Wednesday morning

Sneaky brekkie with trainee #2.

Bacon, Dee Why

Food fads – focaccia anyone? Sun-dried tomato? Cupcake?

This morning I talked with Katya Quigley on ABC Mid North Coast. I know, the ABC really should put me on a retainer. But this morning we were not talking Fat Runner, we were talking food fads: the good the bad and the downright alarming.

A major burger chain is bringing out a sundae with bacon on top.

Let’s just leave that sentence hanging there in all its shame. I get the sweet and savoury thing with bacon – I have a definite weak spot for pancakes, bacon and maple syrup but come on, that sundae has “publicity stunt” stamped on every gram of fat in its soft serve abomination. So what, we pondered, were some other food fads that had us wringing our hands, looking at the plate and going why? WHY?

focaccia with semi dried tomatoes
* SNAP! Focaccia AND sun-dried tomatoes.
  1. Focaccia – I mean, some would argue it’s abuse was enough to drive LA and every starlet in the world to Atkins. But it was merely a launching pad to the Turkish bread, the ciabatta and one that is currently everywhere, the sourdough.
  2. Tomatoes – sun-dried, semi-dried, we can’t leave that poor fruit along. I actually bought some sun-dried tomatoes a few weeks back. Yep. Too soon.
  3. The friand. Now, a well made friand can be a delight, but the standard friand that was everywhere 10-15 years ago was a little bullet of dry marzipany badness. Glad to see the back of those badboys.
  4. Banana Bread. IT’S CAKE PEOPLE, CAKE! You’re eating buttered cake for breakfast and wondering why you’re fat. Stop.it.
  5. Cupcakes. Whipped butter icing on substandard cake. The end of this farce can not come soon enough as far as I’m concerned.
  6. Macarons. MasterChef and Adriano Zumbo have a lot to answer for.
  7. Rainbow cakes. Not clever. Just time consuming and of show pony class. Also? Not cool serving a kid a slice of cake as big as their head.
  8. Cake Pops. Make a cake, crumble it, smoosh it back together and stick it on a stick? JUST EAT THE CAKE PEOPLE.
  9. Pesto anything. I am a purist when it comes to such things. Pesto is pine nuts, garlic, basil, parmesan and olive oil. Once you’re adding cashews, capsicum, THAI flavours you’re dead to me. Move along.
  10. Foams, dusts and dirts. Seriously? We’re deconstructing our food to such a level it’s referencing where it came from? If I wanted bacon dirt I’d be eating the soil from the pigs cloven foot.

Enough already, just put the food on the plate, make it look nice, eat local and seasonal and put an end to this nonsense.

 

So what food fad do you recall? GO!

 

Onward.

 

* photo by Steve Brown for Taste.com.au

 

The only thing saving me from humidity-induced insanity

Three flavours:
Coconut Pineapple
Coconut Mango
Coconut Guava

So.FUCKING.good.

Shake the box really well (there’s 10 perfectly sized packets in the box)
Tip the blocks into your freezer
They can take up to 15 hours to harden totally. But if you have them earlier, and they’re kinda slushie. Even better.

Seriously. Almost as effective as my Pristiq, fish oil, evening primrose, vitamin B regime for mental health goodness.

So not a sponsored post. But should be. Also – happily paid in lifetime supply of Smoozes. Any flavour but Felix loves the Coconut Mango and Jasper loves the Coconut Guava but that could simply be because the packet it pink.

I want the Coconut Pineapple to have those husky bits of pineapple in it, but that’s just me. I’m the one person in the universe who simply does not understand why you would want orange juice without the bits in it.

Australia Day 2011

Old friends, good food, champagne and this:

It was so freaking hot we ended up over at the beach at around 4pm, then a dinner of lunch leftovers and bed.

Good times.

Menu:

Lamb backstrap simply marinated with some olive oil, salt, pepper, seeded mustard and rosemary then seared on the bbq.

Couscous salad with mint, coriander, tomato, cucumber and shallots, dressed in a dijon viniagrette

The Saigon salad.

Snags

Fresh bread

Best pav ever, topped with fresh strawberries and blueberries and a fresh strawberry sauce. DIVINE.

In the face of adversity

I completed this month’s Daring Bakers’ Challenge.

I have been assured – before the rest of the family have succumbed to the same bug I’ve had which involves the body focusing on exiting rather than entering food – they taste fantastic.

For me, cheesecake is way too much of a commitment this soon after my multiple dates with the dunny.