October the 1st marks the start of Halloween season, even if the supermarkets make it look like it’s Christmas already. As much as I love Christmas, I do like to have an autumnal transition period between summer and Christmas. I can’t imagine any Halloween celebrations actually taking place this year, but it doesn’t mean I can’t decorate the house as if everything was normal.
Stir fries are definitely some of my favourite savoury recipes to cook. Can there be anything easier than just frying all ingredients in one pan? I first heard about Thai basil pork from a friend a few weeks ago and it instantly had my attention. I generally love Asian cuisine, but I only ever cooked curry stews. An oriental, Thai stir fry with basil and lime sounded too good not to try it. And so I did.
If there’s one food item that just screams “autumn” to me, it’s apples. Not pumpkins, which are a thing for about 2 weeks around Halloween, not cinnamon (which does go well with apples though), but apples themselves. Today’s recipe is an idea for healthy, autumnal dessert for one. Living alone, I can’t always justify baking a whole cake and recipes that make a small portion are incredibly useful.
My list of interests and hobbies grows every day and it would cost a fair amount of paper to write them all down. However, there are two things that consume more of my mind than others – DIY projects and reptiles. So I thought, why not combine both in one endeavour?
In times when travel opportunities are risky and limited, I appreciate each memory from my past travels even more. I love to explore new places, I find it enriching, even when it’s just a short, one day trip somewhere not too far from home. One of my fairly recent trips was one to Cracow, about a year ago now. I went there hoping to document it on the blog and took dozens of photos, but then life got busy and I never actually got round to posting the trip. Until now, that is.
I’ve recently spent 2 weeks in Croatia on a miraculous family holiday. Miraculous, because we booked it in November last year and after the pandemic started for good, I doubted it would go ahead. Luckily, I was able to see my family for the first time after 6 months and spent a fortnight in a small Croatian village, away from the crowds, which was certainly safer than living a normal life in London.
One of my favourite things to do on the beach is collecting seashells. I’d get bored to death if I was to just sunbathe for hours and I don’t particularly enjoy swimming in the sea, but walking on the shore or in the shallow water, looking for seashells and live sea creatures can keep me busy for days. Yet again I came back home with heavy bags of seashells, and I immediately proceeded to clean them.
You feel hungry, open the fridge and realise there isn’t much to work with. Sounds familiar? That’s how I came up with this recipe – the recipe that’s now, about 5 years later, a staple in my family. Sometimes made because the fridge is empty and no one has gone to the supermarket, but sometimes made because it’s quick and we genuinely like it.
Red velvet cake… with a twist? I wanted to attempt making the iconic cake for the first time, after eating it on a few occasions. Sadly, bright red cake with white cream cheese frosting isn’t a realistic, good idea anymore if you’re short on red food colouring and bake for someone with a white food phobia. The twists were a must. I found a recipe and adjusted it slightly – the final result exceeded my expectations!
In recent years, mandalas significantly grew in popularity. Loads of arts and crafts ideas use mandala patterns, they can make spectacular, abstract designs in drawings and paintings. There are mandalas printed on T-shirts, mandala wallpapers and even mandala tattoos are more and more common. I’ve written about the trivia of the patterns of Asian origin before. Today, I’ll share a step by step tutorial to drawing a perfect mandala from scratch.
This recipe is one of my favourite discoveries of 2020. Extremely quick and easy to make, and I usually have all the ingredients available at home anyway. Perfect as a refreshing dessert in summer, but I can definitely see myself making it in winter as well.