Summer Overview

It's in Summer '09 I've:
- Graduated university as a Psychologist
- Enjoyed just relaxing without obligations for a month
- Got employed as an educational consultant for an overseas working company
- Come to terms with some wishes requiring good timing to come true
- Dealed with the one above, and continuing to.

.. and I've fed my tummy a lot of well made goodness - and I got the chance to turn my loved ones' tummies happy, doing a little cooking here and there.

I can't wait to catch up with my dear fellow foodies. Before that, say, how is your life today?

I've been contemplating

Baking Experiment, Food Art, Appreciating

There are just so many things to contemplate on the global village. Then there is the daily running around we have to do. For me it's been graduation lately. I've invested a lot of my time studying; in another words I need some time to rejuvenate.

In this due update I have pastry with veggie topping. It was an experiment to bake them in boat shapes, to find out how they'd turn out. In my mind, the possible outcome would be a boost to visuality. Say, what if the topping dried out from heat until the dough baked nicely? What would the belly say? It was sheer relaxation, mind relaxing experiment to me in between all the studying.

Especially the dough kneading part! Oh how I loved squeezing/forming that ball in my hands. Since it was experiment time, I sprinkled black cumin seeds (nigella sativa!) , some dried mint , turmeric over the ball and kept kneading. It didn't occur to me to include spices and herbs from the beginning since I am rather a act-on-whim kind of cook in kitchen. Had I known earlier, I'd have added them earlier. Turmeric would work its color well, so my dough would get evenly yellowish! Even more!

At the time my camera was out of battery, and I out of patience so just snapped these quickly with my webcam. They pass though. So, some ingredients to the right. Piece of dough, grated zucchini, on top of it is cayenne pepper and to the sides are grounded black pepper and turmeric. I've got a lot of courage to push you all into experimenting BUT an exact recipe to share as usual. I should put this on the "About Me" section to come probably. (Maybe it's time to buy measuring cups!) I suppose it's not much helpful to a foodie who has no to little idea about what food I'm talking about. If I feel in that position, there's got to be something really spirited about the website to keep me coming back. On a spirited miu note, I have good news about that. I try to pitch in some helpful tips... breadcrumbs to compensate for the lack of a strict trail. That may not have helped poor Hansel and Gretel but they ended up finding a house of gingerbread, candies and all, remember?

On with the experiments!

As for the dough: I used white flour (but definitely go for more nutrition rich flour when possible) , eggs, vegetable oil, some Turkish yogurt (plain Greek could substitute probably) , pinch of salt and baking powder. Dough consistency aim is as usual, ear lobe softness. I use a deep bowl to make my dough. Break eggs, add oil and yogurt and mix them using a mixer. Not the machine! Dear Rosie the Riveter suggested we have the power, so. Then I add in the flour, salt and top with baking powder to mix them somewhat. Time to get hands on it. Adding flour as needed to knead it without sticking to my fingers.

If I feel polarized with good or bad mood exceptionally, I knead that dough so fast. On average moods I rarely give up on stubborn dough anyway. I remember staying away from getting my hands on dough for a good long time after beginning to cook. Somehow practice makes it better.

Moving onto topping: My vegetable of choice was zucchini - because that's what I had. If I knew to be sneaky I'd say I used it cause the topping would have to be moist enough so it can stand the heat while preserving its flavor. Well this is how I rationalized it afterwards anyway. I wouldn't make a good politician.

Grated zucchini (well, thanks mom) , added spices like grounded black pepper, cayenne pepper and some thyme. Fresh garlic cloves too! A LOT of them! Also, I spot mom slicing up a baby artichoke and mixing it up with the rest as she giggled. She said she was contributing to the experiment.

Pulling off chunks of dough, I shape it in my fingers. Genuinely flattening them; length being bigger than width. Just like boats. Adding some topping, and then gathering the ends together and pushing with my thumbs so they keep in shape.

Smudged the side of "boats" with egg yolk so they'd brown nicely. Sprinkled some more black cumin seeds all over. Oven was already pre-heated to medium by then, so I just placed the tray in and waited in anticipation.

There we go. I plan to keep making this pastry! It's like an alternative to usual pogaca to me, just this time the shape being different so. No way I'll ever give up on these goodies. Comforted me well and I did both of my final exams just good. No more university since June 12th. I might have just graduated with a BA in Psychology. I won't believe it for sure until I see it on paper. Or wear the ridiculous cap and gown.By the way, summer is here fully - I'm not sure how motivating it is on creating meals or spend more than fifteen minutes in kitchen with a steaming pot even. But who knows, maybe it's time to come up with chilled, light alternatives ;-)

I'll leave ice cream making to our pros, but I plan to play around Turkish yogurt, fruits and stuff! When it's hot, I live on mostly liquid stuff. That's not much appropriate though... There's some food I won't give up on regardless of weather. Like pasta! How do you adjust your eating to weather?

