What’s Better than BBQ?

Great company and BBQ. 

fire
In all actuality.

It’s May long weekend in BC! An old friend from university has come to visit. We haven’t seen each other in five years, I’m pretty excited! As you get older, it can be hard making new close friends, or not necessarily hard, but a lot of effort because life gets busier and more complicated…and I can’t stay up till 4am during the week anymore making home made water slides out of garbage bags sipping on…Labatt Blue/D.U.D.E…spending the next day eating and lounging by/on the river talking about all of the funny/stupid things that happened the night before (and all of the “clever” nicknames and words we came up with for boys and places and moments).

This particular friend and I met my second year of university. She is from a small town an hour away from my small town. We took a woman studies class together which fell the day after one of “the” nights to go out. It made for a long class, but at least we had each other.  I think our professor knew, we were called on way more often than anyone else.

We also went to music festivals, rodeos, barn dances, insanely fun theme parties, held many impromptu dance parties (that sometimes started out with cry sessions over boys) and took our boards to the hills (she’s a WAY better rider than me, I haven’t got beyond the leaf). We did a lot of stuff together, and then as it happens after university, most people choose a different path, and we’re not all in it together anymore. At least not in the same city.

So for four whole days we get to (choose to) live like we are 22 again and will probably play beer darts and human ping pong and Edward 40 hands and find a tickle trunk and maybe relive electric circus. Maybe.

Or maybe we will just find a pool and a magnum of wine and talk about adultish things, who knows. Either way I’m happy she is here and now living only a ferry and a short drive away.


Because we’re from the north…

Grilled Marinated Skirt Steak

Serves 4 to 6

Tip: Keep the marinade at room temperature or it will cool down the steaks.

INGREDIENTS

1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 scallions, sliced thin
2 tablespoons plus 2 teaspoons sugar
4 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
Salt and pepper
1/4 cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed

1. Combine soy sauce, Worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1½ teaspoons pepper in bowl. Slowly whisk in oil until incorporated and sugar has dissolved. Pat steaks dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, ½ teaspoon salt, and ½ teaspoon pepper.

2. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

3. Clean and oil cooking grate. Grill steaks (uncovered and directly over coals if using charcoal; covered if using gas) until well browned and meat registers 125 degrees for medium-rare, 2 to 4 minutes per side. Transfer steaks to 13 by 9-inch pan and poke all over with fork. Pour marinade over steaks, tent with aluminum foil, and let rest for 5 minutes. Transfer meat to carving board and slice thinly against grain. Pour marinade into serving vessel. Serve, passing marinade at table.

Grilled Green Beans And Peaches

Preparation
Toss 2 peaches (cut into 1/2-inch wedges) and 1 pound trimmed green beans with 2 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8–10 minutes. Toss with 2 tablespoons toasted slivered almonds and 1 tablespoon Sherry vinegar.


This just came out today and it’s gonna be good.


Sipping on Sangria!

I worked at a tapas bar for a while during university and got to be creative and make whatever kind of sangria I wanted. It was the best.

This is a super simple sangria for those that don’t want to buy a lot of different types of liquor:

1 lb strawberries, sliced plus more for garnish
arils (the seeds) from 1 pomegranate
2 (750ml) bottles red wine1
2 cups pomegranate juice2
club soda, to taste

Yum.

Ice Cream Makes it Better

beniWhen my family left England and moved to Canada we eventually settled in a small town on a street called McBride Crescent. It was your typical block, lots of kids, we never stayed inside, the closest we got to a screen was when we took the video camera out to shoot talk shows and the news (and JoJo’s rap hour).

Murder in the dark, kick the can, nicky nicky nine doors, potion making…that’s what my childhood was made up of.

My best friend David lived 7 houses down from me, I ran away (sometimes roller bladed) from home to his house on multiple occasions, like when I was running down the hallway with a string tied to my baby brothers pram (it was a contraption my dad had made to get him to fall asleep by pulling the pram back and forth on the deck) My parents had a huge amount of trust in me with the baby. It was really only this one time in the summer of 1992 that I screwed up…

I had decided our long hallway would be the best place to get him to sleep and that running would speed up the process…and be more fun. Well, I ran too fast and he flew out of the pram and landed face down on the ground. I was seven and he was…well not a new born but very little. I picked him up right away of course, but boy did he CRY. Needless to say I was in trouble. So I ran away because I thought I killed my baby brother. It turned out (thankfully) he was completely fine, except for a few rug burns on his face…

I vividly remember being at David’s house where we ate ice cream (while his mum called my mum) and played Guess Who. Eventually I went home and my parents calmly (this time) told me my brother was fine, but I was no longer allowed to use the rope to pull the pram.

