I had such a great time this past weekend on my birthday. Granted, I didn’t get a whole lot of sleep, but I think that’s expected when you’re celebrating with friends and family. I felt so much love and I can’t thank them enough.
Really though, I still can’t believe I’m 25. However, thus far, I feel like I’ve accomplished much, matured, and gained some experience. And I’m only going upwards — things are really going well. But at times, I still feel like a kid! I even get told I still look underage. This is usually good, but it is sometimes annoying, especially when being checked for ID…over my sister who is 5 years younger! In fact, quite a few times people have thought that my sister looked older than I was — sorry, sis.
What day is it today? I turn 25. Quarter century. Where is the time flying?
I don’t have any birthday-themed recipe today, although I am having an afternoon bbq tomorrow, and I am making the full menu 🙂 Perhaps there will be some recipes I will share later on.
Yup, so I’m still going on about the cardamom & rosewater flavour combination. I started going through a phase where I was putting it in my oatmeal (YUM!), and making more donuts. This time? I was inspired to make biscotti. Continue reading Cardamom & Rosewater Biscotti→
The start of summer means fresh salads to cool you down. I’m not talking about those limp greens thrown with tomatoes, cukes, and maybe some protein. I’m talking about those salads with a tropical or mediterranean flare. I’m not a big fan of just lettuce salads. I need to have variety! It’s always great to add fruit to your salads, because it adds a sweetness to it. But the star of this salad is jicama.
So, I haven’t really done any pancake recipes yet, because you all know my love for waffles. Well… I’m here to change that. And as my first pancake recipe, I decided I would make gluten-free crepes. Impossible right? Nope, it’s quite simple! (I feel like some people would disagree). Continue reading Buckwheat Crepes→
I’m not sure how many of you know what rosewater is, but it’s basically exactly what it is — a florally water that had rose petals steeped in it. Before vanilla extract became popular, it was widely used in baking. Rosewater is still a common ingredient used in many South Asian and Middle Eastern desserts. For those from the area, the combination of rosewater and cardamom is a familiar one. Continue reading Rosewater & Cardamom Mini Donuts→
Does cooking cashews in curry form sound strange to you? Believe me when I say that it is not strange. This is a popular curry in Sri Lanka, and is particularly great for vegetarians and vegans alike. This is probably one of my favourite curries to eat (if not THE favourite), and it is rich and flavourful. This isn’t made all the time, and I would only remember my mom serving this on special occasions. Now that I’ve started learning to cook Sri Lankan cuisine, I think I can try to make this more often 🙂
You might wonder why there isn’t a picture… unfortunately, I seemed to have lost the photos for this post and the next, so apologies for that!
You probably remember my post on cookie butter banana muffins last week. Well, I decided I would use the rest of my cookie butter in waffles. It was the most natural thing to do, right? In all seriousness, this recipe turned out great!