Sunday, October 19, 2014

Busines & birthdays~ (scroll down to see the cake!)

Oh life is so hectic again. Every time I have to put my blog in second place a part of me screams and shouts and halfway dies. On top of that - right now is the most blog-worthy time of the year! Halloween is coming up and I just love the whole theme of pumpkins, bats, spiders & vampires and so on.. It's a pity we don't celebrate it here.

AND it's ALMOST Christmas! Thinking of that literally gives me a near heart attack - that's how excited I am! I feel like a little kid on Christmas eve just DYING to open presents, but I've still got so so sooo long to wait!!

While I'm waiting for Christmas, I'm waking up every morning at 5 to go to work and coming home at 7 in the evening again. I give myself some time to eat and rest, and then it's off to bed otherwise I won't be able to make the crazy time schedule I suddenly have. (That picture was from when the sun just came up at 6 in the morning - there's none of that happening anymore now!) Blogging has suddenly become a luxury like never before...

Sunday, October 5, 2014

An unexpected combo - Pumpkin bread

Not everything in life goes as planned. 

I really wanted to write something on another sauce or condiment - I had my mom's killer-pesto in mind which she serves almost every weekend now. And I wanted to rant about Oktoberfest, through a recipe of the famous German pretzels. But my final batch pretzels failed since I was too busy to pay attention and as for the pesto - we simply ate it.


Which kind of left me writing about something that may not have been my intention but is currently all over my mind - Pumpkins. PUMPKINS! It's autumn: I must bake with pumpkins!! It's been colder for a while now, but finally the feeling hit me: it's autumn, we're heading into winter, it's nearly Christmas. I tried to explain it to my mom. She just looked at me funny. I tried explaining it again:

"MUST BAKE WITH CINNAMON SPICES!!!!"

Sunday, September 28, 2014

5-Minute Mustard (roughly.)

Delicious, home-made and done in 5 minutes. Oh, and not to forget extremely easy, versatile and delicious. Did I mention delicious? Or that it's home-made and you're in total control of all the yummy stuff you put into it? And that it's extremely easy and done in only 5 minutes?

Wait, did I mention it was mustard?

You would not believe how easy it is to make mustard. Nor will you believe how good it tastes. Quite frankly, I hope you won't read anything of all the rants I usually rant and just run to your kitchen to try it out. You've got nothing to loose here.


I really wanted to try it myself, so I compiled a perfect recipe and set to work. After it was done I asked my mom for an evaluation, but all I got was "Woah, it's good!". And then after I asked if it needed salt or sugar: "Yes, it's good". And then after I explained it might need more salt or sugar the answer was "Mhm, it's good. Oh no, no more salt, it's good". So far the helpfulness of parents, but on the bright side the mustard appears to be good! (I told you this already right?)

Friday, September 19, 2014

Thai sweet&sour chilli sauce (Nam jim priu wan)

Sweet and sour chili sauce is unmistakably intertwined with the Asian cuisine and is at least as popular all over the world, as it is in Asia. The sauce is used in a number of different ways and there are hundreds of different recipes out there. Very basically there are two different sweet and sour sauces: one used in cooking (like for wok, or as chicken rub) and one used as a dipping-sauce.

I made this last version - a sweet and sour, spicy dipping sauce. I love this with spring rolls or fried chicken, but you can use this like anyone would use mayonnaise or ketchup. I've seen my mom dip it into the strangest things. Like, really, THE strangest things. (not kidding!)

https://www.flickr.com/photos/moonpies4u/15288531865/in/photostream/

And now after a big family bbq I've got half the family requesting the sauce. It's like everyone's favourite sauce. Perhaps it's time I start making these in bulk, rather than a new bottle every single week. Honestly, I think I should start a factory...