I made a decadent Valentine’s rose tea for the winter treat boxes: decaf English breakfast, Guittard cocoa rouge, Penzey’s vanilla (beans for steeping AND double-strength extract), rose petals. Delicious, and since it’s decaf, you can indulge in the evening and still slip into sleep filled with luscious dreams…
Needed a photo of broccoli varai for the vegan cookbook, so made it and devoured it for dinner last night. So good! As a bonus, Anand happily ate it too! Kavi likes the broccoli, but says she doesn’t like the little seeds, which I think might be a legacy of having worn braces for years;
Sri Lankan Broccoli Varai Read More »
“Artist’s Valentine” rose-cardamom iced cookies — decorated with a paintbrush! Two paintbrushes, actually, one for brushing on the pink, and a much smaller one for flicking in gold luster dust (with some gold sprinkles added after). I’m not sure that I love this combo of techniques, actually — if I could go back in time,
“Artist’s Valentine” Read More »
Double batch of passionfruit marshmallows. I needed some for an order, and then I thought I’d do some dipped in chocolate for the Valentine’s party next week, and the Patreon winter boxes. They are so yummy — I get to eat the trimmings when I make these…
Double Batch of Passionfruit Marshmallows Read More »
Snowstorm predicted for tomorrow, quiet evening here. Father Brown murder mysteries on the TV, and cardamom-rose heart sugar cookies in the oven. Cool today, ice tomorrow. Now, how shall I ice these? So many options… These are either for the Valentine’s party / sale coming up on the 12th (link in comments), or for the
How Shall I Ice These? Read More »
(45 minutes; makes 16 mini scones) You can tell I was raised in New England, because apple + cheddar is one of my favorite combos. A hearty autumn/winter scone that’s ideal for breakfast or teatime. My kids love these. 1 large apple 2 c. flour 1 t. baking powder 3/4 t. salt 6 T cold
Apple-Cheddar Scones Read More »
I’ve had some requests for Zoom cooking classes, so as we start thinking about promo events for Vegan Serendib, I’m going to start scheduling these. Questions: a) We used some system for scheduling classes a few years ago, and I feel like it was sort of clunky and not ideal. What are people using for
Starting to Schedule Zoom Cooking Classes Read More »
Recently finished reading _Give a Girl a Knife_. Interesting for women in the professional kitchen, for Minnesota cultural and food details, for the tension between city ambitions and country life, for homesteading practicalities. Enjoyed it. This paragraph was one of my favorites, although possibly that’s because it’s freezing cold in Chicago right now too.
Give a Girl a Knife Read More »
I had to retake some photos of uppuma for Vegan Serendib — the photo we used for Feast had a meat curry in the photo too, and we figured it’d be better to get a clean photo for Vegan. I did the super-fast version that I cooked weekly during grad school for these photos, but
Stir-Fried Semolina / Uppuma Read More »
Ignore spillage! It’s hard to stir with one hand and take video with the other! Hopefully Emmanuel can get a useful video out of this somehow anyway.
Stirring the Uppuma Read More »
