Sunday, April 20, 2008


Sundays are when mummy and daddyji put all our recipe-readings to practice. This is a sneak preview of tonight's dinner...

Pomegranate salad, roasted garlic yogurt dip and Roasted vine tomatoes with potatoes...
the lovely ruby red pomegranate is so so sweet! They were brought back from Daddyji's Istanbul trip. We're gonna try potting it here, with a couple of these ruby gems... wonder if it'll work?
7-colour bean salad - organic beans, boiled and tossed in last week's tomato salsa..
so simple, and bursting with goodness -
Lest anyone thinks we've gone vegetarian (?!!) .... of course there's the meat, grilled lamb slices, though there's no picture of the pink tender strips here.

And here's the bake for tomorrow's breks -

Pain d'epice or Honey Spice Loaf
A simple recipe from Clotilde Dusolier's Chocolate & Zucchini cookbook. It smells wonderful, of all its ingredients, the honey, cinnamon, nutmeg and ginger, baked mostly with organic goodies (the flour, the baking powder, the baking soda, the molasses - all organic!)
It's now wrapped up in foil, for it to rest to "give the honey and spices time to bloom".... taste test will be at breks tomorrow.

If it doesn't rain on sunday afternoons, we'll usually hit the pool after lunch. Today, we decided to go at 11 am when the sun was shining bright and hot. Good thinking too, cos it rained angrily in the afternoon, after lunch.

Babes clowning around in the water...
we've got the pool to ourselves, for once!

And lastly, mummyji'll like to show off her latest piece of jewellery - THE RING which daddyji bought from Istanbul.


had meant to post the picture last week, but just didn't find the time. But that doesn't mean it's not been worn yet... in fact, it's on mummyji's right index finger almost everyday.
Love the ring, Sayang! and love you too!

So there, that's our typical sunday.. Cheers everyone, and have a great week ahead!

1 comment:

who's mummyji said...

Verdict of Pain d'epice:
It tastes like a yummy gingerbread - so fragrant and moist. J'adore!
Shall be making it more often from now - this recipe's for keeps!