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I have a deviantart which I haven't updated in a long time and I've also set up a separate tumblr where I dump doodles and artwork (more recent stuff generally).
I also take commissions for stamps, digital art and dress-up games. Details and prices here.
Posts tagged food
Me and Mason went to Satsuki for dinner and ate sashimi, beef cheek stew, and agedashi tofu…but most importantly we had green tea mousse cake with yuzu cream and sweet chestnuts, and hoji tea creme brûlée.
Today was amazing. Basically, I can’t be fucked going to conventions anymore so I wasn’t going to bother going to Wai-Con, and then I was faffing about and discovered that La Paleta (who were the sellers of amazing popsicles at Spring Feast in October-ish) were going to be out and about this weekend, and made the spontaneous decision to go with Mason. We arrived at 5 pm at the international food market in Freo and basically ate for around three or four hours. The lady selling the popsicles eventually went like ‘okay you’ve basically bought enough popsicles to get a discount’. It was amazing. We haaad: cucumber, lime and chilli; poached peach and balsamic; coconut with toasted coconut flakes (I think?); watermelon and mint, with what looked like aloe vera and pepper. Basically all amazing. Also tried a quesadilla filled with chorizo and chilli and stuff, I already wish I’d brought some home or something. They had tamales, too, so I tried that because I’ve always wanted to! Oh, and there was a stall selling these incredible coconut crumbed prawns, with peri peri sauce and rum pineapple, I think? I love coconut crumbed prawns in general, but these were just OH MY GOD. They were so good! I need to learn how to make them.
Afterwards we realised we had a lot of time to kill before we could go to greet Rell at her birthday event so we went to a cafe and then Elizabeth’s for some book shopping. GREAT DAY IN GENERAL YEAH.
These are not glass paperweights. Introducing gelatinas, a fruit-flavoured gelatin floral dessert originating in Mexico. “They can’t believe the way we make them,” says Rosario Gamboa, owner of the Canela Bakery in Gaithersburg, Maryland.
These art house desserts are made with hypodermic needles filled with food dye and a mixture of gelatinized sweetened condensed milk, each injection forming an individual leaf, petal or stamen.
Read more about this bonne bouche and the step-by step process behind these glorious blossoms at The Washington Post.
Aaaahhh! I’ve been wanting to know more about these ever since I saw a photo of them. Wow they are ridiculously pretty.
(Source: rumpshaker)
6,444 notes (via justicarsombrero & rumpshaker)
Wooooowww so David and I organised to go out with some people to a fancy schmancy restaurant as a kind of treat before exams and it was really lovely! The photo above is oven roasted pork loin, with crushed salted peas and pancetta, plum glazed pork belly and a pine nut crust. Also with beeaaautiful mashed potatoes/fried haloumi and the best chips I have ever had dipped in a tomato and chilli relish. There was some magnificent field mushrooms too, and for dessert I had this awesome cheesecake with vanilla-bean mascarpone, lemon curd and liqueur soaked strawberries. Soooo good. I think I fell in love with Mason’s banana tart though haha.
my
desire for strawberries right now is just
astronomical
i spend some time going through 8tokyo.com today because i’m an idiot and agghh so many beautiful pretty desserts with strawberries
i’m die
*spent. MY FINGERS ARE ONLY ALLOWED TO MAKE ERRORS IN GRAMMAR AND SPELLING WHEN I WANT THEM TO (which is pretty often)
So I made a pumpkin soup recipe from Taste.com.au for dinner tonight, after hauling Derwent with me to IGA after my tutorial. ~_~ It’s an incredible soup, even if my version isn’t nearly as pretty as the one above ffff. I’ve set a click-through link so you can access the recipe but oh maaan yeah it’s amazing. After seeing how cheap butternut pumpkin is right now I thought I’d go for it. I forgot to buy cream hurrr so I just used a mixture of some of the whipped cream I had in the fridge and Mundella natural yoghurt - I think the sourness of the yoghurt actually probably suits the recipe more, so if I make this again I have to remember that. Also skipped out on making the pesto because I’m lazy, just topped the soup with chopped parsley. Annnd I served it with toasted walnut bread from Jean Claude’s! :D
