I’ve been away sometime…. I found job, planning a wedding and life generally a wee bit too much with a blog. However it was one of mine and J’s marriage resolutions that I spend more time blogging, hurrah!
My plan over the next months is to update you on some wedding crafty ideas, one or two honeymoon highlights and current projects (which at the moment seem to be based around all my friends having babies and no doubt soon – Christmas!)
So we’ve been home from honeymoon a few days now, I found it really difficult to get myself up and doing stuff (gong back to work blues I think), but today I’ve done so well. Cleaned the spare room, bathroom, stairs and landing and our house is looking less of a hovel and now out at one of my favourite Chiswick coffee haunts, Laveli Bakery on South Parade 🙂 Currently enjoying a decaf skinny flat white.
So my honey was a complete surprise. I didn’t find out till we checked in at T5 Heathrow, and then only found out the first location where I was a presented with a spreadsheet of plans for said location! J is very organised, but he stressed there was room for variation, thank the lord!
And J says i’m a planner!
We started off in Singapore for 2 nights, then to various locations in Saba, Borneo, finally ending with 4 night in Ubud and Bali. I’m one lucky lady.
One major highlight was a cooking course we did in Bali. It started off with an early morning market visit….
The fresh veg and fruit was amazing, but the market also masses and masses of flowers and petals for the creation of offerings to the Hindu gods. Just sacks and sacks of petals. it was amazing!
One of my favourite images was a huge bunch of Hydrangeas strapped to the back of a motorbike, they’re about £7 a stem in Chiswick!!!!
I’m not sure what these chicks were used for… offerings? Suggestions welcome…
How do they do this? spray them, dip dye, genetically modify??
So the cooking, a chicken noodle soup (Soto Ayam), snapper fish curry (Kare Ikan Java) and rice flour dough sweeties (Kelepon) filled with palm sugar 🙂
We started off making our chicken stock for the soup and prepared spices for the soup paste which was blended and fried out to release the flavours. We were using fresh turmeric, which is something I’ve not used before, it still got your hands as yellow. Coconut milk was added and chicken breasts.. When the soup was assembled there was a base of fine vermicelli rice noodles, hard boiled egg, the slice cooked chicken breast, the soup broth and finished with fresh coriander and fired shallots. it was yummy.
Main course, the fish curry followed a similar pattern, spices prepared for the curry paste, coconut milk and fish added, but… I recon I could have a go at home… watch this space!
The pudding was fun to make, it used a natural food dye from the XXXX plant and were poached. Have to say they had quite a gelatinous texture, I image cold they would be hard work! Fab experience though.
Well I think that’s quite enough photos for now…!
Next post – crochet storage!