Serendib Kitchen

Sunday dinner this week was actually a full meal! Yay, us! We had crudité! We had bread! And it only took 15 minutes or so to prep together (aside from the ice cream) (plus baking time). Admittedly, we bought a bag of frozen brown-and-serve rolls, so making bread was mostly a matter of sticking those […]

We added something new this time — we went around with “Rose, rose, thorn, bud” first, which was a little awkward since none of us had done that before, but if we do it a few more times, I’m hopeful that it’ll help get the kids in the habit of pleasant dinner table conversation. The

Mmm….this is my kind of ice cream — passionfruit. Basic vanilla recipe + passionfruit puree. It is v. tangy! (The chocolate chips are because it’s the second half of the vanilla w/ chocolate chip ice cream I made for the kids; I just added the passionfruit puree to that. I wouldn’t really recommend doing that!

For our first batch of homemade ice cream, Anand requested chocolate, which is a little dull to try to make with an ice cream maker, but okay, might as well start with a simple classic, except it turned out that we were inexplicably out of cocoa (actually, I’m sure we’re not, but I can’t FIND

Here’s a fun bit of additional Feasting — the full-color digital photo gallery is now online! This is particularly relevant to people who bought the paperback, which doesn’t have photos in it (to keep cost down). Also to anyone who’d just like to page through the pretty pictures. All the photos from the hardcover are

My GOD, these are luscious. Here’s a Valentine’s Day present from me to you, folks. Thanks for reading all my babbling so patiently. The marshmallows themselves are fluffy and tangy and fruity and delectable — then, when you add the creamy white chocolate (and a sprinkling of pink hearts and sparkly sugar), it just takes

I brought some chocolates over (along with rice and curries) to a friend going through a tough time last night. Is it any wonder that I love cooking so? You get to make beautiful objects, and also feed people. What could be better? I have a bunch of computer work to do today, but Kavi

I meant to post about this last fall, but in the harried I didn’t manage it, but better late than never, and I just want to say that it was a pleasure and a privilege being part of Professor Anna Guevarra‘s innovative food course. Honestly, when I saw what she was doing, I was both impressed

Our Sunday dinner was a little harried this week, because I was still sick on Sunday, so we pushed it to Monday since there wasn’t school, and then I forgot that Kavi had an orthodontist appointment, plus I was finally making good progress on my revision after much procrastination, and Kavi was super-tired, so we