Miu murmur to foodie friends: You know Lisa Orgler of Lunchbox Project. Her recent project is on drawing from food photos foodies send her roughly. When I got her call for submissions, I was so excited about the idea I quickly agreed to it. I sent my pogaca photo first. Then after a while came the strawberry smoothie photo - oh luscious yumminess - so I switched to that! I am so glad finally she got around to work on my photo. Here's her precious art:



I wonder how I should describe her style. There's some great familiarity to her drawing style I feel. Accomplishes to look genuinely simple, yet it's not. It's warm and welcoming. Reminds me of my childhood books I found comfort and best company in. Couldn't help myself reading them as if I'm putting a hungry belly at ease. Then I'd study the illustrations and imagine. I feel a similar relief viewing Lisa's art. Say, if her drawings were people, you could sit with them in a room without the silence getting awkward.




My first smoothie, I called it wonder breakfast! Click the photo above if you want to recall it - but beware. I am drooling on a 4 am now. How alluring strawberries can get...


By the way, you could participate in her ongoing project by clicking this.

Please appreciate her effort!

Lastly, shout out to Pass the Pocky. She awarded me, and I am grateful to be worthy of her time with what I can do, thank you!

Time to go to bed. Do exactly as my little baby did then - she does at the moment. Cute little bump under the sheet! Meet her, she keeps me well. Adds up to spirited Miu. A lot. She's going to be 3 on November... my Maji.

Morning Veggie Pastry, Lunch Strawberry Arugula Salad, Dinner With Fellow Blogging Foodies

Sunny morning. My mom and cat are still asleep. I am in the mood for a comforting breakfast. I don't need to think much, I'm going to bake. Checking for ingredients: flour, eggs, yogurt, oil. There. I want stuffed pastry... Veggies! I have zucchini, red bell pepper, some corn. Quickly beginning.

Breakfast pastry with zucchini, red bell pepper and corn

As usual I lose track of how I knead the dough for it, fellow foodies raise eyebrows at me. Luckily, the dough itself is nothing special, doesn't drive the hungry folk mad. It's the combination with veggies and baking that matters.

It's the mesmerizing smell that fills the house, makes it home. I even want to go overboard and associate it with "giving birth at home" kind of comfort - but I'm yet to try it myself.

I love to sprinkle black cumin seeds (nigella sativa!) on savory pastries. Flavor enhancing. They're good for us too. Although, I hear that consuming them raw has more use.

Say, if the hungry folk also feels impatient - I give tips on easy dough making here.

Oh the sheer joy of linking to self. =giggle= Nah, just short in time.

***

Strawberry, arugula and cheese salad with olive oil, thyme and lemon

Then comes the noon. It feels hotter now. Trying to concentrate on last bit of studies, for final exams. My mind feels anything but concentrated. Okay, I get it. Nutrition refill time.

Wandering around, discovering new food blogs; recently I tend to notice strawberries in salads a lot. I am intrigued, experiment time.

Foodies mostly bring strawberry & spinach together. Well, I have arugula! How do they taste together?

I'm delighted to discover. Also, feeling enlightened. If it weren't for being in food blogging, it'd hardly dawn on me to use strawberry in a salad. Taboo!

I am feeling euphoric as new discoveries bend my borders. Lifetime resolution : extend beyond borders.

I love cheese. So I include some and my salad brings these ingredients together: Strawberry, arugula, cheese, thyme, olive oil and drops of fresh lemon. Cheese just completed the missing link.

By the way, I am munching on a new (to me) variation of salad at the time of typing my post: Arugula, fresh apricot, corn, cherry tomatos, olive oil, drops from freshly squeezed lemon.

Talk about sour, sweet, zesty and tangy! It's a sense stimulating salad.

My mind is blown away ...

***

Last Saturday I've been to a latin dance show by myself. One of the dancers - also dance teachers (male in photo) is my former classmate from university. I've seen him dance before, he's great. It felt so nice to see him on stage again, after a long while.

I asked a dancer guy to let my friend know I came. I couldn't speak to him, cause I arrived later than we planned to meet, so he was in backstage by then. It was pretty weird that a piece of velvet curtain and some social rule prevented me from going to see my friend in the back. Oh the good manners and home sweet homes.