Yesterday my now grown up little brother brought me ice cream, actually he brings me treats a lot. I love him he’s a really good kid, I don’t think that face plant did much damage.

Anyway, it’s ALMOST summer. This one’s for my little bro. 


 

melonWATERMELON COCONUT ICE CREAM (VEGAN, GF, AND NO ICE CREAM MACHINE NEEDED)

PREP TIME
3 hours 30 mins
TOTAL TIME
3 hours 30 mins
Serves: 4

INGREDIENTS
1 can full fat coconut milk
5 pitted medjool dates
⅛ teaspoon scraped vanilla bean or ⅛ teaspoon vanilla extract
1½ cups cubed watermelon

INSTRUCTIONS

  1. Blend all ingredients in a blender and transfer to a brownie or cake pan.
  2. Place in the freezer for 3 hours or until hardened.
  3. Break frozen watermelon mixture into chunks and place back in the blender.
  4. Blend until a creamy consistency is reached.
  5. Place back in a container or large bowl and place in the freezer to firm up for about 30 minutes.
  6. Enjoy!

Movie Selection?

Ex Machina  

Beautifully shot and well written.

Memorable quote…

“Impulse. Response. Fluid. Imperfect. Patterned. Chaotic” – Nelson (Oscar Isaac)

It’s Friday, so I’m grabbing a few beers and heading to the beach…

Hoyne is one of my local breweries, it’s awesome, I actually enjoy every single one of their beers.

Summer Haze Honey Heffe  is a new favourite.

Does Love Mean Cheese?

“I think… if it is true that there are as many minds as there are heads, then there are as many kinds of love as there are hearts.”

– Leo Tolstoy

Processed with VSCOcam with f2 presetA friend of mine is aiming to publish her second book later this year about gratitude. Specifically, the book will consist of letters of gratitude with a focus on love, written by a selection of people. She has asked me to be one of those people. The letters will offer a broad idea of love and what it means to different people, at different ages, in different parts of the world etc…

I’m supposed to give my own unique definition of the word/emotion, write about a personal experience, a lesson I have learned from it and how I am grateful for its teachings.

I’m super flattered she asked me, and at first was really excited to let my idea of love pour out onto paper. But then I sat with it a little more and thought, what unique perspective can I offer from my own experiences that might speak to someone in an inspirational way? This one word, this VERB is going to be hard to put into words. Hard for me that is, because I am much better at feeling my emotions than explaining them.

In C.S Lewis’ book The Four Loves, he talks about four Greek words that describe different kinds of love: Storge—affection, Philia—brotherly love, Eros—romance and Agape—unconditional love. It’s a beautiful book.

So I’ve been thinking a lot about these different types of love, and how they exist in everyone’s life on various levels, and include their own set of complications. But the more I look at the canvas of my life, even though love, and defining love, is complicated, for me it is at the same time fairly simple…

Love means being there. I’d go into it further, but then I wouldn’t have a letter to submit.

With that I can start to put pen to paper, in cheesy me fashion.


Speaking of cheesy… 

Tonight is the night for grilled cheese. I should have really posted this last Sunday because it was International Grilled Cheese Day. My little brother got a free sandwich on the street. This one is a bit fancier but very tasty…

Dubliner and Berry Jam Grilled Cheese Sandwich
(Makes 2 sandwiches)

Ingredients:
2 tablespoons salted butter, divided into thirds
4 slices crusty artisan bread
3–4 ounces Dubliner cheese, cut into 1/4-inch thick slices
3 tablespoons berry jam (raspberry, blackberry Jam)

Directions:
1. Heat a large non-stick skillet over medium heat and add one third of the butter. When the butter has melted and the foaming subsides, add the four slices of bread and cook, occasionally lightly pressing down and moving each slice of bread with a thin, flexible spatula (to enable more even toasting), until pale golden brown on the bottom side, about 2 minutes. Remove the skillet from the heat.

2. Transfer the bread to a cutting board, with the toasted sides facing up. Arrange the slices of cheese on the toasted sides of two of the slices of bread and spread the jam evenly over the toasted sides of the other two slices of bread. Create two sandwiches, with the jam and cheese sandwiched in the middle.

