This would probably be the last recipe blog for March, before I head to London next weekend. And perhaps an apt way to wish myself luck is to cook a vegetable that sounds pretty close to what I’m getting myself into for the next 4 weeks or so – crunch, crunch, crunch!
Made with real mint leaves – sort of. At least I made the best use of whatever buds were growing from my mint pot. They are not growing very quickly though, so the next time I make this ice-cream, it would probably be after summer this year.
It’s just another lazy Saturday afternoon and a simple yet nutritious dish to go along with it.
It’s nice to know that this time round, I had a chance to handle a £2000 plus luxurious item like ivory, one that belonged to the 17th century of the Mughal period in India. The last time round, it was such a small piece of brass that it would have easily gotten lost on on my desktop.
I’m finally done with the second module of the MA course – three more to go.
Just wanted to use up the remaining chocolate from making the flapjacks, lest they end up in my stomach. 😛
