The last three months have been crazy busy. Any attempt at routine has completely gone out of the window. A change of job, combined with serious family health concerns has really put Love the Kitchen on the back burner. Worse than normal bouts of chronic obstructive sleep apnoea have certainly not been stacked in my favour, either. Have I been cooking? totally. Have I been cooking at a time convenient to take photos in natural light? – sadly not. Here lies my problem during the winter months – if I am not met with good lighting conditions between 1200 and 1600 at weekends, little of anything presentable happens in the photography department. I am seriously considering venturing into the dark side (or quite the reverse, if being literal) of artificial lighting. It would align so much better with when I do most of my cooking. Fortunately, my other concerns in life have shown great signs of improvement – buying me what I treasure so preciously – time.
It certainly does not stop me from trying to be creative in the kitchen – I just have to rely now on my once elephantine memory to reproduce some of those more ad hoc efforts – and some I really cannot wait to try again. Thinking back of what I’ve cobbled together since my last post – there have been some totally new dishes and recipes which I will certainly make again and add to Love the Kitchen before they fade away into a distant memory. I have also found a really good source of quality organic Halal meat (essential to survive Christmas at home) and really hope to have done the ingredients justice. I need no excuse to cook these again, and this time around – take decent photographs.
So, after this significant hiatus, I guess the expectation is that my first post of 2017 would be screaming ‘wow‘, ‘sophistication‘, ‘ something which meant I had to disappear for 2 months and train in the mountains of Japan to master..‘- none at all.
My egg fried rice with cashew nuts, ginger and lime recipe (let’s call it my belated and slightly underwhelming homage to the Chinese New Year) is something I will make a variation of on an almost weekly basis.Not only it is a simple dish to prepare, but also helps to use up fresh ingredients which may otherwise become casualties of neglect and end up destined for the bin. I really try to minimise food waste wherever possible, and kick myself whenever I have left ingredients beyond their last legs (or worse still, grown legs and scampered off to wither and die in the back of my fridge – OK, a slight exaggeration).