Loving this week {April 2013} - celeriac fries

I am linking this into cityhippyfarmgirl's 'loving this week' post for April.

The 'loving'this week' posts are all about the little moments in your days and weeks that have tickled your heart.

This week, I have renewed my love affair with celeriac. We may be losing summer fruit, but with the change of season, we are gaining winter-appropriate vegetables.

Tweet

Individual vegan dark chocolates with lavender cream filling

Sometimes, I make something that is so exciting, so fun, and so enjoyable that it takes all of my energy not to pepper the associated post title with exclamation marks.

This is one such occasion.

Tweet

Chilli spiced ANZAC biscuits

Chilli in ANZAC biscuits? I know. What sacrilege. What was I thinking?

Before you declare me un-Australian, let me assure you that I made regular ANZAC biscuits too. In fact, I set out to make regular ANZAC biscuits. It's just that towards the end, I found myself wondering...what would a chilli version taste like?

It turns out, a chilli version is rather wonderful.

Tweet

Books and films - some highlights from the first four months of 2013

It's been a while since I've talked about books and reading, and on only one previous occasion have I talked in any focused way about films. Today, I feel like talking about both. I'm hoping you feel like reading about them.

My reduced focus on books stems, at least in part, from my reading exploits being available to view on my Goodreads Books page. I figure that those of you who are interested can follow along that way, and then I don't need to bore the rest of you on a regular basis. At the same time, it seems possible that non-Goodreads users might like a summary of books every now and then.

Tweet

Incaberry oat breakfast bars

A week or so ago, I was delighted to see incaberries turn up on Orgasmic Chef and Hotly Spiced, blogs written by the charismatic Maureen (Orgasmic Chef) and Charlie (Hotly Spiced). I tried incaberries last year after seeing them at a local independent supermarket, and loved their tart-sweet taste.

Maureen and Charlie received their incaberries from Australian distributors of the product. After I left a comment on Maureen's post saying how much I'd enjoyed incaberries last year, and how much I'd love to play with them in baking, she kindly alerted the incaberry company to my comment. They, in turn, kindly sent me a sample of my own so I could experiment away.

This chain of events almost leads me to christen incaberries as berries of kindness. Thank you, all.

Tweet

The incredible delights of som tam

You all told me. You sung the praises of the green papaya salad that is som tam, with its lime and chilli and sweetness and spice. You told me it was a classic dish, and that I needed to try it.

And you were all right. Very, very right.

I don't know how authentic my version of this salad is (probably not very), but it was enough to win me over. In fact, it was enough to make me swoon. My mouth danced. My soul danced. My memories of this salad are still, right now, dancing.

Tweet