strawberry mint macarons

strawberry mint macarons

So far, all the people that I’ve become acquainted with on the island have all been “temporary” friends. I’m not saying this in any way to suggest that I’d like to terminate the friendship or I don’t foresee is lasting, it’s more a testament to the fact that all of them are only on the island for a very limited amount of time before they head to their new (or old) destinations.

Lucky for me though, I was introduced to a girl who wandered over this way to attend university on the island a few some years ago… and just never left! She’s here by choice because she loves it!

Nice fit huh?

Not only that, but she’s into baking. AAAAaaaaaand…. the first time I tried making macarons, it just so happened she was tucked away in her kitchen giving them a whirl for the first time too!

Talk about coincidences.

Looks like I’ve made myself a new friend.

Wait! There’s more! My new friend & I had a baking-date yesterday to see if our luck with macarons was luck, or if we’d actually figured out how to make them. We even tried a few techniques & got creative with the flavor choices.

….best macarons I’ve made so far. Maybe it’s because two heads are better than one & there was a talented woman standing next to me who had just as much enthusiasm for the small, Italian cookies as I did.

Any way, between us we came up with the wonderful combination of flavoring our macarons with strawberries & mint… & they were the chewiest, most delicious little treats. She sent me home with well over half & I’m a little ashamed to say that Mel & I have already polished off the lot.

There you have it. Friends = successful baking. All is right in the world

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fragrant couscous with panfried pork chops

I remember a few years back, sitting in the kitchen with my cousin Peanut one morning & having a discussion about nutrition & diet. She said something then that will forever stick with me. What she said was, that if you sit & take a good look at food & colour, you will notice that all the things that are generally considered to be unhealthy are all shade of beige. Pasta. Bread. Potatoes. Chips. Etc.

the couscousShe then continued on by saying that the more colourful our plate, the healthier we eat. Just think about all those beautiful colours out there. Pomegranate. Avocado. Plums. Cherries. Lemons. The colours are endless & all of them have some amazing nutritional value to offer.

the pomegranate The point I’m trying to make is, bring colour to your meals. Lots of it.

pistachiosI still can’t get over the purples & greens of the pistachios. I can’t help myself, they are beautiful. As for Mel, I’m still trying to work out what inspired him to make this dish. I can’t figure out whether he was drawn to the middle-eastern undertone brought in by the spices. Or perhaps he was looking at it from an angle of trying to be healthy. Or maybe, if like me, he’s secretly a colour junky. It could very well be all three, maybe I should just ask.

the feastWhat we’re sharing now are these mouth watering, pan fried pork chops accompanied with the fragrant couscous with pomegranate, pistachio & sumak. One word…. yum.
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