The great white! Franny (my rye starter) was in a great mood today ☺️
Sea food soup for “not so spring yet” day 🍲
Herbs, spices and pottery are my favorite travel souvenirs. Fresh curry leafs 🌿 The whole kitchen is filled with its unique aroma. Any ideas how to preserve them best without loosing any of the wonderful smell and flavor?
Last swim before we “hit the road”! Time passes too quickly here. I’m going to miss this place dearly. Till the next time JA!
As always love learning new things! Today chef @chefnaxzamoosa showed me how to make Masroshi and Bajiya, Maldivian savory snacks filled with tuna. Hedhikaa (“short-eats” or “snacks”) are usually served around 4pm, with an afternoon tea.
Just arrived in paradise... I took a break from my kitchen for a while. It’s been about a month since I last cooked something, not counting a pizza I made for my parents last week.
March was very intense in many ways. A lot of traveling, work and family
Strolling around the streets of Kyoto.
The Soba noodle class I took yesterday was super fun! I love learning new things, especially in Japan. You find so many different ingredients and techniques here. This time I learned not only about soba making, but also about bonsai trees. I absolutely lo