2019年03月18日

Torc Waterfall, Killarney

Yesterday, I had to visit our Killarney shop, and given that the sun was shining, I brought along the family. We decided to take a side trip to Torc Waterfall, and I discovered something that I didn’t know – there are three loop walks to make the experience much more special. One is 35 minutes, one an hour, and the last two and a half hours (it’s rated as challenging). Given that we have little legs in the family, we opted for the middle option, and it was delightful.

KillarneywalkI highly suggest that anyone coming to Kerry spends a little time in Killarney National Park. It’s a treasure, and there are so many breathtaking parts to it. If you have the time to walk the Kerry Way, you will be well rewarded! If not, an hour out of your day would be well spent on a loop walk that shows off the mountains and the lakes.

And there is always our Killarney shop near by if you need a bit of refreshment!   


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2019年03月11日

Congee for the Soul

For all those who know me, and have been following this blog and my Instagram feed, would know by now that I’m quite the lazy cook. Lazy yes, yet making sure the dish is quite wonderful in every aspect. As I believe its the simplest of meals that taste the best. Like this Congee I’m sharing today master of information engineering hong kong. Its simpler than you can imagine and you could do a thousand versions of it, if you let your imagination run wild. Congee is a thick Rice porridge popular in many Asian countries, preferred most as its the ultimate comfort food – its easy to digest and simple to cook. When plain it is served as a side dish, but when loaded it fails up as a meal in itself.. The porridge can be made simply by over boiling rice on slow flame or can be boiled together with choice of meat or fish and flavourings. I love to serve it up with condiments, as its the fried garlic, or julienne ginger, finely chopped red / green chillies, corriander, spring onions, if you can get your hands on some pickled mustard greens, some bamboo in chilli oil, if you wish to go Thai, then some fish sauce with lime sugar n chilli, some sesame oil , some chilli oil … its all these magically ingredients that brings this humble dish alive Floor standing type air conditioner.  


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2019年03月06日

Papaya Pineapple Smoothie Bowl

We are all metabolically different. No one diet can work the same way for everyone. Some people do fine on five to six smaller meals per day. Some just need three meals a day hong kong corporate formation.

Some get on by two. Some feel the need for snacks, while for many snacking isn’t necessary. Basically the metabolic rate differs from person to person. The only way to determine your unique needs relative to meal number is to experiment. If you have erratic meal patterns, switching to a solid schedule of three meals a day will be fabulous for you. If you’re short on time and cannot do a substantial lunch, then opt for a smaller lunch and then a late afternoon snack. This is better for weight loss and energy level rather than skipping lunch and eating when you’re ravenous and tired. That would just make you over eat and go for all the wrong kinds of food. Tune in to you body. Listen to it, note the times you feel naturally hungry and try to build your schedule around it. Try to eat healthier meals when you can and when you need a light snack have nuts, seeds, quality cheese with crackers, gluten free toast with nut butter, olives, bean dip, hummus, organic yogurt, soup or smoothies. Fruit smoothies are always my go to snack, as I know I’m usually craving something sweet, something that will lift me up. The natural sugars in this combination are go gorgeous together and great for the bowel movement too Sage accounting.

I love the sprinkle of desicated coconut. Instantly takes to me an exotic Island holiday wine tasting hong kong.
  


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2019年02月23日

And citrus trees

And citrus trees, their branches buckling under the weight of more blood oranges, mandarins, lemons and citrons than you

could consume in a lifetime massage cushion.

And Palermo, a city you’ve always wanted to visit, which turns out to be full of chaotic energy and surprising elegance…

…and awe-inspiring baroque, moorish and modern façades that transport you, as you walk down a single city block, through

centuries of the island’s tumultuous history Hong Kong apartment

…and vivid, bustling street markets teem with edible treasures the likes of which you’ve never before seen, from the

tiniest artichokes China WFOE

…to the biggest cauliflower (called, confusingly, broccolo, and the size of a basketball)…

…and whose streets offer some of finest edible temptations on offer anywhere in the world: gelato in brioche (flavored with

pistacchi di Bronte, the Lamborghinis of the pistachio world)…

…arancine (risotto balls stuffed with ragù and fried, and when they’re as big as this one—the size of a grapefruit!—offer

an entire meal in a convenient package), and the famous seven-layer chocolate and hazelnut cake called setteveli…  


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2019年02月05日

Raising Elephants

Here's a lesson I learned this week: When make fondant cakes in tropical weather, keep them small. I'd been making cupcakes with fondant figurines for a while now, so when a friend asked if I could make her a birthday cake with elephants on it, I thought, now why the hell not Industrial AC?

So off I set to work, fashioning the cutest little elephant (well, at least I thought so) sitting up with a fat round belly complete with a belly button and a raised trunk. I figured I didn't want to bother with leaving it in an air-conditioned room because a) I'm tight and b) I didn't want it to wilt the minute the cake was taken out of the dry air-conditioning and into our humid climes. If it was going to wilt, it may as well do so right in front of me where I could rectify it. And of course, it didn't disappoint hong kong studentships for international students.

