The tea and scone questions

IMG_4361

Date, orange and rosemary scone. Image: Su Leslie 2019

I baked again today. Scones rather than muffins this time, but I’m still worried it’s becoming a habit.

I didn’t even have the excuse of friends stopping by. I just fancied scones.

While I was waiting for them to cook (and regretting not cutting them into nice little rounds, rather than rough wedges) I got thinking about what sort of tea to have.

A mug of builder’s brew? Green tea with lime might compliment the orange flavour in the scone? A Darjeeling perhaps? Or maybe a fruit tissane?

Straight from the baking paper, or find a pretty plate? What about a napkin?

Are you a scone eater? A posh plate user? The one who eats on the go, or who stops to savour? China cup? Or favourite mug?

Let me know in the comments.

 

 

Advertisements

An act of judgement

Craft brewery in an old seaplane hangar with water views — Little Creatures in Hobsonville Point was ticking lots of boxes. Great food too. Lamb rump for the Big T; Caesar salad for me. Plus chips, but that goes without saying in a pub.

“Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.” — Jean-Anthelme Brillat-Savarin

Posted to the Ragtag Daily Prompt | gourmand

Singing in the kitchen

Close up shot of garlic, ginger, coriander, lime ... some of the ingredients in Sarah Tiong's Asian Vinaigrette. Image: Su Leslie, 2017

Garlic, ginger, coriander, lime … some of the ingredients in Sarah Tiong’s Asian Vinaigrette. Image: Su Leslie, 2017

“Cooking is a language that express harmony, creativity, happiness, beauty, poetry, complexity, magic, humor, provocation.” Ferran Adrià  — head chef of the elBulli restaurant

Harmony is all about combination. About striking the right notes to create something pleasing. This is just as true in cooking as music. Flavours, textures, colours, even temperature must be balanced.

As a cook, I definitely fall into the enthusiastic amateur category, but with practice (lots more hours than I ever put into learning guitar), I am beginning to create food that is closer to “well-crafted pop song” than “open-mic night at the local folk club.”

For which my boys are ever so grateful.

Lens Artists Photo Challenge | harmony

 

Afternoon tea in the shearing capital of the world (allegedly)

Te Kuiti in the King Country proclaims itself the “shearing capital of the world.” I’m not sure how such a title is bestowed, but the town definitely takes its links to sheep shearing seriously — with this seven metre high statue of a shearer at work.

Sheep shearing is not really my thing; but carrot cake is. Eaten at Stoked cafe in the old Te Kuiti railway station.

Regular Random: five minutes with fresh walnuts

Photo 2-04-19, 2 12 42 PM

Perhaps I just never noticed before, but bags of fresh New Zealand walnuts seem only to have arrived on the shelves of local grocers in the last couple of years. Maybe it’s a newish commercial venture here — and maybe I’m just not that observant.

Either way, I’m enjoying them now.

Regular Random is a photo challenge hosted by Desley Jane at Musings of a Frequently Flying Scientist. Please pop over and take a look;  and if you’d like to join in:

  • choose a subject or a scene
  • spend five minutes photographing it – no more!
  • try to not interfere with the subject, instead see it from many angles, look through something at it, change the light that’s hitting it
  • have fun!
  • tag your post #regularrandom and ping back to Desley’s post.