cornier
What do you call the father of all corny jokes?
Popcorn
corniest
The giant corn cob stool. Pick it up @ third drawer down
Photo courtesy of a blogger I love stalking. Sunday Collector
sweet.
Archives for category: foodie
corny
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Can there be any happiness greater than the happiness of salvation?
Yann Martel, Life of Pi
Saving cake, clearly. Leftovers that could go on forever [if you are irrational and can leave them that long]
…for everything has a trace of the divine in it.
Yann Martel, Life of Pi
Vintage Tupperware pie slice keepers.
Mock chocolate cake face cloth part of a set I found at Salvos. Unreal.
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I loved the film but I haven’t read the book yet, must confess I lifted these quotes from Goodreads.
Have you read it? And or seen the movie? Did it live up to the book?
Follow the white rabbit…
Even with time out camping ‘off the grid’ I can manage to spend.
My Easter bunny. A present to myself from a cool vintage shop in Dungog NSW. Seemed like a sign considering Good Friday’s post on egg timers I did the day before. FYI: He’s enamel not plastic.
Also tracked down a country Vinnies [thrift / op shop]. Score.
Bought this odd spoon [among many other things including cutting mat above] for 50c because I liked the wooden handle, realised later it’s probably for fishing eggs out of boiling water. If certainly will anyway…
Or help you be the egg & spoon race champion.
[Great gift idea, Nanny, thanks]
And no, not propping with chocolate, because that’s what you might eggspect. Plus there’s none left.
Hope you had a lovely break.
x
Believe [in] it or not, it’s here again…
Happy Easter peeps.
What’s cooking? We’re off for some free range AKA camping. Have a great timer whatever you do.
x
Some days you have to resort to the basics, what you know, what pays the bills and feeds the family.
Not that we are on the breadline more that I’ve gone back to what I know [a design job] to supplement the family.
Not loafing around. And not that I do…
I’m fortunate in that we can survive without me working full time. [When I do work, it’s usually from home.] We’ve learnt to live on less and I consider myself lucky to be able to drop off and pick up my kids from school. To be there to be cranky with them all afternoon. And I so am aware of my ‘less’ being a whole lot more than a whole lot of other unfortunates in this world.
I get to eat cake…I don’t even fancy bread much.
Speaking of fancy, this shape is the Master butter knife and should not be used as a spreader. [If you are living at Downton Abbey.]
It transfers the slice of butter to the side or bread plate only, so as to not contaminate the main block.
This more round blade is the spreader.
And as you probably know, it is proper etiquette to break your bread on your side plate and butter it there before biting into that gluteny sucker.
But did you know? Never butter an entire roll all at once. Instead break off a small piece, hold it in your fingers [not your palm], and butter it one bite at a time, using the butter knife of course.
This morsel courtesy of Lisa Mirza Grotts, Ettiquette Expert via Huffington Post. Want more?
Serrated bread knife. Decor margarine container/ disguiser.
I use butter because I think it’s better basically [more natural] but I am married to a marg-man.
I know which side my bread is buttered so we do both.
Butter or margarine? Any opinions?
There’s been some nasty one-molecule-away-from-plastic rumours spread around but who knows?
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Not exactly new news, you may have noticed pineapples are flavour of the moment. As they should be during high summer here in Australia.
Not to mention being fabulous icons of vintage beach chic.
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I picked up the v. hi tech pineapple slicer above for 20c at a Church fete in Killara. Amazed I found how to use it on the net.
Works a treat, one slice at a time.
A cute little Aussie invention from the 70’s.
Also scored some cool ice cube trays for 10c each. Was hoping to put them in a drink but they melted too quickly to photograph. Looked like yellow blobs almost immediately.
Anyway discovered I like photographing without using real food. Not sure when and why it happened [probably because I love novelties] but it’s kind of a thing with me now. I’ll leave the food styling to the professionals. For now, happy to be an unreal food stylist. Heh.
Vintage style red & white paper straws Kikkerland, Fruit flexi straws by Alpen. Crystal glass from Aldi.
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My hand picked yummy pineappley tastes.
Midori Splice
30 ml Midori melon liqueur
30 ml Malibu coconut rum
top with pineapple juice
30 ml cream
Pour all ingredients over ice in a tall glass. Float fresh cream last.
So nice.
Remember this classic? One of the last times I had this cocktail I ended up trolleyed. Literally. Tumbling out of a shopping trolley into the gutter.
Not so nice.
