Turmeric?

Weird thing! The gin my hubby bought me has infusions of cardamon, turmeric and dried mandarin… I just wanted a normal London dry gin. It had ice in it with tonic water, but that melted in the heat.

He also bought golden milk ice cream which also has Tumeric in it. Why? What is the point? I would not eat it, I told him I did not want any. CURRY flavoured ice-cream, I love curry, but not as a dessert.

Flavours are personal, if you’ve ever tried something it’s good to give it a try but not turmeric. No.

Hot chilli

Oops, just made the mistake of adding too much chilli to our tea. My mouth has that bitter burning sensation that makes you want to drink something long and cold (possibly a pint of milk). I only intended to add a little flavour, and I deseeded the chilli (I only ever use one), perhaps it was very ripe. It certainly was a flavour enhancer with added oregano and garlic. I think my stomach is regretting my spice choices. Oh dear!

Oil painting?

Someone just put a comment on my Instagram account saying this combination of photos looks like an oil painting? It made me think about cooking. If something looks nice and colourful it should also be tasty. A collection of colours, textures, and the vessel the food is in all must have an effect on the psychology of how you taste and feel about a meal or a snack. I’m lucky to have enough to eat and a good choice of ingredients. I wish more people could have the chance to share.

Cream

Time for cream to celebrate, on mince pies, trifle and pud. With brandy added or sugar, it’s got to make it good.

On chocolate hot, or a steaming pot of coffee with some whisky. Cream is such a delightful treat, when it’s single, double of whisk-ed.

Add a bit to soups and sauces, give a drop to fruit and berries, savour its flavour in cocktails too. It all depends what you do!

Forgot

While the salmon and courgette with pasta sauce was cooking on the stove the mushrooms with garlic remained still and solid? It was only after ten minutes of stirring them with chopped garlic and olive oil that I realised that the gas hadn’t lit, even though I’d switched it on! Luckily it didn’t take too long to heat them through once I did ignite the gas.

I also added some tiny pasta flower shapes into the sauce to thicken it slightly. It ended up very tasty with the pasta being slightly aldente. It was good to have the mushrooms seperate. I would normally have just thrown them into one pan, but I wanted to seperate the textures and tastes. It was a good meal when I finally switched on the gas ring!