Foodie: Curry

There is something so satisfying about such a versatile dish, and you can’t get more versatile than curry. Throw some spices and root veggies in and eat well! I made this combo the other day and it was the best ever! What is your favorite Curry?

Foodie/EAT IT: I love food. I cook and share food with others at every chance. Here is once chance more. I love to eat. I love to cook. I love to make things to eat off of. I love to document.  Just as much as I love pots. Thus, this category is to indulge that very pleasure. More importantly I think it is important for us to know our food. Where it is coming from how and what implications and stories that makes for us in our daily living.

Foodie: What is your favorite meal?

This simple question is enough to send me reeling into an analytical philosophical tizzy of psycho blabble.

Foodie/EAT IT: I love food. I cook and share food with others at every chance. Here is once chance more. I love to eat. I love to cook. I love to make things to eat off of. I love to document. Just as much as I love pots. Thus, this category is to indulge that very pleasure. More importantly I think it is important for us to know our food. Where it is coming from how and what implications and stories that makes for us in our daily living.

Foodie: Bread

Every Monday before work or after work I make bread. My supply cupboard is stocked chock full of flour. All kinds of flour: Kamut, rice, rye, whole wheat, spelt… Last week I got all gourmet and made three loaves of a kamut whole wheat blend, one filled with home made salsa and mozzarella, one filled with spinach and feta and one filled with brie and asparagus. Bread isn’t a scary thing. Just incase if you think so. I love bread. I remember when making bead was a foreign concept and my loaves would never rise. Even then you just slice it thinly and make bread chips, or in my case a sliced rye, brie egg popeye!

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Foodie: Christmas Cooking

My mom collects cookbooks, so whilst roadtripping across Canada a few years back I bought her a cookbook in every province. This recipe is from a cookbook given to me by a lady setting up for a town fair in a hotel in the middle of nowhere Saskatchewan. It used to belong to her mother- there are notes and recipes clipped from magazines throughout it all. It is one of my favorites. Happy baking!

Foodie: Garlic Fest Booty

So many excellent meals have come from these veggies- every day I find myself saying “Man, I eat good”.

I talked with my bro yesterday he was about to work a double shift and his only complaint was that he’d have to eat two meals at work. We really must be related.

For the Foodies: Show recipe I’ve cooked in the week and the picture of person enjoying it with beautiful ceramic ware(s).

Foodie: The Hills Garlic Fest

Dearest Garlic,

Thanks for keeping the vampires away at night. As much as the mainstream media has construed them as sexy beasts of love, I have seen the original Dracula and know the truth . Thirsting for human blood is not my thing although, I am a creature of the night.

Even more than your supernatural repellant power, I have been meaning to thank you for your super natural flavour and kick. You kick those nasty colds away… garlic shots all of the way! I cook with you every day. You add flavour to my everyday and keep the creeps away. Thank you.

Your fan and admirer,

Bridget

P.S. Where I am living there is a restaurant dedicated to your glory where garlic loves can get together come all kinds of weather.

The food piture about is baked baby potato portobello mushroom garlic tomato casserole and salad with Paul Newman’s Parmesan Garlic dressing and homemade croutons full of garlic powder and pepper and a bit o’ basil. (I just can’t wait to get tons of garlic and feast!)

The Woosi Bowl: Foodie

A wonderful potter I had the honour of firing with, Sihyeong Woo, brought a bunch of pots into ANU after a sale to spread among us students. I picked a little jug- perfect for saki, according to Woosi, right off the bat I was actually planning to buy it from him at the pottery sale but talked myself out of it. I am so glad I have it in my life dude- I owe you money! The jug was my first choice but my heart was stolen by a thick, sturdy, grog filled white/grey bowl/plate. I hesitated and my studio mate Steph said “if you take that bowl you will love and use it all the time”, or something to that effect. Oh how right she was! Check out all the meals the Woosi Bowl has allowed me to have:

Pumpkin Pie: Foodie

Woosi  (an amazing potter!) eating the pie I brought to the woodfiring at ANU- third times the charm (I had a lot of pumpkim puree), made from scratch!!! None of that canned pumpkin jazz in Australia.

Speaking of woodfiring at ANU, I have been meaning to post pictures about the experience and write a little something something about it, and I will, but the wonderful Micelle Lim has beat me to it on her prompt and interesting blog. It has some entertain video’s in it including a close up of me mowing down some bread near the kiln we so aptly named “La Cocina Del Diablo”- The Devil’s Kitchen!

Check it out by clicking HERE!

For the Foodies: Show recipe I’ve cooked in the week and the picture of person enjoying it with beautiful ceramic ware.