Even from a distance though, I felt his soothing energy making me feel welcomed. Appreciated. Very few people can do that, unconditionally.

Sometimes, I like to believe that people like him have a purpose to brighten up others' lives without expecting anything in return. Nothing... Except for not being taken for granted. This is not to be taken lightly, in miu book.

On that note, I want to thank Ann of Happy and Healthy Cooking for appreciating me. I've seen awards going around, and the idea behind them is nice. Anything to appreciate the effort someone shows. It's my first, in that sense. I haven't been around for long in food blogging (since March 1st to be exact) , and some people have been there for me more consistently than other fellow foodies, making this experience a fruitful one for me with their company and support. In fact, I can count more names in my mind. I am thankful for everyone nevertheless, but here my special thank you's go to:

The Duo Dishes
"Frand" of Cooking For Zo
Tangled Noodle
LouAnn of Oyster Food & Culture
Kim of Ordinary Recipes Made Gourmet
Curious Domestic
Reeni of Cinnamon, Spice & Everything Nice
Jenn of Bread + Butter
Leela of She Simmers
Pass The Pocky
Chez What?
Pooja at My Experience With Cooking
Gita
Justin
Poornima
Vrinda
Deeba
The World Tastes Good
.
.
.
(Aww sorry some of your blog names I'll edit later)


I am inspired by this "awarding" idea. Expect some dedication posts for fellow foodies and good causes in near future, Spirited Miu Flavor way 8-)

Happy Hump Day.

Colorful Pasta For Spring Farewell & My First Cake

Intense, it smelled warm like home,
Then spring dawned few more days.

Spring time, faint smell released from honeysuckle vines in bloom rejuvenate me. You find them blooming in little garden spaces in apartment entrances on the streets. They assure me, there is room for growth even in a place with less source.. Life in the city, supposedly has more source. If only we didn't have to give up nature.

But it's possible to find smiles. I have a two pot basil garden. Farmer's market to sell me colorful, fresh and hopefully organic produce. Seaside to go for walks nearby. I have much more to be grateful for - but excuse me while I say farewell to spring, my favorite time of year.

Colorful Pasta For Spring Farewell



Very easy to make spaghetti for lunch or dinner. Or in my case, breakfast! Luckily I crave more reasonably, other times. Craving for anything I can't get due to late time, past midnight for example.

What makes this spaghetti special is visuality : colorful ingredients you include. Juicy red pepper, Cretan zucchini, peanuts why not and leftover broccoli. Prep and cooking, I fixed this meal in fifteen minutes I think. Ridiculously delicious for such short time spent. No excuses for having to eat unhealthy! Who's familiar with the lil green wraps tangled with spaghetti?



Taking a closer look on it, hint there...

I won't go for a usual recipe, but instead share my tip for cooking this pasta practically. Cravings don't wait.

- Preserve water : No need to fill the pot fully and let boil for pasta throw in. Depending on how much pasta you'll use, add water three -four fingers above them. Instead of dumping all that water down the drain in the end, you could add less at the beginning and if you did well with the measuring by senses... it'll be just enough, so there won't be any need for draining at all.

- Avoid sticky pasta: One tablespoon oil of choice into boiling water

- Save time: I wanted veggies with my pasta so at around fifth minute, added them into pot to cook together with pasta. Four more minutes to go. Actually, I'm not sure. I never do timing. Helpful eh? Yes, because in intuition I trust. You can always pinch a strand of spaghetti to check for how soft you need it.

- Use herbs, spices: Is there another way around? I can't think of a life without these.


Easy Peanut Honey Home Cake, Even For A First Timer!

My first cake here...





I love and use the baking method for food in general, but sweet/desserts are something else. Profession! Little by little I'm warming up. Baking a cake has been on my mind for a while now. Especially carrot cake with walnuts. Cheesecakes are so alluring. Oh cupcakes. But for these two I need extra equipment...

Happy Birthday Tangled Noodle!

Well, I baked a cake in an oven proof bowl. The batter raised twice its level. (I need cake mould!) I followed a recipe, which is way unusual. There are so many unbelievably amazing food ideas out there from all you foodies, and on websites we come together. But seriously, I'll pass the recipe if it is:

1. * Too much work it's overwhelming
   
2. * Not clearly described
3. * Just recipe, but no personal note (There are tons of them, what makes yours stand out?)
4. * Ingredients are location specific, no substitute ideas given (Evil! Some of them look so good...)
5. * Not visually inviting
   

Don't get grr at me now, I know we all have our own way - or we're *on* our way to creating them.

