Sagu gula melaka..feveret hakak,sbb adik xsuka sgt jd lau buat mmg hakak sorg la makan..no problem bleh licin 2kali kelip mata😂😂😂 Cara masak: sagu(sagu kecik2 tu rendam dlm setengah jam supaya lg cepat masak)+air+gula sikit+sedikit sirap rose+daun pandan..masak guna api kecil sampai kembang kemudian dah masak..masuk dlm bekas dan sejukkan..then masak pula nise/gula melaka+air+daun pandan jgn cair sgt yea...nak serve sagu+nise/gula melaka yg dicairkan td+susu cair dlm tin..siap..
First sauté Garden starburst cherry tomatoes in white wine and garlic. Second add the Trader Joe’s toasted red pepper eggplant spread with shrimp. Cook shrimp 4 mins on each side. Add zucchini noodles and toss for 3 mins. Enjoy you’re done! #healthyliving#lovetocook
Today was a good eats kinda day!! This morning I spent time in the Word and prayer and then enjoyed a good yoga stretch class. I fasted until lunch and then devoured a delicious salad infused with nutrient dense foods! What do you spy in that salad? Dr. Axe says we need more herbs so I picked up some fresh parsley today. There’s a few sprigs in there. We also need more omegas for our brain health so I added some smoked salmon. There’s other goodies hidden in there too (like artichoke hearts and goat cheese)! Dinner was a new taste thrill of eggplant Parmesan (gf of course). Something inspired me to buy an eggplant last week so I needed to cook it up! It turned out pretty good! I know this because the husband said, “I’d eat it again.” ‘Nugh said! 😂 ......
Well this was delish. Roasted some cauliflower, tomatoes and garlic. Sauteed a coupla farmers market taters and onions, then threw it all together. Cumin, curry and some home grown chilis and basil. That’s it! Oh, and some leftover chicken.
And we've got fish! : I kind of love this salmon.
With salmon-ny options for this family of fish, I'm always surprised at not only how different they taste from one species to the next, but the location and of course the age of the particular animal play into the final product.
This one is such a treat. The #coho still had quite a bit of silver to it with little blushing so the flesh was firm, decently fatted, and a little briny. This was a tasty #silversalmon !
The second picture (ugly) is how it was simply prepared; salt, pepper, caraway seed, a little butter tucked inside to help during the grilling, then some red wine vinegar after each turn.
Served with grits found at our cabin, and three different types of foraged mushrooms.