The best cosmo I’ve had (pomegranate instead of cranberry, and John uses citric acid instead of lime juice, to maintain the clear pink color, a trick I totally plan to try when I get home for my Sri Lankan arrack cocktail experiments!), beautifully balanced, along with a stunning presentation of my happy hour oysters (six […]
At the Thompson Seattle Bar Read More »
I have this weird love-hate relationship with magazines. I’ve bought a lot of them in my time — I went through a big Martha Stewart Living phase, for example. Cook’s Illustrated is a perennial favorite. All the shelter magazines were in heavy rotation when we were renovating our house, and these days, I’m reading (well,
A complicated relationship with magazines Read More »
Kavi forbid cooking pictures yesterday, because her hair was a mess (I may have made her pull it back in the kitchen with a carabiner clip because that’s all that was handy), but the first Sunday night dinner went reasonably well. Anand got to pick, so we went with lasagne, his favorite. Kavi browned the
Woot! I was running about 30 minutes late, but with the help of Kavi and her friend Emma, Serendib House is finally set up at L!ve Cafe (163 S. Oak Park Ave.) and open for business until 3 p.m. So far, the pomegranate-vanilla soap, Kavi’s lip balms, the sandalwood-rose body butter, the marshmallow gift boxes,
Serendib House at L!VE Cafe, with new products and varieties Read More »
A couple of friends have asked me lately where the sudden rush of bath products has come from — it’s not food, after all, so it doesn’t directly connect to the cookbook. I gave them a simple answer at the time, but I think the real reason is a little more complex. The simple answer
The Bath, a gift of self-care Read More »
Spent a little while today getting goodies ready for Pem Hessing‘s holiday fair that I’m selling at this Saturday! It is very delightful, packing up four varieties of homemade marshmallows in these charming boxes, all ready for holiday gifting. Varieties included: honeyed rosewater & saffron, pistachio & rose, tamarind-chili, and chai spice. Mmm…. Locals, last chance
A Colorful Holiday craft fair this weekend! Read More »
The semester is over, so I had time to actually come up with a new recipe tonight, for a curried chestnut soup. 🙂 So seasonal! You can roast the chestnuts yourself — a little more effort, but it’s tasty to peel and eat some of that sweet nuttiness while it’s hot. Just be careful when cutting
Curried Chestnut, Leek, and Carrot Soup, with Fried Prosciutto (or Sautéed Mushrooms) Read More »
Heh — I was cooking in a bit of a rush, so accidentally made the seeni sambol for these buns to Sri Lankan spice levels — some of my guests were scared to try them, as a result. They were pretty darn hot! On the other hand, a friend’s 10-year-old son adored them and had
Texts with Kevin: K: How many onions did you want me to prep? M: – seeni sembol: 4 medium onions, finely sliced – chicken patties: 2 onions, finely chopped – rolls: 6 medium onions, finely chopped – mackerel cutlets: 4 medium onions, finely chopped – do those first, and we’ll see if we have time
Success! Gluten-free Sri Lankan love cake; I substituted 1/2 fine polenta & 1/2 almond flour for the semolina, and it came out great. 🙂 Beautifully golden, the way love cake should be. Honestly, there really isn’t so much flour in this anyway, since it’s mostly cashews, eggs, dried fruit, & sugar, so I suspect many substitution options
Gluten-free Sri Lankan Love Cake Read More »