3. Return the skillet to the heat over medium low and add another third of the butter. After the butter has melted, add the sandwiches and cook, moving them around occasionally, until they are a deep, golden brown color, about 5 minutes. Remove the sandwiches from the skillet with your spatula. Add the remaining butter, and when it has melted return the sandwiches to the skillet with the toasted sides facing up. Cook, moving them around occasionally, until the second sides are a deep, golden brown color, about 5 minutes. Serve immediately.

Sweet and Savory!


Now, a lovely and peculiar movie suggestion for you…

While We’re Young

 

Again…ADAM DRIVER. And Ben Stiller and Naomi Watts are pretty cool.

The sun was really shining today so I had a few beers.

Fresh Squeezed IPA – It’s SO tasty.  If you like a hoppy beer,

I hope you are able to find it in a liquor store near you.

Memorable quote…

It wouldn’t make sense for me to send you emails now when we’re in the same room all the time. – Josh (Ben Stiller)

Salmon, the Happy Fish.

photo (21)My friend Brooke and I have a serious case of wanderlust. We have grandiose plans to travel north, south, west and east ten times over but haven’t quite made our minds up where to start. The plan is continuously changing.

But when I think about it, we actually have started, because Brooke’s home, and my second home is Pender Island, in the Gulf Islands. And Pender has endless magical places to explore!

Brooke’s parents recently moved to the island and are building a tiny straw bale house, which is going to be awesome. My parents are also redoing their cabin which is a few minutes down the road. We set them up on a coffee date a couple weekends ago. It was cute.

Pender is a unique life force. Steve Fisker describes the energy of the island so well in his beautiful short video

Over the past few years I’ve led a bit of of a gypsy life. I can’t seem to stay put in one place for very long, Sometimes this has been because of my own decisions, sometimes it’s been out of my hands. But the thing that brings me comfort and I know isn’t going anywhere, is Pender.

photo (22)
Boat Nook – Pender

My love, my inspiration. Whenever I step off the ferry and breathe it in, there is a calm that enters my life, one I search for a lot. and knowing that it exists in this place…is happiness.

Brooke and I adventure a lot on the island and are lucky to get to experience its specialness…if you’re reading this Brookie I love you girl. Thanks for being my Bach Remedy over the past few months.

A month ago I was in a place where I thought I used up all of my happy. My friends and family..and Pender, thankfully pulled me out of it and gave me a thousand reasons why that wasn’t true.
 
The point…it’s okay if I haven’t figured out where I’m headed yet, where I am right now is pretty wonderful!
“One’s destination is never a place, but rather a new way of looking at things” – Henry Miller

So..what’s to eat? West Coast + Happiness = Salmon (why?)

SALMON LEEK RECIPE

16 oz fillet of salmon
2 leeks, washed and thinly sliced
1/2 cup of parlsey, chopped
3 Tbs olive oil
1 lemon
Salt and pepper to taste

Preheat the oven to 400 degrees. Place the salmon fillet in an oven-safe container lined with tinfoil. Lightly salt and pepper. Sprinkle with parsley. Top with leeks. Drizzle with olive oil. And squeeze the juice of 1/2 lemon on top. Bake in the oven for roughly 20 minutes or until cooked to desired doneness. The leeks on top should be soft and nicely browned. Serve with fresh lemon wedges.

Aligot (french mashed potatoes) can modify to suite your cheese preference 

2 lbs. Yukon gold potatoes (about 4-6)
1 tsp. salt
3 tbsp. unsalted butter
2 cloves garlic, minced or pressed
1-1½ cups whole milk
4 oz. mozzarella cheese, shredded
4 oz. Gruyere cheese, shredded
Ground black pepper

  • Peel, rinse, and chop the potatoes into ½-1 inch chunks.  Place the potatoes in a large saucepan or pot, and cover with water, salting lightly.  Bring to a boil over high heat.  Reduce the heat to a simmer over medium-low and cook until the potatoes are tender and easily break apart when poked with a fork, about 15-20 minutes.  Drain the potatoes and transfer to the bowl of a food processor.  Wipe out the pan for later use.
  • Add the butter, garlic, and salt to the potatoes in the food processor.  Pulse until the butter is melted and incorporated into the potatoes, about 10 brief pulses.  Add 1 cup of the milk through the feed tube and continue to process until the mixture is smooth and creamy, about 20 seconds, scraping down the sides of the bowl as needed.
  • Return the potato mixture to the now empty saucepan and set over medium heat.  Mix in the cheeses until completely melted and incorporated, stirring frequently.  The mixture will be thick and elastic.  If the mixture is too thick or difficult to stir, add the remaining ½ cup of milk a little bit at a time until the texture is loose and creamy.  Adjust seasonings as necessary with salt and pepper.  Serve immediately.

