I have to say that lately, I have been a little distracted and excited. You see, my nephews will be here in less than 45 day (yes, I have been counting the days) and I am on mental overload right now. My mind is constantly churning supper ideas, puddings, picnics, breakfast.....and so on. Then there are the outings; where shall we go and what will we do? Don't get me wrong, this isn't stressful for me, in fact, I love planning. I am the queen of planning!I just want my men to have the best time ever. My nephews are not young boys any more. They are very smart engineers and the oldest one just got married last September and I can't wait to meet his bride. I love them as much as I love my children and they are like my children, but we are friends, best friends. They also, appreciate great food and love to cook themselves. I have some requests, so in an attempt to fulfil those requests, my mind has been working overtime. Just so my brother does not get mad, I will mention that he too will be joining us from Houston.So, all this mental anguish to make things perfect for them has affected my cooking. I find myself resorting to quick and easy grub (damn Costco for having so many natural ... continue reading...
Egg Cups and Spring Blossoms
One thing I miss about Easter in England is the assortment of brightly coloured Easter eggs. I used to love admiring all the chocolate eggs at the supermarket; there were so many different kinds in so many exciting flavours. It was so hard to choose one, but somehow I managed, it was chocolate after all. I received an ad circular for World Market the other day and I saw a bunch of stuff for Easter, like plates and bunny décor. I was really hoping they would have some of those fancy Easter eggs from England, but alas, that was not to be. However, my eyes did light up when I saw that they were also advertising these cute and incredibly, beautiful egg cups. I am a sucker for egg cups, and I don't even know why. I didn't collect them in England where they are especially popular. I happened to come across some egg cups here in the US a while back and was all excited because they are so rare here. The Americans, I guess, don't like to eat soft boiled eggs in egg cups with little buttered or Marmite soldiers. It's so much fun though and delicious. I make them for my kids on occasion.Ever since I found those first two egg cups, I now look for them everywhere. I don't have that ... continue reading...
Hyderabadi Biryani
Hyderabad is the capital of the state of Andhra Pradesh, India. Hyderabad is renowned for many things: its IT industry, its biotechology industry, its pharmaceutical industry. You may even have called Hyderabad unknowingly (or knowingly) to speak with "Sam", a computer technician, to help you set up your internet or resolve a customer service issue. Hyderabad is one of the richest cities in the world and its economy is booming. Hyderabad is rich with history and the "Nizams of Hyderabad", the rulers of Hyderabad at one time. It is home to the famous Charminar, a mosque with four minarets, built by the Sultan Muhammed Quli Qutb Shah. Hyderabad is known for its people, Hyderabadis, who have their own, unique way of expression and language. They may speak Urdu, Telegu or Hindi, but you can tell Hyderabadis from a mile away just from the way they speak and express themselves. However, one thing Hyderabad is especially famous for is its cuisine. The mix of South Indian, Mughal and Persian influences make Hyderabadi cuisine one of the most refined and complex cuisines in the world. The traditions of the stately dishes that were served to the nizams of the time have carried ... continue reading...
French Toast and a Sunday Morning
We woke up this morning to find it had snowed last night! It's amazing, yesterday the sun was shining, warming our bones and lightening our mood. Overnight, we heard pelting rain and hail and in the morning there was snow on the ground. I love spring. It's such an unpredictable season but that's what I find so exciting. It's lovely to have the sun shine after a dreary, cold winter however, for me, the snow still takes my breath away. Of course, as soon as the sun came up, all the snow was gone. We were left with a nice day albeit a little chilly one.Today was another rare Sunday where I actually made breakfast. I must stop that or else they'll expect it all the time. It wasn't anything fancy, just some French toast (eggy bread.) It was good though and hit the early morning breakfast craving. Everyone knows how to make French toast/pain perdu/eggy bread but I'll include the recipe below anyway. I like mine with cinnamon sugar and some strawberry jam. This twist is from Nigella Lawson's cookbook, "Nigella Express." The French toast ends up tasting like doughnuts from back home. We took a little drive to the home centre because I was trying to find some green chilli plants or ... continue reading...
Fish Tacos
I think I have mentioned before that I am not all that crazy about seafood. Being a Brit, of course, I love the Brit classic, fish and chips. Probably my all time favourite seafood dish. I don't make it very often because of my aversion to frying. Trace and I will treat ourselves once in a while by going out to eat fish and chips; we have a couple of places here in Denver. They are not authentic, but they'll do in a pinch. Trace really enjoys seafood, so for him, I do try and make it. Whole Foods had their "One Day Sale" on Wednesday, like they always do, and yesterday, it was sustainably caught cod fillets. I like cod. I ate a lot of cod growing up and that was the fish in the fish and chips we would get back home. Since I don't like to fry, I don't usually buy cod for fish and chips. What has become one of my husband's favourite seafood dishes is fish tacos. I like to use cod for my fish tacos. Fish tacos are wonderful. I remember when I was in California many years ago for some work training, I passed by a restaurant that had a sign outside for fish tacos. I just remember thinking "Eeeew, nasty, tacos with FISH." I think I was imagining ground up fish with some taco sauce ... continue reading...
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