When I woke up the next morning, my little fella had put on some weight, lost some height, and was slipping backwards. His trunk had lost a little enthusiasm too -- it was no longer raised.

So it was back to the drawing board. After flipping through a couple of books, I found inspiration in this one. A lying-down elephant, in a sort of clambering-up-the-cake kinda position. Why didn't I think of that? I also made a little baby one to accompany it Sage ERP.

I made this two days before it was to be collected, hoping against all hope that it would dry. It rained and rained and my elephants got less perky by the day. But I guess they held up well enough (the picture was taken shortly before it was sent on its way to the birthday girl).

Over lunch the next day, my friend D, who is spectacular at making fondant cakes — she's made entire Thomas the Tank Engine cakes, Spiderman cakes, and teddy bear creations (all while living IN LONDON) — later told me that in this weather, it's best to just keep the fondant figurines small so they'll dry out faster and won't wilt. I wish I'd had that conversation with her earlier.

But then I remembered her telling me that she'd made a Spiderman cake for her twin sons recently and asked her how she managed that. As it turns out, she ended up making little fondant buildings and streets and then sticking a plastic Spidy figurine in the centre of it all. "If I'd made a fondant Spiderman," she said, "the black webs on his mask and costume would have streaked, and he would have to be lying down playing dead."

She'd also left the air-conditioning on for four days straight so that the cake wouldn't melt and die. Next time someone asks for a large fondant covered cake, I'm going to suggest a Dali theme.  


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2019年01月17日

A review of Puro Fairtrade Coffee

Disclaimer: I have never in my life written a review, and it's been keeping me awake and away from the blog. But I said I would so now I have to write a coffee review commercial air conditioner companies.

Well. Not "have to" so much as "have to". I mean, I want to do it, but it's given me a bad case of blogger's block, and if I don't get it out soon it's going to dry up lobstersquad completely. Not that anyone would care, but still Sage 300 ERP.

The thing is, a couple of months ago (!) I received a sweet email from someone who not only gave me a really good recipe for cabbage salad but also offered to send me some samples of Puro Fairtrade coffee to review.
And I blithely said "yes". Like I had any idea how.

And have I enjoyed it? Of course I have. Of course. It really is lovely coffee. Fairtrade is really the only quality that I can't ruin with my coffee making methods, which are on the rough and ready side. The whole Puro coffee story is wonderful, and you can check it out on this video, which tells you the whole story much better than I could sheung wan apartment.

The best news in all this? Puro Fairtrade coffee only sells to coffee shops and other professional outlets. So it's not up to me (or you?) to ruin a good cup . I have recently found that a small café in my neighbourhood serves it, so I can get my fix in a much more convenient and delicious way.

I wish I could make an informed critique of the differences between the different coffees I received. The thing is, I like coffee very well, but I tend to think of it the Spanish way. For us "un café" is as much about the social occasion as about the drink. You can meet friends "for coffee" and end up drinking Coca-Cola, orange juice or hot chocolate, and nobody is a bit surprised. And at home I usually drink tea. So it isn′t up to me to detect how Puro Organic, with its 100% Arabica content, has a touch of citrus. I have never, ever, not once, detected a touch of citrus in anything other than oranges and lemons. Sad, but true. (Are you thinking about pearls and swine by now? I'm not surprised)
Likewise, Puro Fuerte, is a dark roast and makes me think that Puro Noble is "medium" in this whole new universe. Like Tall Grande and Venti, except, of course, NOT, because in every way superior to that chainy mermaidy stuff.

There was also a sachet of hot chocolate that my children pronounced top notch. They are actually conoisseurs and can tell Cola-Cao from Nesquik a mile away. Perhaps they should have done the whole review?

So there you are. Watch the video, browse Puro Fairtrade Coffee, save the rainforest, see if you can find a place nearby that serves it because it really is good in every possible way.
And if you're really good and I get permission one day I'll post the recipe for the cabbage salad.  


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2019年01月08日

Perfect Little Kale Quinoa Bites

These little kale-packed quinoa bites came with me to Tokyo. I wedged eight of them into a structured container, tucked that into my purse, and onto the flight we went. I know some of you like to know what I bring to eat on flights, and four hours from SFO, I was wishing I'd brought more. My travel pockets were also lined with kishus (holding steady as my favorite winter citrus), a buttery, ripe avocado, and a bar of dark chocolate. The quinoa bites were nearly perfect for travel, in part because you can do most of the prep ahead of time Duct type air conditioner.

A week before my flight I made a batch, shaped them, froze them, and the morning of my flight baked eight - you could also pan-fry them, if you don't want to heat the oven. The rest were home awaiting my return master of social science.

Variations
Part of the charm here is the inherent flexibility of quinoa bites. Feel free to play around with the quinoa base. I went with kale, edamame, feta, because they were on hand, tasty, and needed to be used up. But there are a thousand other combinations to explore. You could do chopped broccoli with goat cheese, or baby fava beans, and chopped asparagus with lemon zest as we head into spring. Or, add an assertive spice blend or curry powder, chopped garbanzos, and green peas.