Anyway those come to my naive mind. What's yours? Maybe we should point these out after all... to optimize our foodie experience, he he. Okay. Diversity is good.



What you need (in using order):

• - 3 eggs,
• - 2 cups (or 480 gram) sugar (but I used half of this, and added some honey instead),
  
• - 0.6 cup vegetable oil,
• - 1 cup (or 250 gram) yogurt,
• - 1 pack baking powder,
• - 1.3 cup (or 300 gram) flour,
• - 1 pack vanilla extract.

My addition to the recipe:

• - 200 gr (0.7 oz I think) peanuts
  
• - 2 tablespoonful of comb honey

Instructions? What do you mean instructions! This is the part I fell in love with.

Pre-heat oven moderately (325F or 160/170 C) In a deep bowl, all ingredients above get in order and meanwhile you constantly stir/ or ideally use a mixer. I did some labor there, no problem.

The cake mixture will be squishy and evenly consistent. It needs to be stirred/mixed so well. Especially if you use nuts, honey like me.

I just know the mommy rule about baking. Bake until the knife comes clean. Must be universal...

The result was so satisfying for a first time baker like me. It passed Mom test, too. The crust browned - and even cracked! (Sorry this was a miracle to me). Inside it was spongy, nicely baked. It smelled like peanut butter and home. It made me think that American people I know would go crazy for this cake. It's PB time!

Recipe above is so compatible, it went from basic spongy cake to peanut honey cake for me. I wrote it on a post-it, hung on the fridge with a magnet for later use. It's that life saving.

---

***

Miu murmur: At the time of writing this post, I munched on purslane & yogurt meze, green bean mom made, some whole wheat bread. 4 am.

Strong smell of plastic burn came inside my room from the street. But first, I got alarmed that it's in our house. Well, I blew up the kitchen once. I'm still wondering what caused that weird smell, now it's not as strong though... On that person't behalf I apologize your fresh breath of air is just ruined. I'm good at these, but rather call me a realist nut than pessimistic.

In the morning I'll check the litter container for the remains of some undercover's top secret documents.

I'm in a good mood actually, yesterday I went out with former university classmate and her friend. We had beer and chatted, while listening to this band live http://www.myspace.com/dembedem Those guys have a future. Sound better live for the note. What else...

Next post, I'll talk about appreciating my fellow foodies (hey Ann!) and also, my blog's makeover. Pss, notice the change already? Those reading via Google reader might have not yet, but take a look! I'm aiming a more spirited, more personalized look. Live up to its name. Cheers.

Credit: Gourmet Sleuth for measurement conversions.

Even On A Busy Day, There Is Always Time For Strawberry Yogurt

Monday Mischief Smoothie

With Monday we associate a syndrome, new diet or just the beginning of a new week. This time, I choose mischief and bring it together with nutrition in a smoothie. Actually, this is just the result of my random experiment with unrelated looking (to me?) ingredients. Enjoy.

Checking out what raw edible stuff I got, here's what I came up with:

• dried apricots
• a banana
• yogurt (do I ever run out of this...)
• less than a glass of milk
• a chocolate bar (mischief part)
• comb honey
  

I could have some fruit yogurt, too. Still under the impression of the other smoothie I made, though. So, off into the food processor goes all ingredients above. Checking my spices and herbs; I include some cinnamon, flax seeds, fennel seeds and basil leaves for aroma & nutrition enhancement. There we go... After running the processor a couple rounds till everything inside is smooth enough, I add in the milk and it's ready. Flavorful smoothie that's good for the digestive system. Especially dried apricots, flax seed and fennel seeds being commonly known for it. Although the use of banana here is a regulator against a result that's uncalled for. Hmm next time, I'll leave fennel seeds out of it or maybe just add a small pinch... its pungent aroma was too much for my liking. Possibly it's better off roasted, used as a garnishing to meat dishes, for example. Or, potatos. Or tea! Back to the outcome:





I shall continue the smoothie experiments.

Fruity, Chill & Delicious... Wonder Breakfast!

PS: I made it to top 7 out of 1650 posts with this on Foodbuzz, I walked around with a huge smile on my face all day

The Turkish already have pretty healthy breakfast habit. You name it, we have it on table almost. However some days just call for another delicious alternative. Waking up not quite feeling awake, I decided to prepare something nutritious and visually inviting to kick start my day. It'd be fruity, chill and yummy. Smoothie, alright! I never made one before... who cares? Improvise.

