My first blog I cool enough?

There’s so many ways I want to start, to say I’m food lover is just not enough, the old saying I live to eat not I eat to live goes tenfold here. And to have someone to share your daily food experiences with, well it’s like I’m in a relationship when it comes to Mel (known as Mouse). It really did seem only fitting to accept the invite to become the other half of bread and sniff it as our daily communications consist of "what’s your food menu today", followed by descriptions of all daily snacks (snack attacks), future meal plans/ideas, wishful food thinking and pictures of dinner to each other most evenings. It’s safe to say that we live food. We love food. And we want to share that love around. Cos sharing is caring!

I was somewhat weary when given this opportunity. Questions arose..."am I cool and funny enough to do a blog". To which Mouse replied, “I'm not cool or funny it’s sweet”, by the way she is cool and funny (and a babe to boot). But I realised you don’t have to be cool or funny to be passionate about food and cooking and all things culinary. I come from a family environment where you never know whose going to rock round so whenever you cook you cook for a tribe. You make enough food for later because one sitting is never enough. When you love cooking though, this is easy. It should be fun and exciting and nothing makes me happier than seeing people drop themselves onto the couch with an exasperated sigh of heavenly food content. And that’s even before dessert.

Mouse and I have always had a motto about ourselves: different but equal. She’s always given me grief about being a bit of a hippy and although I’m not a full on vego I often find myself eating vegetarian meals. I still remember her face the first time I made Dhal when we lived together; horrified.  Don’t get me wrong, I love meat. I couldn't live without it but I find content in all possibilities and enjoy the challenge of whipping up meals from whatever I find in the fridge/pantry. I do usually tend towards healthy and fresh options, but still love home cooked honest comfort food and can never say no to delectable fatty treats. We hope that our different food styles and recipes might give any form of inspiration to your tables; breakfast, lunch or dinner (or snack attacks).  If not well just try being cool and funny along the way with the deep seeded knowledge that we are happily always hungry!


First up: Feijoas.  One of my favourite flavours, ever. Yesterday I had the pleasure of being roped into a casual furniture pick up.  When someone's giving you a ride and there's a trailer on the back, always be weary.  Not many people willingly help others move furniture, especially not in Wellington, hence the term "roped".  Lets not get negative here though, other than the company, there was a major positive.  The house we were vacating had a lemon and feijoa tree.  I was a happy hippy.  Lemons are foods best friend and feijoas, well those who love them just know. The fruits were abundant, I got told to go nuts, so I climbed and shook those trees like I was a kid again, taking my bounty with thoughts in my mind of muffins and smoothies and all sorts of lemony goodness.

Those who bake know that its near on impossible to just make up a 100% satisfactory (taste and texture) cake or muffin batter.  For me anyway, I need a base, then I work some Zen magic to make a little difference (always in hope of a good result and eager to be the first person to test for those results). I found my base recipe from Alison Holst this time and made a few tweaks to suit my taste buds needs.

This end result is and easy, fuss free, super quick and most importantly delicious recipe.  The taste of the feijoa is amazing but not too overpowering. Overall its not incredibly healthy but rest a little easy in the knowledge that Feijoas are very high in Vitamin C,  as for the rest, just go harder at the gym!

2 cups flour
½ teaspoon mixed spice or just cinnamon
3 teaspoons baking powder
1/2 cup brown/raw sugar
1 egg
100g butter, melted
1/2 cup milk
1/2 cup yoghurt
1 cup chunky mashed feijoas
Optional (and surely crucial...) 1 cup white chocolate chips

Preheat oven to 200 C. Sift flour,mixed spice, baking powder and sugar into a bowl. Whisk egg and mix with butter, yoghurt and milk. Pour liquid, feijoa and choc chips into dry ingredients and mix gently just to combine. Spoon into greased muffin tins and bake for 10-12 minutes or until cooked. Makes 10 decent sized.

To incorporate the lemons I also made a lemon syrup..  This and the yoghurt help to keep these little bad boys moist and soft.

Syrup:  Mix together about 4 tablespoons each of lemon juice and icing sugar till dissolved.  Prick the muffins with a skewer once they come out of the oven and pour the syrup over the top. VOILA

The taste test survived two critics and shall be baked again.
(Hint slash rule:  eat with natural/greek ALL cakes and muffins with yoghurt, always...)

While I'm here I might as well tell of my other creative adventures on this Saturday night.  Cos really, what else do babes do when they don't go out drinking in the weekends: they bake, beautify and watch sports!

A while ago I brought a scrub off the Internet.  I literally only brought it cos there was a chance to win a holiday (sadly I didn't win...).  But the scrub was awesome!  With all its natural claims however it was sad to see that there were still some ingredients in it that consisted of numbers and letters which to me, is not natural.  So I gave it a whirl, made my own scrub and am happy to say that I love it!  I use it a couple of times a week now and my face especially is glowing.

These are ingredients you will most likely find in the cupboard, just try not to do it when the resident coffee drinker is around.  They will not understand or be happy with you

1/2 cup raw sugar
1/2 cup course ground coffee beans
1/3 cup almond oil (I used apricot oil you could also use coconut oil)
a tspn cinnamon

Mix these together and there you have it!  You want a smooth, dry powdery texture.  Not a liquid, but with a bit of weight so when you scoop its not like sand through your fingers.

A quick run-down of the ingredients is that the coffee is used as a mild exfoliant and is high in antioxidants. The sugar acts as another exfoliant while the almond or apricot oil are high in Vitamin A/E and good for wrinkles, repair and both incredibly moisturising. The cinnamon, other than smelling delish, helps to clear skin of bacteria and again...them old wrinkles.

I hope to keep experimenting with some different ingredients.  I don't see anything bad coming from lathering oils and baking products on myself so if I get down with the goods ill be sure to share, cos as I've said before, sharing is caring.

So now the muffins are done and my skins looking luscious.  The Warriors have won and I'm thinking this is really a great night in and I'm feeling content!!  Your either agreeing with me or maybe as I'm entering my 30's I'm only becoming delusional and this is actually what Bridget Jones Diary might have looked like...


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