The wine is just for the adults

They tasted good! Was craving a burger and didn’t want to go out and spend money somewhere.

Don’t judge the oversized cut of tomato in the back…no idea how that happened lol

https://biteswithbri.com/sticky-asian-pork-ribs/

Made these and they were really good. A little sweet, so if you don't have a swee tooth you may want to reduce the sugar.

#food #cooking #oc

Got a dish at Restaurant La Buche in Québec City called La Boulette À Mamie — beef patty, mashed potatoes, caramelized onions, sautéed peas and maple bacon, red wine meat gravy (wish I showed it better but it’s on the potatoes back there😆). I’d like to recreate something like this back home. Smelled and tasted as good as it looks on the plate, no filters necessary;)

The chef I work for did a demo on how to properly filet a salmon then told us to come up with a dish that represents our individuality.

So I deep fried it and brushed it with barbecue sauce then put it in the oven to glaze the barbecue then garnished with green onions.

Should've left it in the oven longer so the barbecue could glaze more but was worried about over cooking the salmon.

Overall 9/10. Perfect blend of savory, sweet, and slightly tangy.

• Feta, avo, olive salad

Also toast the bun. And home made pickles.

If you spill, the powerboard punishes (we have RCD protection, but still...bit dumb!)

Until I had fresh heirlooms. Now I like to try and grow any kind and they're generally all great. Didn't plant any this year though, these were from a neighbor's generous bounty :)

A Wild Thyme:

• About 1.5 kg wild Venison mince - best if you have harvested your self or if it is pest control from kiwi conservation area.
• 3, 4 or 5 cloves of garlic (maybe more) - If you have access to wild garlic all the better.
• Carrots - yeah about that many looks about right, best harvested from your own garden.
• Bay Laurel leaves - just a couple from in the garden.
• A sprig of wild Thyme - not too much (may require a trip to Gibbston in the Queenstown Lakes).
• Wild kawakawa - a good 4 or 6 leaves. Take one of the kids out to the local state forest park to harvest these.
• Fresh water from an alpine stream (or just the tap).
• Mead, I used Rewarewa mead (honey wine) to add a but of that special flavour.

Brown off the venison mince with butter that you have beaten by hand.
Throw in the carrots (cut to 5mm cubes) and brown them a little.
When carrots have started to brown a little chuck in the garlic - smashed/crushed.
Add some water - yeah that amount will do.
Chuck in the Bay and Thyme leaves (be careful of the wild thyme - this stuff is much stronger than your garden variety
Simmer for an hour or so, what ever...
Add the kawakawa shortly before serving - this is a very aromatic herb that is both fruity and slightly peppery.
Salt and pepper to taste.

Back story:
Each year a group of friends get to gether and have a soup off - each family bring along a big pot of soup and then we have a vote off to find a winner.

This year the above soup came in 4th out of 10. The people that liked it loved it - the kids (yes they get equal votes) mostly didn't like the complex flavours of of the wild thyme and kawakawa--

Gelato martinis. Oreo and Hazelnut.

It tastes so good! I've kept a sourdough starter around for like 3 years now and made a few things but never a proper sourdough bread, had some vacation time recently and decided to eat that frog. It turned out so well! Just wanted to share my happy, hope y'all are doing ok

A simple recipe I made on a new home. Not having much cookware or even a dedicated table for eating, but found it to be nice enough to share.

Chopsticks brought to me from mom's trip to China - apparently, these are considered single-use by some places there! (Chinese folks, wonder if it's actually common?).

Anyway, had a nice lunch :)

My first try at this location. Pretty tasty. Haven't decided if it's better than my spot closer to home.

Simple lunch for two with incredible flavors.

Homemade cereal "bars", in a more robust form factor - as trekking provisions.

Recipe for 20 servings á 400kcal:

• 200g brazil nuts
• 400g oat flakes
• 40g flax seeds
• 150g trail mix
• 200g dried cranberries
• 100g coconut oil
• 100g almond butter
• 100g sunflower seeds
• 100g chocolate chunks
• 300g frozen berries
• 250ml maple syrup

Melt the liquid ingredients, chop the rest and mix everything together. Compress firmly into a tray with a spoon or jar. Bake at 170°C for 60-80 minutes.

For an upcoming 12-day trek in Norway, I made these cereal bars in puck shape for better storage inside my backpack. Regular bars just turn into fine powder by day 2 on the trail.

Additional advantage of the puck shape - efficient and safe storage inside a chopped bottle (last year, thus the chocolate coating):