It was a long time ago…
[Lyrics from Pineapple Head by Neil Finn, Crowded House 1994]
By the way the Urban Dictionary defines a pineapple head as:
Someone who is really really smart but at the same time really really dumb…
My favourite pineapple head [who lives in a Pineapple under the sea].
My mini pineapple plant. Sweet.
And if you choose to take that path…
Cast iron bookends from Rust Avalon. [online shop coming soon].
I like these.
And I’ll clutch at your heart…
But I absolutely love the lamp. And in my favourite colour too.
…like a spark to inflame you…
Available from Table Tonic shop Avalon only [not online].
Photo from TT blog, source Adore Magazine
Aloha.
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How do you make gold soup?
With 22 carrots.
Can you believe there is a World Carrot Museum?
I wonder if it is somewhere in the vicinity of the Ponds Institute and The Red Rock Deli? Anyway don’t go there. Trust me.
Sorry Carrot people. Not that I don’t carrot all [geddit, err] I’m quite the fan. When it comes in cake form. So…
I found this recipe, which I am planning on making. Someone on Squidoo swears by it. Somebody on the inter-web likes it? Good enough! Best-Ever too. Gold!
Fulton’s Best-Ever Carrot Cake Recipe
[Fulton’s Pancake House & Sugar Bush is a maple syrup farm near Ottawa, Ontario in Canada.] Serves 10 – 12.
Ingredients:
- Oil and flour to grease a 10-inch loaf or angel food cake pan
- 2 cups all-purpose flour, unbleached if possible [I’m going to substitute with wholemeal]
- 2 teaspoons ground cinnamon
- 1/4 tsp ground allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1-1/2 cups granulated sugar [ie regular sugar, here I would use raw]
- 1/2 cup granulated maple sugar or brown sugar
- 1 cup vegetable oil or mild extra virgin olive oil
- 1/2 cup sour milk [how to make this provided below]
- 2 cups grated carrots
- 1 1/2 cups crushed, well-drained pineapple
- 1 cup grated coconut [optional]
Maple icing:
- 1/2 cup butter
- 8 ounces or 225 grams of cream cheese
- 2 teaspoons of maple syrup
- 3 cups of icing sugar
Garnish:
- Granulated maple sugar. Enough with the maple products, I love maple syrup but I’m going with chopped walnuts.
Instructions
- Preheat oven to 350° F/180° C. Lightly brush oil on pan; sprinkle with flour, knocking out excess. [Or use baking paper.]
- In a bowl, combine flour, cinnamon, allspice, nutmeg, cloves, baking soda and salt.
- In another large mixing bowl, whisk together eggs, sugar, maple sugar, oil and sour milk. With a rubber scraper, stir in carrots, pineapple and coconut; fold in dry ingredients until well combined.
- Pour mixture into prepared pan and bake 1 hour. Test by inserting a toothpick/skewer into the centre, it should come out clean. Remove from oven and leave to cool in the pan for 10 minutes. Use a table knife to separate cake from pan; invert onto a plate. Cool completely before icing.
- For icing, combine ingredients in the bowl of an electric mixer and beat until smooth and thick enough to spread over.
- Garnish.
- Enjoy cake.
the juice:
Citrus neons are so flavour of the season that you are possibly cataract impaired or cave bound if you’ve not have absorbed this already. Or you are, in fact, a man.
Tupperware Outkast: So fresh and so clean.
Lemon, lime and bitter that its not full of Pimms and Lemonade.
Atomic Lemon
Not Annoying Orange
Seem familiar?
An old squeeze.
Lime Bakelite juicer. From Chequered Past in Eumundi Qld.
My new squeeze.
The Alessi Juicy Salif, designed by Philippe Starck in 1990.
I use a juicer all the time, half a lemon in hot water first and last thing every day. Salif gets a bit of a bad rap by some and Starck justifies it as more of a conversation starter than a lemon squeezer. Personally I love it, though I was happier to pay $35 at Salvo’s than the $100 or thereabouts for a new one. It would need to be a good conversation to pay that much…
Citrus interruptus….
Bought this book for the rad 1970’s typography and because it was there and relevant and it was only a dollar. I’ve never done a Juice Fast in my life and doubtful I’m about to try. I can do fast juice though.
Here comes a candle to light you to bed…
[Oranges & Lemons nursery rhyme]
and the final squeeze for a Friday.
Orange Squishy.
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A thrifty couple.
One functional, the other not so much…
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Vintage Avon salt shaker. Handmade wooden pear.
From the stores.
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Kikkerland Paper Notepad, Myer.
Bud vase Orson & Blake, vintage cocktail fork inside urban rustic shop.
urban rustic 
