Serendib Kitchen

Fluted on one side, flat on the other. Clever.

I thought about cutting them out in hexagons, but realized that was going to be tedious and fiddly to do well; fluted edges work just fine and is much faster.

Another batch for the Patreon boxes…salted honey & lavender shortbread. I’m a little shortbread-obsessed.

Me, seeing that a box of peaches has arrived for Kevin, part of a gift subscription from his parents for his birthday last year: “I hope you’re not going to ignore the peaches I’ve spent FIVE YEARS growing for you, just to eat those.” Kevin: “This could be the subject of an entire sitcom —

Lunch with Roshani yesterday before she went off to Florida for a few weeks of glorious vacation. I am not going to lounge on a beach, but I did get a very nice seafood risotto at Little Gem (half for lunch, half saved to fill out dinner).

Had some leftover plain roast pork shoulder, really happy with what I did with it in about 10 minutes: – sliced pork, heated olive oil, added pork, salt, and fresh ground pepper – sauteed for a few minutes on high, flipping pieces to brown – added two sliced peaches, gently stirred in to season and

For the summer Patreon boxes, part of the theme is ‘wild grasses.’ Now, I didn’t actually come up with any grass-tasting cookies, but I thought this was pretty darn close. Pandan’s flavor is strong, described as grassy with hints of rose, almond, and vanilla, verging on coconut. And elephants are quite wild. These little cookies

Breakfasts post-party involve delicious leftovers. I’m not sure I can think of a better breakfast than a toasty hot veggie samosa + fish cutlet + coffee or tea. In my imaginary cafe that I will never actually open, we will offer this as the Sri Lanka Workday Morning Special.

I’ve never tried to write up a complicated cake recipe like this, so please let me know if any of the steps are confusing! (I feel like it was a good choice to put 25 stars on my 50th birthday cake, and just 1 candle. I thought about 50 stars, but it was getting crowded…)