Serendib Kitchen

I am oddly tired today, dear readers, and so I am not actually writing up a recipe for traditional Sri Lankan New Year’s food: milk rice and lunamiris sambol, plus a nice salmon curry. Maybe I’ll come back tomorrow and post recipes, though if you google, you’ll find many that are basically identical — they […]

Lunumiris sambol.

A little sweetness for your week — Kavi and I make mango fluff. Enjoy!  (Sorry, #spacecat, no mango fluff for Sripati…)

I didn’t sleep well last night (stayed up ’til 2 for no good reason), so I’m afraid I was in a crabby and exhausted mood most of the day, and at 4:30, I gave up and went to go lie down in bed for a while. Thankfully, Kevin was able to get Easter dinner on

Things I’ve discovered today — it’s not so easy to wrap a florentine in a piece of parchment paper without cracking it! Apologies to any who receive broken cookies in their treat boxes; they will still be delicious. The little spring-themed chocolates are a mix of white/dark and ruby/dark. I think the small boxes are

Packing up treat boxes today, though there are a few more things I’d like to make — tamarind, fig & chocolate scones for the medium and large boxes, I think, assuming they come out well. Fingers crossed. Kevin is kindly cutting in the butter for me, which is the tedious part of making scones.  Everyone needs

Hey, local friends — would anyone like this Easter-themed mold? I used it this week for making some chocolates for the treat boxes I’m shipping out tomorrow, but it’s not quite my aesthetic, and I’d be pleased to pass it on to a happy home. I used it for making chocolates (ruby chocolate with cranberry

Packed up the small sweets for this weekend’s flash sale treat boxes (going out Monday). We have, this time around: dark chocolate with pink peppercorn, dragonfruit nebulae, dragonfruit marshmallow, chili chocolate, and salted blueberry.