Moving onto imagining what goes into a smoothie, strawberry flashes in my mind. Flavorful, energetic. Banana? High in fiber and potassium, be welcome. Turkish yogurt is not even questioned by this dedicated fan. Some milk too, sure. Tablespoonful of honey, suit yourself. I have a good feeling about this day already. A couple spinning in the food processor, my wonder breakfast is ready. I mean the nutrition part is taken care of. How about the visuality? Taking some extra time with it, I'm having a special breakfast. Slicing some strawberry, pouring smoothie into cup, top with few leaves of fresh basil for the pungent aroma.

Here's yours:

Weekend is here. What's for breakfast, foodies? ;-)

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Note for Foodbuzz friends: I posted a poll about "X foodie sent you a post to view" messages coming to our inbox. I pulled the link for you, find it here.

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My Secret About May 13th, Picnic By The Sea & Fresh Basil From Flower Festival

I've got two birthdays. I've never died and come back to life, not that I know of. But I've got my original birth date as May 1st, and May 13th on every official paper there is. Back when mom was pregnant to me, it was difficult obtaining maternity leave. Agreeing to her doctor's suggestion, I was registered 12 days later. That's my story which makes me feel funny every year. I don't intend to change it at all. It's my secret...

Picnic By The Sea

Yesterday I enjoyed such a nice day out with mom. I actually forced her to go out which she thanked me for later. I was envisioning having a small picnic by the seaside. So I made pasta with sausages and indulged them in yogurt & spice sauce. Just enough for two plastic containers. Pack. In another, some washed arugula and cherry tomatos. Pack. Ready to leave? Nope. Pocket size radio, some water and mint candy, all set.

Since we don't have as much as green I'd like here in city... I go to the sea then. Nature bits, the blocks of apartments couldn't eat up yet! Ha! :D

Fuzzy green tea mochi looking rocks during walk

A couple minutes later we're on our way to the seaside. Basically, walking to the coastline which is arranged as green areas to enjoy, walk, come with pets and exercise outdoors with installed equipments.

We walked up to a shady area and sat on the grass. There were few men trying to catch fish. One of them had this fishing rod with a jingle hooked on it. It kept distracting me. When they left, I captured a photo of my view from where I sat:

De-clutter your mind...

Feeling very hungry by now, we quickly finished eating our pasta. Since it was chilled, garlic let its pungent aroma merge well by then. Yummy!

Flower Festival

After contemplating the blue sea, green grass and sunny weather our flesh and bones enjoyed, it was time we'd start walking back home. Following the coastline, we came across a crowd of people and flowers in all colors. Right, it's time for flower festival in my province again!

Mom as she's examining flowers

Such vibrant colors... such liveliness... Reminding me there is beauty to appreciate. A lot of visual feeding!

Close up on floral feast

If you wanted to get them, they were dirt cheap too. For comparison, one of those flower pots above come for 0.50 to 1 in mine - which makes like 30 to 65 cents in US money. CENTS.

Basil smell is calming to me...

As much as I enjoyed the flowers though, I just laid my eyes on cactus and basil pots. Cactus dudes I love for being self sufficient which I associate with myself. Basil I appreciate for the mesmerizing smell - and I wanna eat it! Actually we mostly keep this herb for a little green and great odor in the house. All my childhood we did. But now, I'm so motivated to pick few leaves for pesto sauce :blush:

Plus, mom told me that it'd encourage my plant to grow better.

When I look it up online, I come across somewhat different basil plants with bigger leaves... From memories I know this plant I have will never grow that big leaves, only grow in volume with same leaf size.

Question here; does this look like the usual basil you use for cooking? Also, all basil use ideas welcome. If you cooked food with basil, would you link to me below to get familiar also? Next post I'll have a meal that uses my new metal steamer I previously mentioned and use some basil too! Though, steaming and basil don't have to come together.

P.S: Lastly... talk about lucky! As I was typing down this post, amazing pastry smell slowly surrounded me. To my surprise, mom secretly baked my favorite - I mentioned before... It's a twist to the Turkish pogaca by laying out the dough flat on the baking tray. You could see the original version by clicking this sentence for -> Midnight Craving For Pastry: "Turkish Pogaca" by me.

So comforting... This one has cheese, all melted inside

Oh by the way, if you're not yet familiar with the little black seeds sprinkled over the pastry... I suggest you visit this informative post by clicking this sentence for -> "Special Ingredients: Nigella" by LouAnn at Oyster Food & Culture

I'm off to enjoy this all time favorite pastry with some green tea now, and possibly go for a walk on the coastline again because all this talk made me miss it. Flower festival's still going on, and I planned to buy another pot of basil to gift.

