* A good book
* A cute man
* Some pretty flowers
* A home made skirt thanks Gertie!
* Goblin Green fingernails (see the little goblin)
* Listening to The Decemberists in the sunshine
* Fish tacos
* Cold beers
* Repeats of scrubs
* a neapolitan sundae in a teacup
* Mouserat songs (in the pit)
* Happiness
I don’t like being disappointed by a restaurant.
Last week when we were on our way home from shopping (a desk, a sewing machine, a tripod, and a wii fitness game) and it was dreary and neither of us felt like cooking.
So we pulled into Avenue 9. And I’m a bit sad to say that I was disappointed.
It was very expensive for what it was. My Thai Beef Salad was $26, and it was drenched in dressing to the point that there was a pool on the bottom of the bowl.
The beef was cooked beautifully but there was too much dressing for my taste.
The Mister had the Chicken Caeser with Anchovies. The anchovies were on the side which was nice, but it was rather unremarkable. How hard is it for a resteraunt to do a chicken caeser these days.
And it took me a few looks at the beer list to find one that I would drink, which is usually not a problem for me.
The staff were really friendly and attentive but couldn’t pronounce the special of the day.
On our way out I did offer this feedback to the staff, who were quick to suggest they could definitely put the dressing on the side next time (which perhaps I should have done in the first place) but I don’t think there’ll be a next time.
If I’m paying $26 for a salad, I don’t want to be sitting on plastic seats.
Or smothered in white wine as the case may be.
Using up the lasagne sheets I had used for the lamb pasta, and some chicken that I had in the fridge, comes this favourite.
Chicken and bacon cooked, then covered in white wine, then chicken stock and cream to bubble away and reduce.
At the very last minute snow peas and spinach leaves for some green and crunch.
Just the ticket.
I couldn’t be bothered cooking so we ended up at (guess where) the inglewood.
We were going to go to Alfreds in Guildford but we went the wrong way and didn’t want to do a u-turn on a busy road (so lazy I know).
But that got me in the mood for a burger.
So I had the beef burger. And Mr S was in the mood for a steak, fortunately one was on special.
And what a steak.
Before.
And after.
And my burger. Simply delicious.
And yes I finished that plate too.
Mondays can either go one of two ways.
Either I get home from work completely spent, uninspired, and want nothing more to collapse on the couch watching Project Runway.
Or I get home inspired, ready to clean the house, cook dinner, finish knitting projects that I was previously bored of, and take over the world.
Last night was the latter.
After an unenthusiastic day at work, I came home, did the grocery shopping, did a vague meal plan for the rest of the week, paid some bills, started the head of another minion, and cooked a two course meal. I even did the dishes afterwards (a rarity) so there isn’t washing up left over.
I borrowed a recipe from the blog of Food On Paper. It’s a delicious blog with food photography which I aspire to.
She posted this Mint, Pea, and Yoghurt soup a while back and I squirreled it away for a night like last night.
I was planning on trying to recreate the roasted lamb pasta which I had at the Royal not so long ago. So into the oven went a little lamb roast and some diced potatoes, carrots, and parsnip.
As I knew dinner was going to be late (roasting in the oven takes time) I thought I’d make a soup.
I’m always a bit ravenous when I get home and a quick soup seemed just the ticket.
See the recipe here.
The only variation was I didn’t have any mint! It’s a total disaster to not have an ingredient which is in the title, but it still worked. It would have worked better with some mint, but the only mint I had in the house was chocolate mint drinking powder. I decided against putting that in.
I served it up with the prescribed dollop of greek yoghurt which really made it something special. Accompanying it on the plate was some (store bought!) scones which had gone in the sandwich press to melt the parmesan cheese over the top.
To be honest that would have been enough. If I didn’t already have the roast in the oven I would have been quite content with just the soup and scone.
But the lamb was in the oven so once that was cooked it was rested until it was able to be sliced.
Into a hot pan went some garlic olive oil closely followed by some chopped onion. Then went the sliced lamb and the roasted vegetables.
On top of that went a bottle of passata, (I thought it was the closest match for what I had tasted at the royal), and then some water which rinsed out the jar.
That then came to the boil and then simmered until the pasta was cooked.
For the pasta, I used fresh lasagne sheets which I tore into rustic looking sheets.
I know why I don’t always use fresh pasta (it involves going to the shops more often) but oh how I love fresh pasta.
One of my dreams for when I have a bigger kitchen is a pasta maker.
Delicious! Even though he wasn’t hungry, Mr Sparklesness went back for seconds.
It’s a lamb roast, in a bowl, hugged by pasta.
