There has been an ongoing fad in recent years about drinking only fruit juices for an entire week (including breakfast, lunch and dinner) to help the body to detox and get rid of all those harmful toxins within. The guy and I are non-believers of this non-scientific way of cleansing the body; ‘eating everything in moderation’ is how we manage to live by. Well, so far, so good.
Cheese and potatoes – they are like a perfect match made in heaven. They always go well together, regardless of what the resulting dish is: mashed potato with melted cheese toppings, hasselback potato drizzled with cheese, baked jacket potatoes with taco cheese sauce, baked fries in a blanket of cheese…
The thing that makes a Vietnamese spring roll especially tasty is that it combines the freshest ingredients together in a relatively bite-sized manner – fresh herbs, sweet and juicy boiled shrimps and crunchy vegetables. Herb lovers like myself would definitely enjoy every bite of this roll given the strong basil and mint tastes packed within the rice papers.
‘Blawmanger. Tak the two del rys, the thridde pert of almoundes;
wash clene the rys in leuk water & turne & seth hem til thay breke &
lat it kele, and tak the melk & do it to the rys & boyle hem togedere. &
do therto white gres & braun of hennes ground smale, and stere it wel,
and salte it & dresch it in disches. & frye almoundes in fresch gres til
they be browne, & set hem in the dissches, and strawe thereon sugre &
serue it forth.’ (CI. III. 28.)
It wasn’t a very successful experiment: the texture was too soft (the layers cannot be peeled off easily) and the sweetness a tad lacking. But the whole point of this experiment was to make a Singapore flag, an attempt which I did eventually pull off.