Add a veg of your choice to make the meal. I had grilled asparagus. 


Movie choice?

“Hector and the Search for Happiness”

 

My sister and I watched this recently (on sound level 4 because my nephew wakes up to a peep) and it was lovely. The soundtrack is also done by our friend Dan Mangan. He is extremely talented.

What to sip on?

I’ve been into the white wine lately. I haven’t abandoned my first love rouge, but there have been a lot of new beginnings for me recently and it seemed like a nice change…

Dog Point Sauvignon Blanc 

Aromas of tropical fruits, ripe citrus, hints of lemongrass and guava.

It’s a little pricer but if you can find it without a mark up, well worth a try!

Memorable quote…

“Sometimes happiness is not knowing the whole story.” – Hector AKA Simon Pegg

Road Trip Treats

As 2015 rolls in, 2014 still seems to be hanging on. The past year has been a rugged road. This road is dirt, it is gravel, it is bumpy, it is smooth pavement, it is soul searchingly beautiful, with hills and cliffs and darkness and fog and blips of the sun, the terrain has not stayed the same for more than a minute for my body, mind and soul to catch up to.

Which is why I say 2014 is hanging on…but not for long. With the days getting longer and brighter, and the smell of spring and new beginnings in the air getting stronger, I feel my old self returning, or maybe a new self. Either way, my thinking has shifted slightly…in a positive way. There are still days I feel like falling to pieces but there are more days I want to love the world like I should.

cowichan If I explained the stops made on this road, you would be reading for days, but as a side story that recently came to light through the delivery of a late present, there continues to be signs that things are looking up.

In the summer of 2014 I spent a lot of time at my aunts in Lake Cowichan. Going out there in the summer is like entering a different world, the pace slows down, the sun takes longer to set, the water is calm and I am able to feel more connected to the moment.

My aunt works on the Snuneymuxw reserve and her Elder friend Solomon is a truly incredible artist. He creates the most beautiful Native jewellery, my aunt has had a few pieces made from him…which I have wanted to steal. She must have remembered this because for Christmas (lost but now found present) I received Solomon original copper earrings, with hummingbirds etched into them. I took them as a sign, that the habits of my heart would be changing.

The Hummingbird

The Native Symbol or Totem Hummingbird teaches you to appreciate and love the miracle of living, and to help you focus on the positivity in your life. They are messengers of peace, they heal your body and soul and they guide you through life’s challenges. Hummingbirds are very independent and seem to have an unlimited energy supply. They symbolize wonder and beauty.

A legend from the Kwakwaka’wakw says that Dzunuk’wa (the mythic guardian of the mountains and Wild Women of the Woods) loved this little bird so much, she let him nest in her hair, in return the Humming bird looked like a jewel pinned in her hair. Of all the birds, they are the most talented flyers. They can hover in one place, fly sideways, backwards and forwards. They teach us to look back to our past, but not to dwell, instead to move forward. As well the Hummingbirds tell us to savour every sweet moment as they do when hovering over each flower. Native Americans believe that it brings luck to see a Hummingbird before major events such as long hunting trips or travelling to other villages.

With every little bit of happiness that presents itself in life, there is food to go along with it! Valentine’s Day is also coming up so the following recipe is a win win win.

RED VELVET BEET CUPCAKES WITH RASPBERRY ICING (from Whitewater Cooks, my favourite)

Makes 12 large cupcakes.

¾ cup (398 ml) canned or fresh cooked peeled beets, pureed in food processor
½ cup vegetable oil
¼ cup buttermilk or almond milk
3 tbsp sour cream or applesauce
1 tbsp balsamic vinegar
2 eggs (for vegan – 2 tbsp ground flax seed in 6 tbsp water)
¾ cup flour or rice flour
⅔ cup sugar or cane sugar
½ cup cocoa powder, sifted
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Icing

½ cup butter, room temperature

1 cup cream cheese, room temperature

3 cups icing sugar, sifted

3 tbsp frozen raspberries, thawed and drained

Preheat oven to 350°F.
Beat together beets, oil, buttermilk, sour cream, balsamic vinegar and eggs until well mixed.
Blend dry ingredients together in a separate bowl.
Add dry ingredients to wet and blend until well mixed, about 2-3 minutes.
Grease cupcake tin or line with baking cups.
Spoon batter into cupcake tin.
Bake for 15 – 20 minutes until skewer inserted comes out clean.
Ice when completely cooled.

