Resistance :: Existence

Imagine a world where food is free! Where all you can eat is on the street and all who walk there share.

Want more time in :: Woodstock

‘ChooseDay’ or Tuesday in most calendars, is the day I reserve for doing the things I choose to do. It’s not a day off. It’s contingency time for unexpected, inexplicable and often, wonderful occurrences. When working with technology you are practically guaranteed a surprise almost every day, where something will stray from the path you…

Monday Night Celebration:: Vegan Style

Pleasure upon layer of pleasure! Aubergine! The forbidden word unless it’s within grasp. We do love our Aubergine. Having accomplished great things we celebrated with a feast prepared by Jess. (who will be providing photos much better than mine soon).  Aubergine roasted then grilled came out with toasty skin and smooth meat which blended so…

Grow to Give to Grow

We all have a side of us that wants to do good. Mine is becoming a source of serious frustration. Having started this project in concept and ‘design’ in 2014 it’s taken what feels like way too long to get to fruition. Two years on and I feel as though I’m no further in my…

Sardines & Asparagus:: Weirdly Wonderful

This wonderful dish was made for someone Quite special whom had repeatedly asked (OK, nagged) for Sardines… Being a novice Sardine connoisseur we decided on tins with tomato sauce. I’m not a great fan of tins of many things but these I  can do. Sardines in Tomato Sauce with a splash of fresh veg color…

Warm Spaghetti Salad with Chilli Salsa

So I’ve not had starch much since coinciding my diet with Jess’ and today being day 3 of up at 5 a.m., Yoga and stretching I was feeling more peckish  than usual. I decided on Spaghetti with a light Oil & Vinegar Dressing/Salsa for late Lunch. Boiled spaghetti with a little basil and salt. In…

Grilled Aubergine & Fried Egg

We grill our Aubergine with a spicy little coconut oil marinade with chilli, garlic, peppers and more… this time we went a little wild.. And topped that with an Egg fried in coconut oil (or butter if you’re into Banting) with a tomato salsa to add life to the party. It truly was quite scrumptious…

Aubergine:: Eggplant:: Devine!

What feels like decadence and a total spoil is really not with this rather obscure and strange vegetable (or fruit?) I love Aubergine but have never really played around with different ideas, always using it in bulk in spaghetti bolognaise (yes, believe it) and dishes such as that. I did once make a non-chilli salsa…