February 2012
5 posts
Anonymous asked: i will baby... a dozen roses for you. i miss you so much.
Feb 9th
Anonymous asked: No, it's really me... Sarah. I love you still. I was wrong. Please come to my kiosk.
Feb 9th
Anonymous asked: sarah... its me.. melody. i want you back.... please, talk to me.
Feb 9th
Anonymous asked: .... is love enough?
Feb 9th
Anonymous asked: why do people give up?
Feb 9th
January 2012
33 posts
Jan 27th
147 notes
8 tags
Jan 24th
1 note
10 tags
Jan 21st
8 tags
Jan 21st
7 tags
Jan 21st
2 notes
Jan 21st
5 tags
Jan 21st
6 notes
4 tags
Jan 20th
4 notes
7 tags
Jan 20th
1 note
10 tags
Jan 20th
1 note
3 tags
one of the most peculiar recipes I've heard of...
Suckling pig stuffed with eel. …Like.. What?! Norman Douglas in ‘Venus in the Kitchen, or  love’s cookery book’ states ‘the eel goes very well with pork, because it is among fish what the pig is among quadrupeds’. He suggests stuffing a 10-15 day old suckling pig with a boned, vinegar-washed eel, pepper corns, cloves and sage…
Jan 19th
Jan 17th
669 notes
Ferran Adria
MUST HAVE THIS.
Jan 17th
Anonymous asked: fav chefs?
Jan 17th
1 note
Anonymous asked: that green tea ice cream sounds AMAZING. do you work in a restaurant? where can i eat your food?
Jan 17th
My Green Tea Ice Cream Experiment
So I know I go on and on about my time at Quay and how amazing it was. But Even after allllll this time I cannot get something out of my head. The amuse bouche of sashimi tuna, dashi jelly and eggplant cream. It was quite literally one of the best things I’ve ever put in my mouth. In particular… That dashi jelly has struck me as just such a marvelous idea. Now, I’ve always...
Jan 17th
2 notes
Anonymous asked: how about desserts?
Jan 17th
Jan 17th
10 notes
10 tags
Jan 17th
2 notes
Anonymous asked: diabetic recipes pls. told you id visit ~ shelley
Jan 17th
8 tags
Jan 17th
10 tags
Jan 17th
3 notes
Jan 17th
Anonymous asked: clam bake looks like a nice summer idea
Jan 12th
Anonymous asked: what kind of restaurant do you want?
Jan 12th
1 note
Anonymous asked: Crostini turned out great. Thanks for the idea
Jan 12th
Jan 5th
6,460 notes
Anonymous asked: hey im rachel! someone led me here coz i wanted to ask about the vintage raybans? (being vague cuz i dont know if you're still friends with this person/who's reading haha) where can i buy them from? most stores here in canberra said they cant get em in! they're so old. i know they're pricey.. but im willing to cover postage costs as well. i just love them!
Jan 5th
Anonymous asked: like completely off? did they sew it back on?...
Jan 1st
Anonymous asked: you cut your finger off?!
Jan 1st
December 2011
16 posts
Dec 31st
264 notes
Anonymous asked: how was your quiet new years eve at home?
Dec 31st
Anonymous asked: why havent you posted any christmas or new years food?
Dec 31st
11 tags
Dec 30th
3 notes
Anonymous asked: Wow, thanks for that reply. I think I'll give your crostini idea a go next week. thanks. hope you post more and more recipe ideas up
Dec 29th
Anonymous asked: What are you doing for NYE?
Dec 29th
Anonymous asked: can you suggest a quick summer dish
Dec 28th
1 note
timemisplaced asked: Sarah, my friend! It is I, Rebecca! What a wonderful food blog. I'm dabbling in the fine art of cooking and hope to become as proficient as you :)
Dec 28th
13 tags
My Play on Maki Rolls
I was meant to knock down the balustrade of my deck, but it’s raining. I felt like being creative… here’s my play on maki rolls (sushi rolls): SASHIMI SCALLOP AND PRAWN ROLLS: Sashimi grade scallops are rolled in black sesame and sit on a bed of mishima seasoning which is extremely tasty. The prawns are pan fried with salt an pepper. They sit on top of the scallops. A mixture...
Dec 21st
Dec 18th
29,566 notes
Dec 15th
69,467 notes
8 tags
Dec 12th
14 notes
Dec 8th
382 notes
Dec 6th
30,309 notes
Is the header too big…?
Dec 5th