Combine raspberries, cashews and maple syrup in food processor until smooth.
Add the melted coconut oil and blend again.
Pour into a shallow bowl and chill for a minimum of 2 hours.
Pipe or spread on cupcakes.


With that… my movie selection, to take my eyes off the road for a while, is Whiplash. 

 

Miles Teller, enough said.

This movie has determination and guts.

What to drink? Red wine of course. 

Freud’s Ego

I had this at Therapy Vineyards during a wine tour in the summer and it was delicious.

Memorable quote…

“Nieman, you earned the part. Alternates, will you clean the blood off my drum set?” – Terence Fletcher (J.K Simmons)

Southern Comfort: Garlic, Potato & Leek Soup

I recently returned home from a beautiful journey across the southern States with my boyfriend.

jjBack tracking, my boyfriend has been on a very long road trip with his dog Moby (he is a Siberian Husky and the best). Starting out in Victoria, BC he drove across Canada to Halifax (where I visited him first) then drove to NYC and down the east coast where he eventually picked me up again at the airport in Atlanta for my second visit.

Back tracking even more, my mum decided to dig into our British family history a couple of  years ago and many surprises were revealed (a whole other story) from this we discovered our cousins who live in Alabama. My great great great grandfather is their great great grandfather. So however that works. Nonetheless we met the first two of the cousins at my sisters wedding in 2013 and it was like we had known them forever.

So it worked out that my boyfriend was going to be travelling through the south and that I could go and see him AND see my new family. Our journey began in Atlanta, and took us through rural Alabama and eventually to Mobile where we met my family. I thought it might be a bit awkward but it was the furthest thing from it. Not only was their southern hospitality incredible but it really did feel like we were family, and I loved every minute of it. The reason I’m explaining this is because one of the family members is an amazing cook, and I am fairly certain I will be consistent in sharing his recipes.

Anyway, the first night we got to Mobile we showed up at my cousins and we were immediately whisked away to another cousins house for a home made classic Cajun creole dish. There were about 20 of us, it was awesome.

This ISN’T the creole dish, it is the the soup we had before the dish and I know my first post was a soup but it was SO good and SO easy to make I couldn’t not share it.

Stories and dishes from Mississippi, Louisina and Texas to come!

Garlic, Potato & Leek Soup

8 – 10 garlic cloves
Celery 2 stalks chopped
1 leek, white part only, rinsed and chopped
4 to 6 peeled golden potatoes, Quartered
3 tsb butter
4 cans Chicken stock
Cream

Melt 3-tbs. butter
Place vegetables in pot. Stir for a few minutes, cover with chicken stock.
Bring to boil then turn to simmer until tenderness (about 45 minutes)
When tender, puree with an immersion blender or in blender or food processor
in batches, add 1 cup cream and some pepper. Reheat and serve, freezes well

If I could have been watching a movie at the same time I first had this soup it would have been…

“Laggies”

 

I love Sam Rockwell so anything with him in it is enjoyable for me. I even enjoyed Kiera Knightley and her American accent. I can also relate to the feeling of just floating.

Memorable Quote…

“I don’t know what to do with my future and I gave myself a week” Megan a.k.a Kiera

This movie sort of elicited a drink of celebration so I chose…

Pink bubbles, it’s one of many things that speaks to my soul and Cremant Rosé is oh so lovely.

I know.. not an expert pairing, garlic soup and bubbles might not really go… but when your’e in the mood you’re in the mood?

Salted Caramel Pretzel Bark – Perfect for a Holiday Party!

My Christmas party is coming up at work. Part of it is being catered, but we are all bringing a dish to add. However it was not decided what kind of dish to bring.

When in doubt with this kind of thing, it has been my experience that bringing treats always wins at least one person over. Since members of our board will be there. Treats it is!

Of course I have to test it out to ensure I become everyone’s favourite (for the right reasons this year, not for the wrong ones. wrong starting with wine).

I could also eat treats every day. Plus I need a snack to go along with my movie.

Salted Caramel Pretzel Bark

2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you’ll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt – ( I use our coarse sea salt with our grinder)

Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

YUM!

