Simmer

Our lives in food and fashion.

I don’t love you as if you were a rose of salt, topaz,
or arrow of carnations that propagate fire:
I love you as one loves certain obscure things,
secretly, between the shadow and the soul.

I love you as the plant that doesn’t bloom but carries
the light of those flowers, hidden, within itself,
and thanks to your love the tight aroma that arose
from the earth lives dimly in my body.

I love you without knowing how, or when, or from where,
I love you directly without problems or pride:
I love you like this because I don’t know any other way to love,
except in this form in which I am not nor are you,
so close that your hand upon my chest is mine,
so close that your eyes close with my dreams.

—Pablo Neruda, Sonnet XVII  (via implexa)

(Source: memereve)

Adapting Donna Hay-

I will rarely ever follow a recipe to the letter…unless I really don’t know what I’m doing. The great thing about cooking using someone else’s recipe is you can always make it your own with a little variance and a little creativity. This is my take on a Donna Hay recipe for ricotta and spinach dumplings. I added chopped fresh mint and a medley of cheeses including pecorino papatto, maltese pepper cheese, and parmasan to the ricotta recipe and then made the salsa into a cherry tomato arrabiata sauce with wilted english spinach. It made a warming and satisfying dinner for me and my parents…and an even more satisfying lunch for me the next day.

D x

Adapting Donna Hay-

I will rarely ever follow a recipe to the letter…unless I really don’t know what I’m doing. The great thing about cooking using someone else’s recipe is you can always make it your own with a little variance and a little creativity. This is my take on a Donna Hay recipe for ricotta and spinach dumplings. I added chopped fresh mint and a medley of cheeses including pecorino papatto, maltese pepper cheese, and parmasan to the ricotta recipe and then made the salsa into a cherry tomato arrabiata sauce with wilted english spinach. It made a warming and satisfying dinner for me and my parents…and an even more satisfying lunch for me the next day.

D x

Wow Cow Frozen Yogurt, Newtown, Darlinghurst, Burwood and Parramatta.
Though a tad on the pricey side, you get massive servings for your money here. A ‘small’ cup ($4.50) is about 300mL of gorgeously thick, creamy, frozen yogurt. Enough for one on a hot summer afternoon, with some to spare. A medium size is $3 extra, but don’t attempt it alone.
For me, a chocolate shot ($2.50) is a welcome addition to any frozen delight, but if supreme sweetness is not your thing, resist the temptation.
A x

Wow Cow Frozen Yogurt, Newtown, Darlinghurst, Burwood and Parramatta.

Though a tad on the pricey side, you get massive servings for your money here. A ‘small’ cup ($4.50) is about 300mL of gorgeously thick, creamy, frozen yogurt. Enough for one on a hot summer afternoon, with some to spare. A medium size is $3 extra, but don’t attempt it alone.

For me, a chocolate shot ($2.50) is a welcome addition to any frozen delight, but if supreme sweetness is not your thing, resist the temptation.

A x

Messina Gelateria, The Star, Sydney

The flagship store may be in Darlinghurst, but the little Messina kiosk in the Cafe Court at The Star offers you almost as many choices. With more than twenty flavours to choose from it is one of the more difficult decisions in life to make.

I got the two-scoop cup ($5.50) with dulce de leche and salted caramel. Creamy heaven!

A x

Parramatta Lanes Festival - a new event, part of the Crave Sydney Food Festival. From savoury crepes to homemade mango gelato, vegetable dumplings and flourless chocolate cake. With sake and lime cocktails set to the tune of the piano accordian and French jazz.

Highly recommended for next year!

A x

Normandy fish and mussel stew

It’s been ages since I’ve had a proper chance to cook something. I’m always either working too late or I come home to find mum has already cooked an awesome meal. But I’ve been itching to cook something for a while so when I came across this awesome recipe for a fish stew that only took 30mins to make, I couldn’t resist. I found this recipe in the Australian Women’s Weekly. It uses very few ingredients and is super fresh. Made me feel good to be cooking again… and even better to eat it. Yum yum!

I used blue eye cod, Australian mussels, leek, mushrooms, butter, creme fraiche, parsley, and apple cider… That’s it.

D x