This is becoming a thing.
This week is was Chicken tacos.
I put a little less effort into presentation, mostly because I was avoiding the washing up.
The chicken breast was diced and friend in a pan with some Old El Paso chicken seasoning stuff and some chopped onion. I added a little water when it started sticking to the bottom.
Next time I wouldn’t add so much of the seasoning.
But that’s the cooking done. Serve and Eat!
This is totally a thing now…
A leisurely Friday lunch at Oxide in East Perth.
My work lovelies and I went for a spot of lunch. Walking down past Claisebrook Cove we stopped in at Oxide. It didn’t look too busy and we just wanted a quick meal.
One had eggs benedict. Poached eggs with bacon on an open English muffin with Hollandaise Sauce (but not quite enough Hollandaise Sauce).
The other lady had a Chicken and Avocado salad with balsamic vinaigrett (on the side).
And I had blueberry pancakes.
To be fair I had eaten proper lunch (carrot, celery, ham, salad) at 10:30, so I just wanted something sweet.
And it was something sweet.
Delicious hot pancakes, with a mixed berry compote which was just sweet enough. And extra berry compote to pour over the top. And just enough cream to gently coat the pancakes so they slid down my throat quite easily.
Decadent and delicious as we escaped work for an hour and watched the world go by on an almost summery Perth day.
We all need more sweetness in our lives.
Mr Sparklesness cooked dinner Wednesday night.
He cooked my recipe for chicken parma.
He bought chicken breast because the smallest IGA in the world (the one closest to my house) doesn’t sell chicken thigh, which is what I usually use.
So he schnitzeled that, cooked it, put it in a pan, added ham, cheese, and tinned tomato and put it in the oven.
Cooked up some corn to go with it. Some baked potatoes and carrots and dinner was served.
Another dish other than breakfast or brinner for his repertoire.
(title courtesy of Black Books, which I really re-watch sometime soon)
Pictured with salad which was my lunch the next day.
I still have my home economics recipe book from high school.
I could have thrown in out a long time ago but I haven’t. Mostly because it’s still useful, not the recipes so much as the quantities. They’re perfect when cooking for two.
The last time I was at J’s parents place they sent us back with a bag full of lemons.
Brain storming recipes to use up these lemons I had a massive craving for lemon butter.
J had never had lemon butter, but my nan used to make it all the time when she lived on a farm, so it has wonderful memories for me.
We used to go up to the farm in the holidays. It was a wonderful place to grow up, slide down the sheep shearing ‘slides’, run around, and be kids.
But the food was always wonderful. Mostly because it was cooked in a really old wood stoked oven, and because Mum wasn’t cooking.
Great-Nan’s specialty is still Christmas pudding, but she won’t give anyone the recipe. Mostly because there is none! Her style of cooking was influenced by the depression and war time and making ends meet. All part and parcel of being a farmers wife in the wheat belt. And I aspire to be more of that kind of cook. Making sure that nothing goes to waste.
One of the great things about the farm was always the home-made delicacies that we would come home with. I can remember standing on a stool next to the old stove while Nan made jam. Being told off for standing too close and wanting to dip my finger in the (very hot) mixture.
So she used to make preserves and butters to use up the stocks of fruit that would be produced.
And so when lemons were in season, there would be lemon butter.
It’s a very easy recipe. And J loves it. He had an idea that it would be very tart and lemony, but the sugar and the butter really mellow out the tartness.
I’ve now seen him spread it on crumpets, toast, as well as when I make scones.
It might just be making it into a few Christmas stockings this year.
We go to Sienna’s in Mt Lawley because it’s close. Monday, Tuesday, Wednesday pizza/pasta specials are an added bonus. And generally we get a good feed.
Last night, not so much. Mr Sparklesness’ spaghetti cabonara was nothing spectacular, and my pizza (chicken, capsicum, olive, and mushroom) was tasty but soggy. I had to fold it over itself to eat it without it collapsing.
The coopers on tap went down a treat though. And for a dinner for 2 for under $50 it wasn’t all that bad.
It probably didn’t help that I was in a cranky panda mood and it was rubbing off on Mr S (as he shall now be known as he refuses to be known by his initial, and Mr Musicfoodlife is silly and Mr Sparklesness takes too long to type on an iPhone).
It was one of those evenings where all the topics of conversation were disagreeable, and no middle ground could be found.
After Sienna’s we stopped at Clarences for a quick pint. It’s a new bar that just opened up, it’s a bit niche (read: wanky) but I think I better reserve judgement until I’m in a better frame of mind.
Cranky panda out.
xx
polka-dots & sparkles 