Finally the blog is back in action and ... no new posts for the first couple of weeks. Not the best of starts.
However, tonight, things change. I have had heaps of things I have wanted to blog about - what to begin with?!- but will start with tonight's dinner: chicken quesadillas, I have become addicted (via Google Reader subscriptions) to a variety of food blogs. Tonight's quesadillas were inspired by a recent
Cook Sister! post (
cheesy vegetable quesadillas).
Cook sister! is written by "a thirtysomething, born and bred South African" who now lives in London - and blogs about recipes for some very tasty food!
As does the author of
Just Hungry and
Just Bento, who writes a lot about Japanese food / recipes including some crazy bento ideas (who wouldn't love a
car-themed bento or
boiled eggs molded into the shape of rabbits!).
Closer to home, I'm getting interested in the new Wagamama being installed on the Wellington waterfront (opening some time around
late May 2008), and planning another round with the new pasta maker that Kat and Mike got me from a shop in Petone for $20 (bargain!). V pleased that the latest issue of Cuisine magazine has some in depth info on how to perfect the pasta making process. Especially in light of our first attempt which was v time consuming and disappointing as nearly more pasta ended up in the bin than on our plates (think lumpen glued together floury-eggy-goo balls!).
The reason there were no
The reason there were no posts is that Don failed to tell anyone who he didn't personally see that it was up. Surely Gamma viewers are smart enough to see the irony of this...
I was really only commenting
I was really only commenting on my own lack of posts, not anyone else's, given I had been asking Don about getting Gamma up and running.
I like food websites too.
I like food websites too. They are, seriously, useful when you want to cook something. I often grab 5 recipes for the 'same' thing and then scan for the critical/common stuff. It makes improvising safer when you know the handful of things that define a dish.
That infected corn link is
That infected corn link is truly revolting. I feel physically ill just looking at that gunk. Urgh.
Agree though, about the food blogs being a good way to reduce a dish to its essential elements. Like the other days I wanted to use up all the cos lettuce I grew and make caesar salad, so consulted interweb for the "must have" components (and then just used whatever I wanted anyway!).
I made pasta with one of
I made pasta with one of those a long time back. This matches my, hazy, memory pretty well, excepting that I made it on the table the bowl seems a little precious to me.
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