Serendib Kitchen

The color change is fun.

My New Year’s resolution this year was a little vague, but mostly along the lines of ‘be more sane.’ The previous few years, between pandemic and cancer-sense-of-mortality (spraining my ankle didn’t help), I’d really driven myself into some bad mental patterns, mostly having to do with taking on way too much work, much of it

I followed this recipe (https://chocolatecoveredkatie.com/avocado-ice-cream-recipe/) — but added 2 t. lime juice, 1/2 t. flake salt, and 1/4 t. cayenne. I really like the result, but I suspect a lot of people may be suspicious of avocado ice cream in general, and perhaps even more so with my additions! So, y’know, try at your own

Saturday was mostly running Kavi around to various things, but I did take a little mom-break time in the evening to go hang out with Roshani at Kettlestrings Grove. I find their polenta bites with truffled mushrooms totally addictive, and they pair very nicely with the OP75 cocktail: cranberry gin, lemon juice, rosemary simple syrup

The addition of a mojo (fragrant garlic & herb vinegar & lime sauce) as a final step takes it over the top. Pollo A La Brasa Venezolano recipe here: https://mommyshomecooking.com/easy-venezuelan-roasted…/

It’s funny how it really does help me motivate if there’s a new recipe for me to try; I guess that’s part of the ADHD thing. I am super-motivated by novelty. (It’s a good thing Kevin is willing to just make the black beans and rice for me every time, so I don’t have to

Gods, I love when I have a good curry on hand — makes my life so much better. Made Sri Lankan black pork curry this weekend, intensely flavored with vinegar and black pepper, and have been happily eating it paired with red cabbage sambol and a mix of red and white rice (red rice has

Sunday evening, Kavi and I were studying together — I was prepping my syllabi, and she was doing homework. Kevin brought us study snacks. Not visible but also on that cutting board, fresh mozzarella and prosciutto.

I didn’t have a lot of time to cook for the refugees this weekend, so only one experimental new recipe — we’d signed up for breakfast, so I made Venezuelan scrambled eggs, known as perico, cooked with onion, pepper and tomato. Very similar to scrambled eggs I’d make for myself and the family. It was

Spent a little time this weekend making elderberry syrup, which is supposed to be a tonic for colds and such. It’s a little bitter until you sweeten it with honey, but it does taste like it’s good for you. One tip I found said to freeze the berries before trying to remove them from the