How are you doing?

Let's Talk About Steaming

Among cooking methods I try to learn, steaming's been one of favorites for it's healthy and you save water and nutrition value of food, perfect. Though all the time I've never met a steamer. The steaming I tried to do seemed to work okay with veggies cut in big chunks, tablespoonful or two of olive oil and some water to evaporate. Tasty as food was, that steaming didn't really give me what I wanted. Veggies for instance would be more mushy as a result of the the water not evaporating as desired and I'd be left with some watery food. Not to mention having sprinkled my spices directly into water mistakingly beforehand which would result in almost bland veggies I'd spice up again afterwards. We don't like bland food... do we, Kim?

I got a metal steamer now (for 4 bucks!) - never owned or used it up until last summer when I noticed my then roommate did. Now that I have it, I can't wait to use it. Though I only know by intuition that you're supposed to add some water into the pot so it evaporates and steam cooks the food. So is that it? Doesn't it look much more complex than that!

I am craving for steamed broccoli like the one I had just recently... might as well go for it again. Flavorful goodie with no effort. Chop up some garlic. Squeeze some lemon and pour olive oil. Spice it up, there. Turkish yogurt too! Already drooling.

By the way, I thought I'd ask my foodie friends about the use of this steamer. I could use some inspiration, ideas, tips on all things steaming from you guys. Oh if anyone has both metal and bamboo steamer, I wonder if there is any difference in taste as well. Now that I think about it, I have more questions:

• Dumplings on metal steamer?
• Which veggies work better?
• What else than veggies?
• Use of olive oil, at all? Please?
• What if I add some spices to the water for uhm... some spicy steam! No, the question is, when do the spices go in?
• Any creative and easy to make sauce ideas to go with steamed veggies?

I go to bed craving for steamed broccoli now...

Visually Stimulating

A bowl full of freshly picked flavorful strawberries, in their best season to grow... Spring, I really like you.

23rd Birthday To Remember

I had a significant one this year - one that I will remember well later on. People I love all remembered me once again, feeling lucky for that... I've got messages, calls and surprises!

On my birthday morning, May 1st, mom and I went out for a breakfast together. Then we were caught in rain so we went back home instead of hanging out. For once I didn't plan anything as in how to celebrate this birthday and to be honest it felt alright. Then again as it was getting late, I thought I should go out do something nice. I dressed up and ventured out, took a bus went to the opposite coast. Hung out for two hours, ended up getting myself cheesecake instead of buying dinner cause the Chinese buffet has run out of business apparently. Yummy yummy. I did some people watching. It felt funny, as if I had a secret no passerby people knew. It's my birthday! I wanted to stop some people and let them know. I had all these thoughts about "how we perceive birthdays" on my way back to the bus. I am maturing nicely, I feel it. Everything gradually resolve to be just good if I put thinking into it. I've been having a lot of fruitful time to spare for thinking.

Back to my birthday,

Next day my sister and her boyfriend was visiting. I was so excited for that... and didn't know how to pass time so I spent hours cleaning & cooking beforehand. I made my first couscous! Thought I invented green bean chips also. Apparently not!

**Couscous with chicken and zucchini, carrot & yogurt meze, green bean chips!, Turkish pogaca oh yum

Food I made was gone in a matter of fifteen minutes haha. We quickly got prepared to go out after dinner.

So it was quite a night after dinner together, drinks at bar, Turkish tea & hookah at cafe and midnight snacking we did.

Next day I had such a sweet surprise from my boyfriend, red roses...

I'm still on cloud nine from all these!

Thank you all my foodie friends for celebrating me!

My 23rd Birthday: Where's the cake gone!

Today is my 23rd birthday, and I previously made a food related resolution that I'd bake my first "real" bread special to this day's morning. I woke up early, and making it happen didn't seem likely. I wanted to bake myself a birthday cake instead. Except that I wanted to jump to decoration without having to deal with cake prep. Now I'm just heading out to see what I can do, maybe cheat and buy a pre-made cake, dessert... anything sweet, chocolatey and nutty. Oh... Why not yet another "Oh, you didn't cake"?

Tomorrow my sister and her partner are visiting so we'll have a low-key (I guess?) family celebration then. Sun's almost going down so I'd better hurry up. Because I won't miss today.

