Beautiful Foggy Sherbrooke...

Beautiful Vireya....

Some of the Vireya collection at the National Rhododendron Gardens.
They are a sub species of the Rhododendron family.

Guest Post...

Winter photos, taken in the National Rhododendron Gardens
by local photographer Andy Urquhart.

The man himself, hard at work.
Thanks Andy.

Coffee For Three...

Did a bit of shopping in Sassafras this afternoon
and stopped of for a relaxing coffee.

What's On My Kitchen Bench...

I know you saw them yesterday in the background....
well here's a bit of a close up.

Saturday Breakfast...

A sleep in and then a leisurely breakfast...what's not to like about Saturday!

On My Way To Work.....

Whats On My Kitchen Bench....

Asian style Brocolli...

Cut Brocolli into small segments, cut up an onion, crush a clove of Garlic
soak and chop up some dried mild Chilli, and thinly slice some Ginger.

Stir fry the onion, add the Garlic and Chilli...
add the Brocolli and some soaked dried Shitaki Mushrooms and Black Fungus.
Add a dash of Chinese Rice Wine, some Soy Sauce, Fish Sauce and Sesame seed oil...
The juice of half a Lime and just a little honey for balance.

Soak some Bean noodles and bring to the boil...drain and serve with the veggies

Pizza...From Scratch

Last night I made some Pizza dough....
simple enough recipe...
(the secret ingredient is a mashed potato)

for lunch I made a Pizza with thin slices of Tomato, Salami, Black Olives,
Cheese and Pesto dotted around a bit.
I prefer Pizza that has just a scattering of topping.

Cooked for about 20 min in a hot oven...
crunchy and delicious.

Brunch...

Eggs and Bacon with Rosemary, and Toast with Hommos

With Coffee...I'm in heaven.

Chicken Penang Curry...

Or what I had for dinner...

Grind Star Anise, Coriander and Cumin seeds in a mortar and pestle.

Add Ginger, Galangal, Shallot, Garlic, Lemongrass and Lime peel...
and continue to grind to a paste

Add dried  Red Chillies which have been soaked in warm water.

And continue to pound it to a paste.

Add Shrimp Paste and Coriander Root...
and keep on pounding until you have a paste consistency.

Bring some Coconut Cream to the boil and cook the paste of in that.
Add some Lime juice and a bit of water if it's too thick...
also add a teaspoon of sugar to balance the flavour.

Add Chicken Breast cubes and simmer until cooked...
serve with Basil , Coriander and Rice.
Delicious.