My viewing selection to pair…

“The 100 Foot Journey”


I thought this movie was sort of lovely and a little magical. If a movie has that element I’m instantly taken with it. I have read many horrible comments but I think if you take it for what it is and don’t over analyse and appreciate the love for food within this movie, it’s a good watch.

Maybe I should have made curry.

Instead I drank…

A Chilean wine which I sometimes drink when I do make curry – Cabernet Sauvignon Carmenere – Cono Sur Organic  it has a decent price point and is a juicy red. If you live in BC you can easily find it at the BCL.

Memorable quote…

“Food is memories” Hassan a.k.a Manish Dayal

Susur Lee Inspired Singapore Slaw, AKA 19 Ingredient Slaw

I will attempt this.

Kitcheninspirations

We first had this slaw in NYC about 5 years ago at Susur Lee’s now defunct Shang restaurant in NYC’s LES (Lower East Side). Fortunately, he still serves this incredible dish in Toronto and DC. This is not a new slaw in our household. In fact, a month doesn’t go by without a version of this slaw surfacing (here, here, here, here, here, here and here) offering up left-overs for the entire week. Yes, we love it THAT much! I decided it would make a lovely main course with BBQ’d rib eye slices (the way Lorraine makes the steak here) last weekend for our dinner party. It was a huge success and now I have slaw left overs for the week!

I’ve had a few people ask me for the recipe recently, you can see the original Susur Lee’s recipe on Food…

View original post 1,042 more words

Soup for Sniffles

It’s that time of year, I thought just MAYBE I could escape it but alas the dreaded head cold has found me. I think every single person has experienced a cold in their lifetime and it can turn a lot of people into being a bit of a baby.

When I get a cold I am immediately in search of a little TLC, and if it can’t be found from another person I turn to making my Mum’s soup. It’s not the fanciest, but it is really good for you, cheap to make, and is a photo-22good substitute for a hug!

The smell of this soup is instant comfort. It reminds me of safety and warmth, it’s somewhat of a “everything’s gonna be okay soup.”

The beauty of this soup is you can throw WHATEVER you have in your fridge into it as long as you have onions. Onions are important.

Today, my soup ingredients were rather green, I usually throw some other colour in there as well.

The following makes about three large bowls of soup, perfect for three days of sniffles! 

1/2 White onion

2 Potatoes (of any kind)

5 Brussel sprouts

10 String Beans

5 Broccoli florets

1 Handful of spinach

1 Clove garlic

1/2 OXO cube (or whatever stock you want)

Salt and pepper to your liking!

Steps:

1. Chop all veggies up

2. Add a bit of butter to a pot (size of your choosing) Add onions – let them sweet for a couple of minutes. Add all veggies to pot. Salt and pepper away to your liking. Add OXO cube.

Fill pot with water until veggies are just covered. Bring to a boil then turn to low heat. Leave for about 20 Minutes. Strain water to your soup preference, I like my soup a bit chunkier so I strain most of the water Either leave veggies as is or puree for smoother soup, up to you!

I like to put cheese on top of my soup, it adds more flavour – however much you like!

Enjoy and say goodbye to your sniffles (at least for a short while)

Thanks Mumma for making this for me growing up and to this day whenever I’m feeling pathetic 🙂

Beverage of Choice:

I definitely have been sticking to the Bailys lately since I’ve been sick. There’s  not much to say about Bailys except I drink it a lot in the winter, at any time of day.

Movie Pick:


“What if” with Daniel Radcliffe… who I started to get annoyed of when the 4th Harry Potter movie came out, I’m not sure why, maybe I blamed him in some small way for the movies not being exactly like the books. But he has pleasantly surprised me as of late…and a lot of other people I’m sure after his latest stint on Jimmy Fallon.

It was a funny, cute, feel good film – medical school dropout Wallace, who’s been repeatedly burned by bad relationships. So while everyone around him, including his roommate Allan seems to be finding the perfect partner, Wallace decides to put his love life on hold. It is then that he meets Chantry an animator who lives with her longtime boyfriend Ben. Wallace and Chantry form an instant connection, striking up a close friendship. Still, there is no denying the chemistry between them, leading the pair to wonder, what if the love of your life is actually your best friend?

I ALSO LOVE ADAM DRIVER.

Memorable quote…

“Love is complicated, it can’t be too simple because if it’s too simple you don’t try and if you have no reason to to try, you don’t” – Allan a.k.a Adam Driver