Spontaneous Sunday: Tangy Spicy Broccoli & Turkish Yogurt

For as long as I've known, Sundays have been quiet. In my childhood, it would seem as if the entire city is taking a day long fiesta. I guess it's evolved into a tradition for me to relax on Sundays, much as possible. Keep active if needed, but also remain balanced even if busy. I woke up energetic enough and decided to go to our local farmer's market. As I was preparing to leave, the thought of living in a city with little green passed my mind. Just in time, in fact. Maybe seeing fresh produce would help.

Again, I took the route that goes through the park - which was in my previous post with a picture. In reality that park is not spacey, it's literally squeezed in between the water canal to the left and blocks of apartments to the right. I slowed down as I entered the park, and took in the beauty of lively green grass and trees in blossom as much as possible. Walking through the park I thought of farmer's markets during my childhood. Before, our neighborhood would have its own farmer's market every Sunday - on the streets. Farmers would arrive from nearby villages a day before and set up their stalls. Faces were familiar. They'd all enthusiastically promote their own produce being the best - and that was never noisy for us given so loud. More like, farmers energizing the city every week.

Couple minutes later, it's the farmer's market. Crowded as usual. Some farmers I recognize from before. From the way they stack their produce on stalls, I wonder if they ever left the place since last visit. Feels as if they're always there to provide us healthy food.

Prices being usually fixed for certain vegetables, I wonder what makes people buy from farmer A or B. A-ha. Some are engaging in conversations with lurking people. Some stand out from others with presentation such as using red lights facing the tomatos, for example. Oh, I still remember this one stall for olive oils. Imagine one liter olive oil bottles, backlighted. Looks alluring, like gold. I want to compliment him for subliminally affecting me like this. More methods... stacking the best shaped produce in the front. Stacking with order. Different color tones next to each other. Visually appealing. By this time I walked past a lot of stalls in a labrynth like market area. Enough observing, time to buy.

Since I'll carry in a backpack, the solids come first. Onions, potatos, carrots, oranges, lemons. Onto still solid yet handle with care ones; zucchini, dried apricot, green beans, broccoli. Lastly; tomatos, strawberry and arugula. All of this cost only 11 USD. Just taking a moment here and appreciating that nutrition fix is still available in organic form, that we don't entirely depend on say, tablets yet! Will we ever, in our lifetime? I keep wondering if the agriculture will ever be history and that people will live on synthetic lab produce... tablets for dinner anyone?

Is it a confirming sign that the organic produce was/is getting more expensive in the US? It's presumably more healthier at a lower cost in the other side of the world, for a little while longer. Might as well be grateful, but meanwhile raise awareness. Sure, it's open to debate if any of our concerns due to safeguard the "pale blue dot" we live on is worthwhile. Carl Sagan, the scientist I admire... he makes a point of our lives - roughly summarizing - not being as important as we seem to think in his book "Pale Blue Dot" - but that we 'd be able to protect what we have with technology and use of science in a "beneficial" way. (I am not in anyway opposed to improvement in science, in contrast it's crucial in some ways. But I don't think we necessarily use it for the good when we claim we do, generally speaking.) Interesting arguments regarding our future. At the end of the day I am uncomfortable in my body, having read what Aldoux Huxley mentions in "Brave New World" .

Where does it go? What comes next?

Times like this, I am not sure if the reason I have a food blog is because there is comfort in a "hedonistic outlet" as I see it. On a positive note, I need the good nutrition fix so my mind can wander among those questions above. Or say, it's just a good enough way to keep focused on what tends to get overlooked in the way of life : the beautiful. Food, being just one of them.

... And Sunday is supposed to be spontaneous! Might as well maintain a healthy body - I sure want to live long enough to see where we go.

So, I had some broccoli. Speaking of which, I wish we had broccoflower. Looks interesting. Especially romanesco broccoli!

I figured only a head of broccoli would be enough. Each piece having a bit of stalk and florets, they were ready to be washed. Then brought a liter of water + 1 tbs salt to a boil and placed the broccoli pieces in. Squeezed half a lemon just because I read somewhere that it'd protect the green color. Don't remember if it was good for anything else. After 3-5 mins I decided they were ready. Better to not keep them in for long as to keep the nutrition value higher. Placed them on a plate and garnished with spices like cayenne pepper, black pepper and dried mint. Squeezed the other half of lemon. Mixed half a cup of plain Turkish yogurt with a tablespoonful of olive oil and a pinch of salt and poured in the middle. Sprinkled some Indian turmeric spice just cause. Made a healthy snack.

