our dog very happy. Me, not so much.)

Scenario 3: Child is presented with crustless bread, and mummy or daddy tip the crusts into the food processor, whizz them into bread crumbs, and freeze until needed. Or just cut them up into chunks and freeze until needed.

Happy. Especially for AMAZING fresh bread that you've just paid $4 - $7 for.

you paid for the good stuff - don't waste it!

The key is to use the best bread for your chunks or crumbs - expensive, organic crusts and ends otherwise discarded - and to freeze them in completely airtight containers, because bread *loves* freezer smell. So crumb them straight away (or you'll forget) and glass jar them or whatever you have to do to keep them completely isolated from the outside world.

Then, when you need bread crumbs - you've got em! I wrote about saving stale bread (and crusts) previously here - focusing on good bread-chunky recipes, but this here post is different. This post is saying it's ok to cut off the crusts. You're a great parent - and you sure as hell aren't letting your kids or the world or the blogging community out there down by doing so. 

Anyway, here are my 5 favourite ways to use bread crumbs:

1. As a parmesan alternative for pasta - It used to be that fried bread crumbs were considered cucina povera ("peasant" food) for everyday Italians who couldn't afford parmesan. Now they're just delicious. Bread crumbs fried in butter or olive oil with garlic or chili make an excellent topping for your next buttery or pesto-based pasta dinner. Here's a great recipe to get you started.

2. In veggie burgers - like Heidi's "ultimate" recipe over on 101 Cookbooks

3. As a topping for savoury bakes that use up heaps of greens - like Smitten Kitchen's "Best Baked Spinach"

4. As a topping for mac and cheese - and I know this Martha Steward favourite calls for tiny (perfect?) bread cubes, but who are we kidding? I'm sure crumbs are fine. Right?

5. Whatever Nigel Slater says. Because the man is a genius. Great ideas, people.

So get out there and buy yourself some fabulous organic bread! I hope you enjoy every crumb. :)
Amanda xx

Saturday, December 21, 2013

Becoming a Regular - and How to Take That Home with You

One of our favourite things to do while traveling is find a little bar or coffeeshop and become regulars, even if it's just for a few days. Maybe we speak the language, maybe we don't - but regardless, we settle in for games of Yahtzee every evening, or games of Scrabble every day. Sometimes we chat with the locals, sometimes we just admire the view.
Surin Beach, Thailand (L) + Ella, Sri Lanka (R) [2013]

Often, we'll buy a small piece of artwork from the place - because the kinds of places we like to settle into tend (for some reason) to have local art for sale (as well as the imperative great beer or cocktails or coffee) - and then it hangs in our house and reminds us of when we "lived" in Paraty or Sintra or Long Beach.

But artwork's not quite what this post is about. It's about little routines - becoming a regular.

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