Organizing the Tupperware cupboard with my new deli tubs. Rock on!
When your cat has an emotional support hamster
The dog is a weirdo
First off, he’s a giant cuddlebug and doesn’t like the cold.
He’s also obsessed with busses, so walking past a bus stop can sometimes be an exercise in getting him past the benches and waiting for a bus to come take him home.
Did I mention he’s a giant cuddlebug who would live in my pocket if given the chance?
He loves going to La Rive and licking milk foam.
He’s the bestest boy. He’s a nutter, but he’s our nutter and I love him.
psycho-kitty, qu’est-ce que c’est
We can’t call her kitten of Doom because Reenie had that TM’ed, so psycho-kitty it is for now. Once she’s realized that hissing doesn’t do shit, she actually turns into a fusspot. Katy thinks that one night we’ll just find her sleeping on our face or something.
[recipe] olive oil orange poppy seed cake
210g (1.5 cups) plain flour
2.5 tsp baking powder
1/4 tsp salt
200g (1 cup) caster sugar
2 tbsp poppy seeds
Zest of one orange
60ml (3 tbsp) fresh orange juice
120ml (1/2 cup) olive oil
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) Greek yogurt
60 ml (1/4 cup) milk
Preheat oven to 180C/350F/160C fan. Grease and line a loaf pan with baking or parchment paper.
In a large mixing bowl, add flour, baking powder, salt, sugar, poppy seeds and orange zest. Stir briefly to combine.
In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined – but be careful not to over mix. Spoon batter into prepared pan.
Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
Pretty stabby pointy cutty thing, done!
It has character flaws, it’s far from perfect, but for a first fully completed knife, I’m very happy with the end result.
Now I need to think about what I want to do next.
Dry January
How do you solve a problem like Maria?
With lots and lots of patience.
[recipe] Potato soup
1kg russet potatoes (about 4 medium), peeled and cubed.
1 yellow onion, thinly sliced
1 tsp neutral vegetable oil
>2 tbsp unsalted butter
2 tsp kosher salt, divided, plus more as needed
500ml low-sodium chicken broth
375ml whole milk
Freshly ground black pepper
SERVING OPTIONS:
Thinly sliced green onions
Shredded cheddar cheese
Sour cream
Crispy bacon strips (reserve fat if using)
Place the 2 tablespoons bacon fat and 2 tablespoons unsalted butter in a heavy bottomed Dutch oven and heat over medium heat until the butter is melted. Add the onion and cook until translucent and lightly browned, 1 to 2 minutes. Add the potatoes, and 1 teaspoon of the kosher salt. Cook, stirring to coat the potatoes in the fat, for 2 to 3 minutes.
Add broth, stir to combine, and bring to a boil. Cover and simmer, reducing the heat as needed, until the potatoes are tender, 15 to 20 minutes. Add whole milk and stir to combine. Turn off the heat.
Using an immersion blender, blitz until smooth. Add the remaining kosher salt, season with black pepper. Stir to combine. Cook over medium-low heat until slightly thickened, 3 to 4 minutes. Taste and season with more kosher salt as needed.
If the consistency is too thick, add 60ml water or chicken broth. If the consistency is too thin, continue to simmer until desired consistency.
Serve the soup topped with the bacon and thinly sliced scallions, shredded cheddar cheese, and sour cream if desired
[recipe] Creamy mushroom soup
50g butter
1 tbsp oil
2 onions diced
750g fresh mushrooms, sliced
125ml wine (any dry red or white wine)
45g all-purpose flour
1L chicken broth or beef stock
salt and pepper to taste
250ml cream or half and half
Chopped fresh herbs (chives, parsley, tarragon, coriander, to your choice) to serve
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened.
Add mushrooms, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt and pepper.
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Reduce heat to low, stir in cream. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
Mix in fresh herbs.
Serve warm.