I woke this morning with a slight headache. I generally knew I have been seating In front of computer a lot. What’s your why?
I felt I swam in ice cold water, you won’t catch me swimming btw.
I drank two cups and set off for my morning run. During my run, I had a chat with myself, I knew I have been stressing lately. The headache was a signal to stop stressing and run more, return back to basics. Time to refuel the body to health 🌱🧠💡 Don’t stress the small stuff ❤️ #smoothiebowl#postworkout#postworkoutmeal
Main ke Yogyakarta ga lengkap kalo ga beli yang namanya Bakpia 😋 Kali ini ada yang baru @bakpiamutiara 😍 Bakpianya lembut, manisnya pas banget, dan sekali hap langsung nyus 😋
Ada 5 pilihan Rasa:
- Chocolate Special 🍫
- Keju Special 🧀
- Green Tea 🍵
- Kacang Hijau 🥜
- Kumbu Hitam 😙
Kalo aku sih udah pasti doyannya yang Chocolate Special dan Kacang Hijau. Enaenaaa!
Btw, mau dapetin @bakpiamutiara ? Pas banget nih lagi ada kuis berhadiah voucher belanja plus satu paket Bakpia Mutiara.
Cek di IG @bakpiamutiara sekarang juga! Buruan, periode kuis 22-24 Sept 2018. Don't miss it!
Going to make some kind of pasta ai fagioli. It’s strange, I don’t really like radicchio, still I buy it every time cause my dad loved it and I am sure I am just one recipe away of being sold on it. So any suggestions?
Spaghetti alle vongole. One of my favourites not only for the taste but for how simple it is to make. The sauce is more like a broth. Perfect fit for our end of the week meal.
Toss spaghetti into salted boiling water. Add extra virgin olive oil, about 3 to 4 slivered garlic cloves, half a shallot minced and peperoncino to suit your taste to a cold frying pan. Turn on heat to medium low and slow simmer.
Once garlic has turned golden, toss in drained pasta clams, add a good splash of white wine and cover. (I also add extra bag of shelled clams)
Remove lid once all the clams have opened. Add some chopped Italian parsley. Discard any clams that don’t open up. When the spaghetti is about a minute away from being al dente, toss it in with your clams. Add a ladle of pasta water, a knob of butter and more chopped parsley then toss over medium heat. Allow broth to reduce a bit. If it gets too dry add more pasta water.
Be sure to properly soak your clams to remove all sand before cooking them. Nothing worse than having a gritty pasta clam sauce. To avoid this simply soak the clams in a bowl of cold salted water, changing the water about every 30 mins. I usually repeat this about 3 to 4 times.
Starch is your friend for this dish so keep the amount of water you boil your spaghetti in to a minimum. You want the water to be starchy for when you had it to your pasta sauce.
To store clams in fridge until you’re ready to start, place them in a bowl and cover them with a cold damp cloth.
Kitchen / Desk / My dingy little kingdom alone for much of this month. @tombunning has been charging about on the Northumbrian moors with gin-makers, capturing ceramics in an old factory in Stoke, chasing Landrovers along mountain roads (and complaining about the price of beer) in Switzerland and I’ve been hunkering down at this scrubby table to do battle with @lodestarsanthology & @foxedquarterly deadlines - with Tarka on my feet, Olive almost on my lap, and Kipper staring balefully at me from inside the sink. But now everyone is home again for a spell and there’s talk of nosing up to @turnerandgeorge for something to put on the Egg, and seeing who’s around to toast the arrival of autumn. But first, we’ll fling the windows open and sit down to a round of bacon, eggs and steaming mugs of tea to bring a little light and life back into this hovel. #inmykitchen