Over the weekend, the plan was to make the Mango Refrigerator Cake featured on New Asian Cuisine. Along the way, somehow it morphed into something totally different. It doesn't look as stunning as the original but the taste was sensational.
For something a little different serve it as a deconstructed dessert.
You can by making a donation for the H2OPE for Haiti raffle organised by Jeanne at Cooksister.
I have donated the book UNDERSTANDING CLOSE-UP PHOTOGRAPHY by Bryan Peterson.
Suitable for photographers, this book shows how to capture subjects in
innovative fresh ways - from animals and plants, to objects found in
the kitchen, the supermarket, even the local tip. It offers information
on equipment, exposure, light and composition.
The following links will tell you the background to H2OPE for Haiti and how you can help by purchasing a raffle ticket. The code for this prize is HFH09
There was a time when when you could leave your house unlocked and know no one would enter and steal your possessions. Things change and now most of us lock our houses to protect our possessions.
There was a time when you could leave your car unlocked on the street and know it would still be there when you got back. Things change and now you not only lock your car, you install an alarm.
There was a time when you could post a photo on your blog and know no one would steal it. Things change and now you need to protect your images from the thieves. It doesn't matter how much you bitch about it, you won't change the behaviour of the thieves who steal your images. You need to find a way to make it difficult for them to take something that doesn't belong to them.
Here are a few links with some suggestions of how you can protect your images.
...and you know I love my books. Which book is this you are wondering? It is a book I bought for myself at Christmas - The New Portuguese Table by David Leite. Bryan's maternal grandmother was Portuguese. Sadly I never had the opportunity to discuss food with her.
Kat, who writes about her life in Japan at Our Adventures in Japan has awarded me the Sunshine Award . Please drop by her blog to see the 11 other bloggers who also received Sunshine Awards. Thank you Kat.
Today I was looking through boxes for a photo when I came across this Good Parent Litany. The paper is old and yellow, and I remember cutting it from a magazine when my boys were tiny. With so manynewbabiesborn to food bloggers recently, and more on the way, I thought some parents out there might find it strikes a cord.
Say to your children
I love you.
I'll take care of you.
You're special to me.
I want you.
You can trust me.
I'll always be here for you.
It's not what you do, but who you are that I love.
You don't have to be afraid anymore.
My love will make you well.
I'm proud of you.
You can trust your inner voice
Sometimes I'll say no to you and that's because I love you.
I thought I'd share these photos. Why is it so hard to get two kids posing perfectly for the one photo. I can't believe Bryan and I were so young....with my '80's hairdo and Bryans '80's moustache.
No, there were no grasshoppers on the menu. Last night Todd, at Grasshopper, kindly hosted a dinner for Brisbane Food bloggers. Our part was to enjoy the food, meet other food bloggers and make a donation to the The Little Lantern Foundation.
I should have known everyone would take their big cameras to a food blogger dinner. I was the odd one out with my tiny point and shoot. Here are a few photos of the evening - the people, the food and the chef.
Always check the dessert before starting the night. That way you'll know to save room for the last course.
Seated opposite me, Mel and Julia. Mei Yen popped down from the other end of the table for a chat. I'm looking forward to meeting up with her on Thursday.
Sashumi of yellowtail kingfish with ponzu vinaigrette and tomato salsa
Beef tataki with potato salad, quail egg and lemon vinaigrette
Japanese scallop with duck ma hor, crisp prosciutto, daikon and wasabi puree
lime and chili sorbet with chili/lemon zest sherbet...hothothot
Lamb cutlet with prawn mousse, sweet potato and wasabi mash, soy beans and lamb jus gras
Slow braised beef cheek cooked for 6 hours in Vietnamese style aromatic stock with coriander and chili polenta cake and baby vegetables. An amazing dish where the meat was so tender it just fell apart.
Coconut and white parfait infused with kaffir lime leaves, served with berry consomme and basil seeds. There is a secret surprise in this dessert. But you'll have to go to Grasshopper to find it. I would spoil it if I told you what it was.
.....and finally...... the master of the evening Head Chef Minh Le with our host Todd from Grasshopper. Follow Todd on Twitter at @lovegrasshopper to get updates on what's happening at Grasshopper.
"Cos I'm in it. I'm the featured home cook in their brand new Taste magazine section. I'm pretty chuffed to be in a magazine with my favourite Masterchef judge, Matt.
We were up early this morning as I wanted to get some sunrise photos for my Project 365 blog. So early, by the time we had walked back from the beach the newsagent wasn't even open. I hope we didn't look too needy standing outside waiting for them to open to buy our Courier Mail.
The lemon tart in the photo is from The French Kitchen by Joanne Harris and Fran Warde. I love this particular lemon tart recipe as it doesn't require blind baking the pastry first.
UPDATE: Here is a copy of the article. (click to enlarge)