Misty time of year

Well it is for me anyways!. last weekend I managed to destroy two pairs of contact lenses, leaving me with none. So, this week I've been wearing my glasses which are 8 years old, scratched and way too weak for me. The effect on my character has been quite dramatic. I have found myself to be quite withdrawn and quiet and have found it hard to look anyone in the eye. With the grey weather over the last few days it's made my vision ever worse and i've found it hard even to do the most simplest of tasks like going shopping or tidying the house. Walking through town is a nightmare and not being able to judge depth I have walked into several people with them tutting or shouting at me to look where I'm going. In the evenings when the light had completely gone then there's not much for me to do but go to bed.  

I'm just so grateful that i don't have this problem all the time. It's given me a new appreciation and understanding what the blind and partially sighted go through. 

Try Chai

The weather here is rotten at the moment: low cloud and rain. It's the first time I've had to wear a jumper, A sure sign that winter is on it's way. 

Searching for something warming I ordered a Chai Latte, a wonderful blend of Indian spices and warm milk. Back at home and with my teeth chattering I set to work making it for myself and it turned out pretty yummy. The good thing about making it at home is that it fills the air with warm scents plus you don't have to go out in the cold to pick one up. 

Ingredients

4 cinnamon sticks, broken up.

1 1/2 tsps ground ginger

6 cardamom pods (roughly crushed)

6 cloves

1 bay leaf 

1 litre water

1 tablespoon of sugar (this can be left till the end when a sweetener of your choice can be added instead)

(a teaspoon of black tea can be added but decided to leave it out)

1 vanilla pod or 2 drops of vanilla essence

You'll also need a saucepan, a fine strainer and a clean glass jar or bottle with lid.

Boil the water in a pan. 

Add the cinnamon, cardamom, ginger, cloves and bay leaf.

Add the sugar.

Simmer mixture for 20 minutes. It should reduce by half. If it reduces to less than that top up with water to half a litre. After 20 minutes add the tea leaves if preferred and simmer for a further 10 minutes. After that time it should have a "soupy" consistency.  Strain the contents of the pan into the clean jar or bottle. Add vanilla pod or vanilla essence and put on the lid firmly. this mixture will last for a week. 

To make the chai latte, Fill about 1/3 with the chai syrup then top up with hot milk. For a naughty treat why not add a teaspoon of chocolate powder? I did!

Reason I love my hubster No. 9000456

Whilst getting ready for bed last night I told my Hubster that I'd bought him some hair gel and it was on the stairs. He kept on saying "where on the stair?" After getting a bit annoyed with him for being so lazy and not looking for it  I realised that he was quoting from this song. We then continued together to sing the rest of the chorus. Silly I know, but It's one of those little moments that one looks back on and your heart grows that little bit more.

I love to chaat

I'm in love and his name is Simla Chaat. I had this dish on my hen night last year  when we went to the Suruchi restaurant in Edinburgh and I haven't been able to get it out of my head. I love the mixture of spicy and sweet.  I'm not too sure where the name comes from other than that Simla is an Indian city (now called Shimla) in the north of India and was seen as the 'summer capital' of the British Raj and that Chaat is an Indic word literally meaning to lick. Well since making and eating it I haven't been able to stop licking my lips!!

Recipe

A splash of olive oil

2 garlic cloves (minced)

1 Red chilli (finely chopped)

1 teaspoon ground ginger

1 tablespoon ground coriander

2 teaspoons chaat masala (from most good Indian food shops)

Small bunch of fresh coriander leaves (finely chopped)

400g can of chickpeas (washed and drained)

1/2 cup of  water

1 tablespoon of mango chutney

1 small cucumber (peeled and diced)

1 ripe banana (peeled and diced)

Heat the oil in a saucepan over a medium heat. Add the garlic and chillis stirring until fragrant. add the ground ginger, ground coriander, chaat masala and half the fresh coriander leaves. stir for 1/2 a minute. Add the chickpeas, water and mango chutney. Simmer (stirring occasionally) until the chickpeas are tender and the juices have evaporated. leave to cool (This tastes lovely just as it is with pitta bread)

Once cool add the rest of the fresh coriander leaves, cucumber and banana. Serve as a starter or as a light lunch with pitta bread or chapatis.

Give me music

At the moment I've really got back into music and am dying to find that rare "wow" song that when I first hear it it will make me stop in my tracks and take the breath from my lungs.  There are some songs that when I listen to them they completely absorb me, time stops and for the duration of the song nothing else exists, just me, the song and my emotions. one such song is somewhere a clock is ticking by snow patrol (excuse the video). my heart feels like it's beating in time with the music. When I listen to it I feel love, I feel passion and also scared as it takes me over. Another snow patrol song with a similar effect is It's beginning to get to me. The end of the song is so emotional it brings tears to my eyes. I love that about music. some people take drugs to change their moods but I'd rather listen to an amazing song. One song that I listen to to lift my spirits is Yes by Mcalmont and Butler. I always listen to it when I'm doubting myself and it always makes me feel a little kick ass after. 

After all that excitement I need my comedown song. My older brother started my love of Tuvan music, especially Yat kha . Their song Amdy baryp  is amazing and will take you to the Gobi tundra, whether you want to go or not. Enjoy

Dinner Party

So, after a weekend of waking up in the middle of the night with random recipes in my head I've decided what I'm going to cook for our guests on Saturday; Bruschettas to start (One with tomato topping, the other with mushrooms), Chicken breast with Mediterranean style stuffing, wrapped in prosciutto served on a bed of sweet potato mash for the main and syllabub for the dessert. I may even make my home made amaretti!

fine dining

I've always been interested in cooking. From a young age i loved sitting in my mother's kitchen, watching her cook and learning from her. One of my earliest memories is of making the base for the gravy for the sunday roast (3 teaspoons of bisto powder to 1 teaspoon of Worcestershire sauce mixed together with a little water to form a paste).
Recently it's progressed into a proper hobby with me seeking out new recipes and inspirations. Our recent trip to the Amalphi coast in Italy has inspired me to focus on italian cookery: Perfect for the warm summer days we now find ourselves in. My confidence in the kitchen has also grown. Mostly due to my parents having just visited us and me cooking for them.
With this I've decided It's time that we invite some friend over for dinner. A proper dinner party!, Well almost, our dining table is a bit on the small side for 6 people so i will do things buffet style. but should be lots of fun! (photo by Mark Howells-Mead)