I am one who frequently forgets the page of a book I leave unmarked and aim to get back to when I again have the time to open it. So one day after munching on a Godiva chocolate bar, I started to save the wrapper, folded it neatly and decided to enclose it in a book to flatten it and make it into a nice and neat rectangle. I was not even sure what to do with the wrapper, I just thought I liked it saved. I proceeded doing the same ritual every time I eat those darn good chocolate bars.
And one day, while looking for a book about herbs, I suddenly remember all these folded and pressed Godiva wrappers that are silently hidden in this book SIMPLE PLEASURES : SOOTHING SUGGESTIONS & SMALL COMFORTS FOR LIVING WELL YEAR ROUND by Robert Taylor, Susannah Seton and David Greer. This is my topmost favorite book. It contains dozens upon dozens of inspiring quotes about living and enjoying life, bright and blissful stories, projects, home remedies and a handful of really really wonderful and simple recipes (which I all replicated here at home and became one of my most beloved recipes to do any time).
I love this book so much, that I thought, this is the perfect book to hold my Godiva wrapper collection because it is the most appropriate home for such reminders of deliciousness for this book itself is all about deliciousness and comfort. And throughout the years I’ve added other great food wrappers inside this book. One time I found this paper insert from a box of SEE’S CHOCOLATES. There is a story here in this book which is all about the good experience of eating a mouthful of See’s Caramel Chocolate with Almonds… needless to say, I saved the paper and made it as a bookmark for the page it literally belongs to.
And when an Aunt and Uncle of mine traveled to Paris, France they gave me some of Paris’ delightful commercially produced confections. And one of them was a box of rolled crepe cigars. I of course saved the elegant golden wrapper and daintily pressed it between the pages where there is a story about Paris Crepes.
I consider myself lucky… lucky in the sense that I do find the most pleasures out of simple things. And I believe life should always be lived simply and filled with simple yet extraordinary people and things. ;)
It’s one of those night when you just feel the need to unwind in the middle of the week. You have this huge urge to watch a chick flick even all by yourself. You want to be a rebel and forget that bag of triple-washed salad greens in the fridge. You take out your hidden stash… a bar of yogurt filled chocolate bar, 2 small bags of pretzels, three packets of crispy rice crackers, a liter of lime soda hyped up with more lime cordial, and that very wicked tall canister of caramel popcorn clusters with chocolate, almonds and cashews ready to soothe your feelings anytime you get carried away by the soppy romantic scenes and all that kissing and bed scenes from that romantic comedy movie (you wish is happening in your life, but N.O!).
When I was 11 years old and I started doing a bit of frying wieners and eggs on command, the very first rebellious thing I did in the kitchen on my own was Salsa. I was not the kid who squeezed and squirted purple and pink buttercream frosting on cupcakes, no, I was the kid who dumped tomatoes, onions, garlic, cilantro, 2-3 bird’s eye chilies and Tabasco in the blender and blitz the lights out of these vegetables. I think I could be the youngest Salsa/Enchilada-Taco sauce maker who was/is unrecorded in history (?) …. Hmmmm
A great and kicking Salsa ( either Salsa Cruda (raw) or Salsa Roja (cooked) ) must start with these robust ingredients…
After you diced and chopped all of these, as is, the mixture is already Pico de Gallo (Salsa Cruda) or fresh/raw salsa.
But if you’re like me and want to keep a jar or two of Salsa in the fridge for a couple of days to eat with a handful of Tostillos with a hint of lime, like say 10 ‘o clock at night every night, then you have to do this…
To this diced vegetables, add tomato puree/juice. Cook the salsa over stove. Simmer for 20 mins. Cool slightly, then blitz in a food processor or blender.
Return the pureed Salsa in the pot and simmer again for 10 mins. This is now called Salsa Roja or cooked salsa. Salsa Roja or red sauce is widely used as a condiment in Mexican and Southwestern cuisine. I personally have this Salsa Roja as sauce for my Carne Asada Tacos and I even put this on Fajitas. Mmmmm!
Cool completely before transferring to sterilized jars. Store inside the fridge for up to a week… that is if it does last for a week.
What's for dinner?... Grilled Lamb and White Cheddar-Garlic Mashed Potatoes
Dinner is in the works now. I just salt and pepper seasoned some lamb cutlets and drizzled those with olive oil. I have some steak purists (prefers their meat seasoned with just salt and pepper) in my family and I also have some soy fanatics (those who like their meat marinated in soy and other flavourings such as garlic & thyme with some worcestershire sauce) which includes me.
So I now resolved on seasoning my lamb with salt, pepper and extra virgin olive oil, then later before grilling those tonight, I’ll have half of the lamb grilling as is and half brushed with my famous soy basting mixture of butter, garlic, soysauce and thyme.
I’ll be making some white cheddar and garlic mashed potatoes and will uncork a bottle of red wine. :) Photos after dinner I guess…