things we eat and drink, at home and out and about
On this day, a year ago: we landed in Tokyo.
We had just enough energy to queue to pick up our Japan Rail Passes and portable Wi-Fi hotspot in the airport, and make our way to the city without falling asleep on the train (although there were a bunch of really close calls đŽ).
Continue reading “9th May 2019: jetlagged in Tokyo”
We can’t go anywhere now, so we might just as well reminisce. And on this day, last year: we started our trip to Japan!
We decided to split the trip and go via Helsinki: London-Helsinki with Finnair, and Helsinki-Tokyo with Japan Airlines, rather than taking a single long-haul flight with British Airways.
What a difference it made!
Continue reading “8th May 2019: Tokyo via Helsinki”One of my favourite things from this week is, without a doubt, Devvers’ fabulous inventiveness with all these random groceries that have been delivered to us in “Surprise boxes”. We’ve been eating delicious dishes that I would not have thought of eating with those ingredients, it’s great!
We’ve also been channeling our inner Persian, which is fabulous as well, and makes us think of our Iranian friends and the magnificent feasts they host at their house. We miss them đ€
Continue reading “Self isolation, week 7: Persian-fusion, and Devvers is on a ROLL”
I’ve seen people using “chilli no carne” to describe vegan chilli… and it makes my eyes bleed đ
What these people need is sin. But not the immoral sort of sin; rather the Spanish preposition sin, which means without.
Hence:
This is a sweet cake that is produced around Easter time in the Valencian region, and it’s also one of my favourites!
In fact, I like it so much that I learned to make it, because it’s impossible to source it in London, and I was missing it lots each time I spent Easter in the UK.
One of the defining features of this bun is that it uses eggs both in the dough and in the decoration, which has many variations: you can brush the top with beaten egg, or whisk the egg white with sugar until it stiffens and use it to decorate the top the bun, or you can even place an egg on the bun before baking, which makes it look like an egg nesting on the bun (this is most typical of the smaller, individual pieces). Often, the eggshells are dyed with food colouring, so this makes for very colourful pieces that you’re sorry to eat.
Tradition has it that you should take a mona with you on a country side walk on Easter Monday, to celebrate the arrival of Spring. Then, when you find a nice and calm spot, you sit down and eat your mona outdoors, while enjoying the early warm weather and the sight and scent of flowers (hopefully without too many insects!).
And if your mona includes eggs, it’s quite traditional to ‘crack’ them on the forehead of your family members or friends… preferably by surprise! đ€Ș
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