I love food if it can be described by these: zesty, tangy and spicy. This one was definitely a good example... easy to make, healthy. While eating I looked up the iron value of broccoli. So apparently broccoli and other plants are in the non-heme iron category and it'd be good idea to consume them with vitamin C as it provides better iron absorbtion. Happy I already did that without knowing. Some info on why iron is an important mineral for us by clicking this. I benefited from it. Have a spontaneous Sunday!

Mingling Feel : Homemade Unripened Fig Jam, New Guinness Record & Spring In My City

I am back home from my trip to sister's town. Let me tell you how it was... On the day I'd arrived, I was hoping to attend this food festival during which a new Guinness record would be set. All about food! I had to be there. Approximately three hours behind my plan, I arrived there excitedly. Leaving my bags but camera, I literally dragged mom, sister and her partner to the festival area - impatient at that point. As we approach, the music gets louder. Feeling festive... Imagining all the yummy food...

Wait a minute.

That's when I realized we're all actually standing on an almost empty festival area. There's plastic forks, empty plates but FOOD!

Apparently, it went all so fast. Just a matter of getting there 3 hours earlier - would I get a visual feast. Boo, no food tasting or fancy photos.

On a brighter note, we hold the record for the world's biggest open buffet for now. I found a website in my language and I was hoping to pass a link of its translated version but it didn't work well, or make sense in English. So, I'll just mention myself...

Guinness Record For The World's Biggest Open Buffet to Kusadasi, Turkey 2009

Photo credit: Guinness World Records, http://www.guinnessworldrecords.com/tr/recent_records_4.aspx

400 hundred cooks participated in preparations of 1028 dishes - %90 percent of them being Turkish. Guinness director Kelly Garrett from London was present for the record attempt. Tasted all the dishes beginning from early morning hours, and granted the new record to Kusadasi, Turkey. (Shout out to Tangled Noodle here - Wouldn't we both wish to be in Garrett's place!) The previous record holder was Arizona, US with 601 dishes.

What an event!

Just before the trip, I've been to my neighborhood's weekly farmer's market with mom. Luckily it was such a bright and warm day to enjoy being outdoors. I took my camera with me, and captured freshness. We're able to get fresh produce for reasonable prices all the time - well, compared to other places - but somehow around this time of year; I can appreciate it all much more. The weather improves, so does the mood.

Homemade Unripened Fig Jam



I was familiar with fig jam before, but I knew nothing about "how to make it" part. Mom got unripened figs at our recent grocery shopping at local farmer's market. The fruit didn't seem inviting at all... but I'm glad mom insisted on buying it. I made a collage to show preparation steps. Turned out quite easier than expected!



Mom let me learn it, I'll pass how she taught me.

• Picture 1: Remove the stems using a knife
• Picture 2: Make a cut on bottom as I show
• Picture 3: Collect all figs (1 kg... makes app 2 lbs I think) in a bowl and wash
• Unpictured: Pick a pot for jam making and fill with water two fingers above figs
• Bring to a boil, remove the water and refill while figs are still in x 3 times(It's done because of figs being unripened)
• The fourth time, fill water into pot just the same but this time add sugar too
• Mom said that usually the measurement ratio goes 1:2 but we agreed not to use that much sugar this time, so 750 gr sugar went into pot (still so much for some out there... but there'splenty of DIY instructions online)
• When it brings to a boil, add vanilla extract for a flavor boost and let boil till it thickens a bit naturally
• Picture 4: Pour jam into glass jars while hot and let cool.
• Picture 5: Whole figs oozing with flavor...
  

Enjoy!


Glimpses from a day I enjoyed a lot




When mom and I were done with the grocery shopping, we took a different walking route home - glad we did. It was so warm and relaxing as we were passing through a small park, we sat on the grass to enjoy it. Meanwhile, I looked around and captured the invigorating.




Feeling quite hungry, we couldn't help snacking on some delicious bread & olive.

Oh zucchini...



When we were rested enough, it was time for going back home. This daisy I found:



Now the water is quite weak... There's been times it's overflown during rains.



Looking at this... I was reminded of India memories in a flash. Back to 2006 summer now. My then roommate and I were staying in New Delhi, and that one day we took a trip to Old Delhi with all the historical sightseeing places in it. I am not quite sure where I took the photo below... Maybe Firoz Shah Kotla - but the point is, it's interesting how the brain works...



Walking towards home, I spot amazing flowers:



Take a trip somewhere near, with a lot of green... It's rejuvenating. I wish we'd have less apartments and more green in the city, but with the hills already being covered up with construction sites - any chance, any glimpse of green you get works wonders. And now I am reminded of the US visits, how my boyfriend took me to places.




I am glad there's a lot of things to miss.