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We had a little cookie decoration competition a couple of days ago. Turns out neither of us can actually decorate cookies! We made two of each shape and decorated 10 cookies each. I’m going to go ahead and say that I don’t think either of us are meant to become cookie decorating artists. I decided to post this because a) It could be a fun thing to do with your children? (although I should point out that I would never eat something a child has touched unless it was my own child). b) Even better to do when drunk.

Alright, this was our equipment (+ a whole loud of icing sugar):Image

And this was the results (my cookies are on the right):

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(It’s supposed to be Homer Simpsons on the left and Walter White on the right).

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We left a bit of a mess too:

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Cookie decorating competition – atrocious delicious

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Oups! Seems like I haven’t posted that much lately. I blame not being near my laptop that much the last couple of days. I’ve been busy doing training for my new job. I would write about it if it weren’t for the fear of breaking their social media policy; seems like you can get in trouble for just posting photos of yourself wearing their uniform online, so it seems better to play it safe. It’s a shame because the uniforms are GORGEOUS. I’ve never seen such lovely health care uniforms.  I want to wear them in my grave.

Anyhow, my week started off with celebrating our 2nd anniversary by going down to Afters for desserts. Afters is a dessert place that serves desserts until late, late in the evening. To make it better, it’s literally just around the corner from where we live. I’m not a big anniversary person and I don’t really want to do the whole gift-thing when there’s only a month left until Christmas, but any reason is a good reason to have ice-cream. I had a £10 chocolate fudge sundae with strawberries and I was really happy that it didn’t even make my mouth tingle from allergies.

icecream

The following day was spent training while Tom was home making pralines, polenta-based sponge cake and mushroom risotto. He can’t be left in the kitchen without supervision for too long, or I’d come home to a functional patisserie. The same evening the following conversation took place:

Me: I’m really in the mood for Fanta, but I forgot to put it in the fridge so it’s not cold.

Tom: Just put it in the freezer and set a timer for 30 minutes and it will be cold.

Me: Good idea! But I don’t need a timer, I will just keep an eye on the time.

12 hours later, around 8am yesterday:

Me: Oh **** I forgot to take the Fanta out of the freezer yesterday.

It’s now 5pm more than 40 hours later and I’m still waiting for the ice in the Fanta to thaw.

Any reason is a good reason for ice-cream

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Cooking

I’ve always enjoyed cooking and baking and finding new recipes. It is something that runs in my family. My mum grew up with fancy Italian and Croatian food, since her dad was Italian-Croatian. While she might not make the healthiest of food, it’s no doubt delicious. If I had to pick one thing that symbolizes her cooking it would be a sauce recipe she gave. I had searched for sauce recipes online but the amounts of milk, stock and cream varied a lot. I knew her version of the sauce was really nice so I called her and asked what she used and wrote down the ingredients. As I started cooking, I realized what her secret ingredient was, or to be more precise, the lack of ingredients. Where the other recipes included mostly milk and stock with a portion of cream, the recipe mum gave me stood out because it ONLY used cream mixed with a little bit of stock powder.  So, yeah,- not so healthy but I can’t argue that it tasted delicious.

My dad didn’t cook that much until about ~13-14 years ago, probably because mum had been a stay-at-home mum most of the time. The only think I can remember him cooking when I was a kid was pancakes, which to be honest were and still are much better than the pancakes I make. After mum became ill and the following divorce I guess he was forced to start cooking and just found that he enjoyed it. Nowadays he gets together with equally old friends and cook fancy dinners with a lot of wine and fancy ingredients like Kobe meat. Once he accidentally ordered half a kilo of Russian caviar and didn’t have any recollection of it. I think he has too much money sometimes.

As for me, cooking is something I’ve always been interested in but haven’t always been able to do. There’s the financial aspect: buying all the ingredients can be expensive, especially when you’ve recently moved out of home and don’t have all those 50 types of spices and vinegar and whatnot that you acquire over the years. It’s also not that motivating when you live alone and don’t have anyone to share the food with, which is very important to me. I recently moved in with my boyfriend, who happens to be very in to cooking himself, so these days I get a chance to practice cooking new things much more often than before. I often give him grief because he experiments too much with his recipes by adding odd ingredients or doing something so differently that he ends up ruining the food, but when I take a close look at myself I realize that I do pretty much the same thing. OK, I like to think I’m a bit more careful, but I definitely see the appeal of taking a recipe and “making it your own” by adding a new flavor to it.

I don’t think I’m very good at cooking, I just enjoy doing it and I like to try new recipes. When it comes down to it, I imagine learning how to cook is often a trial-by-error thing anyway. Since I became a vegetarian some four years ago, I’ve had to come up with my own ideas when trying to make a vegetarian replica of a non-vegetarian recipe. In many cases there’s already great recipes out there, but sometimes there isn’t, so you have to use your own judgment and then a new recipe is born. Voilá!

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