Serendib Kitchen

My sisters making Gian’s French 77 champagne cocktail. Delicious!

One last photo of our trifle, in its pristine state. It’s now been thoroughly demolished — I’ll have the last serving for breakfast tomorrow, unless Kevin eats it while I’m sleeping (entirely possible, even likely). Which will be fine, if so — I love him enough that I willingly give him the last serving of

Party all done. We had a lovely time , and there were dozens of people not pictured, but it was much smaller than in previous years — I’m not sure whether that’s COVID-related still, or perhaps the Evites are going to people’s spam folders now? Ah well — something to figure out before the next

Gorgeous flowers from Alec, provided by local micro-florist Pickle Hill Parties, I think.

Kavi and her friend Rose cut out cookies for me a few days ago, and I baked them, cooled, refrigerated for a few days — just got around to icing them now. For these, I use my super-lazy way of icing — make the icing a little runnier than usual, put it in a wide

Scones! I hadn’t planned on making them, because I was trying to be reasonable and minimize party cooking, but they had some mix at the store that just required adding water, so I thought, what the heck! I stirred in some crystallized ginger and dried cranberries, baked — super-easy. I haven’t tried them yet, so

Had a momentary panic last night when I realized I was somehow out of masoor dal, the red lentils we prefer in Sri Lanka. But I did have plenty of split green lentils (moong dal) on hand, so I thought I’d try subbing those in — they’re good! They take maybe 15 minutes longer to

Almost done with the Autumn in Wonderland treat boxes — just shipped out the Milky Way boxes. Just Interstellar tier to go; I want to try making one more item for them, so will hopefully ship those tomorrow. Pictured here, little dragonfruit-citrus-white-pepper chocolate crowns. I thought the Queen of Hearts would like her chocolates a