Awkward?Awesome!

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

Remember being 10 years old,  feeling all hip in your newly purchased denim ? Fast forward to two weeks and a growth spurt later: hello ankle swingers! That old pair of blue jeans that made you feel like a Full House family member quickly turned around on you and now has you feeling like Steve Urkel (before he became cool). Well, 2015 is gonna be the year for all those fast sprouting little kids out there, awkward is now the new awesome and I can only embrace that!

So while I further ignore my 3 month absence, let us have a look at all that ankle swinger goodness

I could insert pictures of me wearing my collection of weird fitting jeans but that much awkwardness would induce an awesomeness overload the world isn’t ready for. I will therefor insert some pictures found on other, way cooler blogs.

Schermafbeelding 2015-03-14 om 20.27.05

The lovely Rima Vaidila from Fire on the head wearing Citizens of Humanity Rocket High Rise in “Cinder”

Schermafbeelding 2015-03-14 om 20.36.32

The Manrepeller wearing some MiH Jeans

Schermafbeelding 2015-03-14 om 20.40.56

Not just too short, also bootcut, extra awkward points for Haley ( from Similarish ) and her Weekday jeans!

My personal favorite is the BDG Girlfriend Jeans. It’s not just above ankle length, it’s also high waisted, this combo really tricks people into thinking your legs are way longer than they actually are. They give the impression that your legs start somewhere right below your belly button and make people go ‘oh her legs are actually so long that she can’t find jeans that are long enough’. (Probably not recommended for people with a short torso, unless you want to look like boobs on sticks)

Schermafbeelding 2015-03-14 om 20.49.02

 

Well, as a bonus I’ll give you a close up of my (k)ankels

Schermafbeelding 2015-03-14 om 21.01.29

 

Schermafbeelding 2014-08-25 om 15.11.39

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

Music 2014 favorites

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

 

Schermafbeelding 2014-08-25 om 15.11.39

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

5 things I enjoyed watching this week

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

Schermafbeelding 2014-12-23 om 01.20.50

Bjork- television talk 1988

The Empowerment Plan

The Junky’s Christmas by William S Burroughs

Oshua Aiken- For George Stinney

Materialism and Consumerism During Christmas, Gene Halton

 

Enjoy!

Kim

 

 

 

 

 

 

 

 

 

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

Things I enjoyed reading this week

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

Schermafbeelding 2014-12-23 om 00.39.21

 

The dream of a ridiculous man by Fyodor Dostoyevsky

A change is gonna come. The great civil rights song turns 50 – the political made personal, and heartbreak transmuted into fiery action by Manjula Martin

One of Us by John Fante

Romantic tiny forest home built in 6 weeks for $4,000 by Kimberley Mok

The Beauty of Code by Vikram Chandra

 

 

So what have you been up to?

 

Yours truly,

Kim

 

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

Pan-baked christmas cookies

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

marker___cookie_monster_by_darkdorart-d1sbr12My oven is broken, again. Same thing happened about 3 or 4 months ago. I took it back to the store. The funny thing is, they come and fix appliances at home if they weigh 30 kg or over, the oven weighs 29,5 kg. It was fixed 2 weeks later, worked for about 3 months and now it is down again and I’m pretty sure it’s the same issue. I rely heavily on that oven for my cooking, yet I don’t want to go through the hassle of bringing it in for repair, again. So, I’m now officially postponing the trip and looking for ways to get around using an oven, which is going surprisingly well.  However, cookies? That’s a tricky thing. Today I bought a brown spice cookie blend, a mixture of  cinnamon ( 57%), cilantro, nutmeg, cloves, ginger, cardamom and orange zest ; which I desperately wanted to use. So I had to find a way to make cookies without an oven and I didn’t feel like doing one of those raw recipes. Although the recipe that I came up with is somewhat inspired by a raw pie crust I once made. Anyway I ended up with a fig almond brown spice cookie that is super easy to make and has christmas written all over it.

So what do you need for these pan-baked christmas cookies?

  • 3 to 4 dried figs
  • 1 cup of almond flour
  • 1 teaspoon of sea-salt
  • 1 tablespoon of brown spice blend ( as described above, but it doesn’t have to be exactly the same, if you’ve got cinnamon, cloves, cardamom and a hint of ginger it should be ok)
  • 1 egg yolk
  • 1 tablespoon if melted coconut oil

 

Mix all the ingredients in a powerful blender until you’ve got a sticky workable mass( I used 3 figs but it depends on the size of your figs so you should just look at the structure and judge for yourself if it needs an extra fig or not) you should be able to work it like clay ( although it won’t feel like clay), if it feels crumbly you need another fig. Roll into small balls, the size of a medium sized marble. Take a skillet and put on medium heat, add your balls ( your balls have coconut oil in them so there’s no need to add any butter or cooking oil to the skillet)  and press them down so you get a small flat round shaped cookies. ( the idea is that you can easily flip them using a fork or a spoon without them falling apart, which will happen if you go for too big a cookie) , bake each side for about 2 minutes ( make sure neither side burns) and you’re done. You can eat these warm or let them cool down.  These cookies are crunchy on the outside yet soft and sticky on the inside.

