Another simple recipe of tender chewy squids, this time using large squids, stir-fried with spicy black bean sauce.
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Daylight HDR On A Hazeless Blue Day
Bluish calmness of the lake beneath a clear sky
Lush greenery mirrored by the reflections in the lake
I recently went prancing around with my camera (and the guy) again. I decided I had to take advantage of the return of the clear blue sky, lest it gets sabotaged by unexpected natural calamities again.
I’ve taken pictures at the Chinese Garden many times before – during an outdoor photo shoot for my wedding, on a date with the guy for fun and laughter, with my family during the Lantern Festival, with friends for their photo shoots etc. One of those memorable moments (in my teenage years) was the time when I brought along my dad’s classic old film camera with me to the garden to take scenic shots of the idyllic and poetic spot. I still have these photos kept in a nice album at home; I still take them out once in a while to remind myself of my continuous love for and interest in photography.
Saffron – The Most Exotic & Expensive Spice In The World
Saffron strands are harvested from the saffron crocus flower, extracted from the distal ends of the carpel in each flower. These flowers originated from Greece and are later cultivated in other parts of Asia such as India. In the culinary world, saffron strands are frequently used as a colouring agent. The crocin dye contained within the strands would inject a royal golden colour into any dish it stains, rendering this spice a popular ingredient for preparing dishes for the rich and famous. On the other hand, the strands exude a uniquely strong and piqued fragrance that is unlike any other common spices – metallic, raw and hay-like – hence the use of this spice as a palatial tea fragrance as well.
Medieval Cabbage Chowder For The Goodman Of Paris
It’s a jolly time to feel like a king!
To start off my saffron adventures proper, I’ve finally decided to use and adapt one of the simplest recipes found in ‘The Medieval Cookbook‘. The original excerpt in old English for the ‘Cabbage Chowder’ recipe goes like this:
‘Caboches in potage. Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymnced and the whyte of lekes yslyt and ycorue smale. And do therto safroun & salt, and force it with powdour douce.’
(CI.IV.6.)
Beer Batter Cheese & Dill Bread For The Cheese Lovers
The awfully sinful treat is here!
The last time I baked this was in the year 2010. I still remember it was meant as a treat for everyone, including those who celebrated my birthday with me at the Goethe Institut. The occasion was memorable; I also earned myself a true blue German birthday song from everyone in the class: ‘Zum Geburtstag viel Glück…’