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Me. Because both ‘real bird’ and ‘mirror bird’ flew off shortly after.

Okay, new kid on the block, Mueslie4Me impressed. Nice big servings and good shipping price. Yes, I’m a morning muesli gal, I need to try these all out!

My mix included figs… mm…

Breakfast-ilicious!

(All this warm muesli is upping my soy milk intake and thus my calcium. PLUS figs are full of calcium!)

The Federal Election will be held on August 21… so in the lead-up, I warn you, I may get all political on you, and post links, articles, videos and so forth that reflect my views. Consider it a getting to know me ;)

You’ve been warned!

Backstory: Last week while I was off on sick leave, all hell broke loose over some comment at Chocolate Suze’s Blog… comments about Asians always taking photos of food and blogging them.

So, you can understand my amusement when I’m out for dinner with a mostly Asian group of friends at The Chairman & Yip, I pull out my camera to get a pic of the dishes, and one of the girls shrieks “argh! why are you doing that Asian thing? Taking photos of food! Stop doing that Asian thing!” Cue jokes about me being the whitest girl alive, and the only white gal at the table. And continue trying to take pics, which are clearly affected by low light and a few glasses of wine ….. ;)

I love how they put the menus into design magazines!
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It seems I was in Frankfurt on June 5… I’m getting there, I swear!! Frankfurt is manageable… I was only there 24hours!

Arrived in Frankfurt from Vienna on a morning flight, trained to the city and checked into a cheap hotel. Rish went for a nap, and I went for a walk…

The giant Euro is probably my strongest memory of Frankfurt, but let’s see what else comes flooding back as I look at my photos! It IS pretty impressive, though. In a nerdy way…
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Drink, talk, stare at the flame, listen to the music, laugh with new friends. I love Hippo :) Don’t go there enough.
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Based on this taste.com.au recipe…

We had an abundance of eshallots in the fridge, so google sent me to that recipe, and I changed it to:

Ingredients (serves 4)
1/4 cup (60ml) peanut oil
6 green eshallots, chopped
1 (about 600g) pork fillet, thinly sliced
4 garlic cloves, thinly sliced
2 tsp finely grated ginger
2 tsp Chinese five spice
1/4 cup (60ml) oyster sauce
1 cup coriander leaves
450g pkt fresh rice noodles (I used dried)

Method
Heat the oil in a wok over medium high heat. Add one-sixth of the shallots and fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel.
Add one-quarter of the pork to the wok and stir-fry for 2 minutes or until browned. Transfer to a bowl. Repeat in 3 more batches with remaining pork. Add the remaining shallots, garlic, ginger and five spice and stir-fry for 2 minutes or until golden. Add the pork with oyster sauce to the wok and stir-fry for 2 minutes or until heated through. Remove from heat and add the coriander and remaining mint. Gently toss to combine.
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 6-8 minutes to heat. Use a fork to gently separate. Drain well.
Place the noodles among serving bowls. Spoon over the pork mixture. Top with fried shallots and mint leaves. Serve immediately.

I served with steamed carrot and beans.

Yums!

Mmm made the Banana cake again out of Go Dairy Free, this time making a double mix, the cake’s a bit bigger and I made a bunch of mini-muffins too, which I see Rish has been nibbling on this afternoon!

And some Sunday Mutterings:

1. Inception :: day
2. Anticipation :: exhilaration
3. Space :: the final frontier
4. Earn :: money
5. .com :: boom
6. Hello! :: Hai!
7. Equivalent :: equal
8. Swore :: dammit
9. Actions :: speak louder than words
10. Expletive! :: #$@#%%%%#!

Please, don’t shudder in horror, but it was really quite nice – from the curry place at Westfield Kotara food court. Dahl and a vege curry with a garlic naan.

The naan had nothing on the ones we used to make when we worked in the Indian restaurant through uni. The scars from the tandoor are worth it! (lived on an alternative diet of naan and butter chicken sauce and pad thai through uni. My tummy couldn’t hack that these days!)