Tips:

  • If you leave out the egg yolk and the coconut oil you can serve these as raw fig balls.
  • If you don’t have any dried figs you can use dates but this will give it a totally different flavor and the figs just happen to go really well with this spice mix.

 

Enjoy!

Kim

Image from deviantart.com

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

Roasted pepper and tuna salad

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

10850748_10152910738533817_402497083_nAs promised, more roasted bell pepper recipes will follow. first in line is a light lunch salad. I’m still trying to mix my 6 flavors to see if this benefits me in the long run ( as discussed in the 6 flavor lamb chop recipe, ayurveda and traditional Chinese medicine argue that combining the 6 flavors is essential for good health). Even if it doesn’t, I love the challenge. One of the things I’ve learned from going gluten-free, dairy free and eventually paleo is that you can still do an awful lot under the restrictions that those types of diets impose on you. It forces you to think outside the box, look for new combinations or new means to cook up a good meal. I welcome and love these kind of food related challenges since they inspire me and push me to experiment and try new things. So what do you need for this roasted pepper and tuna salad? ( for 1 person)

  • 1 roasted, peeled and sliced bell pepper
  • 1 small can of tuna
  • 1 medium-sized grated carrot
  • 2 grated radishes
  • Half a cucumber ( slice the seeds out and grate it)
  • juice from half a lemon
  • 2 teaspoons of olive oil
  • A handful of samphire
  • Cayenne pepper, salt

Remark: The photo above pictures the salad without the samphire, I ran out of samphire so I added a leaf of mint to add some color. But trust me, you need that samphire to give it that delicious salty flavor and some extra crunch.

Serve with homemade iced green tea. ( recipe coming up)

Enjoy!

Kim

 

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

Yuca mash with Brussel sprouts and Berkshire pork chops

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+

tumblr_nf8hsrKqhE1tlsevio1_400

Yuca is my latest obsession, from fries to bread to this slightly sweet and gooey mash with caramelised Brussel sprouts and incredibly juicy pork chops. So there’s a lot more yuca recipes to follow. But for this recipe I want to focus on something else, the pork chops. Why am I being so particular about them? Well honestly, you could use any kind of pork chops for this recipe, it’s completely up to you ( and your budget) but your regular pork chops don’t compare to these. They don’t come close, those who have tried Berkshire meat know what I’m talking about, for those who haven’t tried it yet, I urge you to do so. The meat is absolutely incredible, it’s the best thing I ever tasted ( meat-wise). Berkshire pigs are not just your ordinary pigs, this rare breed which originates from the Berkshire region in the UK is world-renowned for its tenderness, flavor and abundant marbling. The meat has a darker color and more fat. While most industrialized pigs are fed corn and soybeans the pasture-raised Berkshire pigs are usually given vegetables, fruits, molasses and oats and are kept anti-biotic growth-hormone and stress-free and this shows in the meat. Enough about the meat, on with the recipe.

 

  • 1 yuka, peeled and slices in cubes
  • 400 gram of Brussel sprouts ( cleaned , stem cut off and outer leaves removed)
  • nutmeg
  • salt
  • pepper
  • Butter
  • 2 pork chops

 

Bring your yuca to the boil ( medium-sized pot, high heat) , bring your sprouts to a boil in a medium-sized sauce pan for 5 minutes. Drain the water and put your pan back on the stove, add some butter and bake your spouts on medium to high heath for another 7 to 10 minutes until the sprouts start to caramelize. Melt some butter in a cast iron skillet on high heat, cook the pork chops for about 4 minutes on each side ( the meat should be barely pink at the centre and the fat should be slightly crispy). flavor with pepper and salt and let the meat rest for 5 minutes before serving it. So your sprouts should be caramelised now, bring them to taste with salt, pepper and nutmeg. Your yuca should be fully cooked by the time all of this is done, so drain the water and mash your yuca with a few tablespoons of butter, flavor with salt, pepper and nutmeg.

 

Enjoy!

Yours truly,

Kim

Image by fdicct

sharing is caring...Share on FacebookTweet about this on TwitterGoogle+