Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
This may be obvious, but I like to bake. I find it soothing and rhythmic and, like so many of the finer things in life, it only gets better with time.
Life is very sweet at the moment. There are the thigh rolls, the hiccups, the squeaks and squawks, the first little smiles. So much sweetness I can hardly sleep at night lest I miss a few moments of staring in wonder.
These last few weeks have been intense ones. The birth of our first child along with all the physical and emotional side effects that brings means I’ve needed a little hand-holding.
Long before The Shortlists and years before Cibo, there was Tastebook, a website that allows you to make your own online cookbook and eventually order a hard copy
I don’t know about you, but that photo makes me want to lick the screen. The only thing better than strawberries and rhubarb is strawberries and rhubarb together, amirite?
A few weeks ago, while perusing our local specialty (i.e. overpriced imported goods) shop, we happened upon a few perfect little black truffles from Western Australia, hermetically sealed in plastic marked with their weight in grams.
As I near the end of my pregnancy, I’m starting to hit all the positive pregnant boxes. For example, I clean for fun. Every day.
Right now, I’ve got one of these babies in my freezer and the other lingering in my memory.
I’ve heard that some pregnant women have specific cravings throughout their pregnancies. In the beginning I had a thing for bananas, but since then it’s been pretty straightforward.
It’s pink lady season in Sydney, so I’m buying them in droves at our farmers market. This is, of course, an attempt to recover from pasta-pizza-prosciutto withdrawal, and to satisfy my by now ginormous belly.
As promised, here is the recipe for pasta maritata con cozze e ceci – fresh pasta with mussels and chickpeas – as interpreted by my stepmother-in-law (after many a painstaking meal at bustling seaside restaurants in the Salento region of Puglia).
Bologna, La Grassa, a city known for its ragù, mortadella (bologna!)
If Italy is a boot then Puglia is its heel, a peninsula jutting out into the Adriatic and Ionic seas. I love Puglia for so many reasons.
Rather than sharing recipes – which would be silly considering I haven’t actually cooked anything since arriving in Italy
Spaghetti with tomato sauce: the simplest and most beloved of all of Italy’s dishes, a symbol of her cuisine, a staple in every region. Every mamma makes it, everyone slurps it up with masterful twirls of the fork on the side of the bowl.
I know, I know. Versatile Yogurt Cake? That name almost makes it sound like a cleaning product or a superhero.
I just spent about 10 minutes trying to come up with a name for this cake. In my own head I call it “Mom’s Cheesecake,” but, after Mom’s Salad and Mom’s Lasagna
Salt cod is not very cool. I always avoid passing it in the deli, where it forms a little stink cloud, keeping everyone under 82 far, far away. But I’ve grown to love salt cod. Really! It may not be popular in the supermarket, but mix it with some magic ingredients (that you probably already have at home) and it will be your best friend.