I had a great little trip. Not too long, not too short, and jam-packed. Pictures & and updated Tokyo map to come soon! We found a few special new items to share here, and I'm hoping they won't take too long to arrive https://www.thebauhinia.com.hk/.   


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2018年12月27日

The Palak Paneer Recipe You Should Cook Tonight

Palak paneer is power food. When translated literally it means spinach (palak) and cheese (paneer) - the two primary components. But there is a lot more to celebrate here. It's the kind of dish that when prepared with care and good ingredients, can shift perspectives. It's delicious, dynamic food to feed and power your body. The opposite of simply eating to fill up. With a spinach and tomato base, and range of spices, you're getting all sorts of nourishing goodness in each bite Chiller system design.

This version of palak paneer is inspired and adapted from one of my favorite new cookbooks Studio Olafur Eliasson: The Kitchen. I made some tweaks based on the spices I had on hand, and it's a great recipe to tackle on a weekend afternoon. It's also a recipe to consider doubling. Leftovers are great throughout the week, and fresh, homemade paneer never goes unappreciated Sage 300 support.

Palak Paneer is filling, nutritious, adaptable, and nourishing, and the kind of food we should all be eating more of master of english.

I've made this version a few times since picking up the book in New York. Serve the palak paneer with brown basmati rice, or the paratha from the India chapter in Near & Far.  


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2018年12月20日

Food Network and Cookbook Update

I’ve been handling Paige’s departure to college pretty well! After the initial weeping, wailing, and gnashing of teeth, I basically just set up camp in my kitchen and have hardly left. It’s my safe zone. My haven. My happy place. Unless the sink is full of dishes, then I want to sell the house incorporate hong kong company.

Oh, and I’m going to see Paige for her birthday today. I think once-a-week visits are a great gameplan! I’m sure Paige would agree with me if she would ever call me back Floor standing type air conditioner. Ha.

Happy Birthday, Paigie!!!

There is a wacky rumor circulating around Facebook that I have decided to quit my Food Network show and devote my life to selling facial cream. The source of the rumor is an unscrupulous company trying to trick people into buying (you guessed it) facial cream. I have nothing to do with this facial cream (please don’t buy it!), and more importantly:

I am not quitting my Food Network show! On the contrary: I’m just getting warmed up, man! The past seven years have just been one gigantic dress rehearsal master of fine art hong kong!

You want recipes, cookbooks, pretty plates, pans, and Basset Hound cookie jars? Head my way!

You want facial cream? Head to Walmart, Ulta, Sephora, or a department store. Don’t head to Pioneer Woman. I get my facial cream at Walmart, Ulta, Sephora, and department stores! (Which is to say I rotate a lot. I think it’s healthier for the skin. Hey, maybe I should sell facial cream! Just kidding.)

All this to say, it’s going to be a great fall on my Food Network show, which I ain’t even close to quittin’! From now until the end of the year, you’ll see a brand spanking new episode every Saturday morning at 10 am Eastern/9 am Central. (I think one exception to this is Thanksgiving weekend, but that’s the only break in new episodes.) I’m having so much fun with the new shows these days, and hope you’re loving the recipes!  


Posted by copypipizhu15  at 14:09Comments(0)

2018年12月20日

Food Network and Cookbook Update

I’ve been handling Paige’s departure to college pretty well! After the initial weeping, wailing, and gnashing of teeth, I basically just set up camp in my kitchen and have hardly left. It’s my safe zone. My haven. My happy place. Unless the sink is full of dishes, then I want to sell the house.

Oh, and I’m going to see Paige for her birthday today. I think once-a-week visits are a great gameplan! I’m sure Paige would agree with me if she would ever call me back. Ha.

Happy Birthday, Paigie!!!

There is a wacky rumor circulating around Facebook that I have decided to quit my Food Network show and devote my life to selling facial cream. The source of the rumor is an unscrupulous company trying to trick people into buying (you guessed it) facial cream. I have nothing to do with this facial cream (please don’t buy it!), and more importantly:

I am not quitting my Food Network show! On the contrary: I’m just getting warmed up, man! The past seven years have just been one gigantic dress rehearsal!

You want recipes, cookbooks, pretty plates, pans, and Basset Hound cookie jars? Head my way!

You want facial cream? Head to Walmart, Ulta, Sephora, or a department store. Don’t head to Pioneer Woman. I get my facial cream at Walmart, Ulta, Sephora, and department stores! (Which is to say I rotate a lot. I think it’s healthier for the skin. Hey, maybe I should sell facial cream! Just kidding.)

All this to say, it’s going to be a great fall on my Food Network show, which I ain’t even close to quittin’! From now until the end of the year, you’ll see a brand spanking new episode every Saturday morning at 10 am Eastern/9 am Central. (I think one exception to this is Thanksgiving weekend, but that’s the only break in new episodes.) I’m having so much fun with the new shows these days, and hope you’re loving the recipes!  


Posted by copypipizhu15  at 14:09Comments(0)