Miriam: I love corn on the cob, with salt, pepper and loads of butter. For slightly more elegant eating, I've been making this salad for lunch (I think Libby first introduced me to this) with corn kernels, avocado and tomatoes, topped with fresh herbs and a drizzle of olive oil. A great combination of flavours and textures.
Becs: Daisy and I were glad to pack our bags on Friday and head to Wellington for the weekend, a trip (fortuitously) planned some months ago. We are loving our cosy room at Libby's house with blackout curtains, super-thick duvets and best of all no aftershocks. Sleep is a wonderful thing.
Libby: With Becs staying for a few days I was treated to some of her delicious porridge for breakfast. She uses special oats that haven't been rolled so the porridge has a consistency something like risotto. Sunday morning's porridge was served with pears, a sprinkle of dark muscavado sugar, lightly toasted walnuts and a wee drizzle of cream. It's the best porridge you'll ever eat and I'm not the only one who thinks so... see E23 of yesterday's Sunday Star Times to read more about our very own Unsung Food Hero!
Yum - that combination of porridge ingredients sounds devine. I like pears and walnuts together at the best of times. My mother-in-law makes amazing porridge as well, using a goji berry mix... delicious!
ReplyDeleteOh I just read yesterday about the Posh Porridge that Becs sells at the markets - the article was great and the toppings sound absolutely scrumptious!
ReplyDeleteHope you are ok and that you will be able to get back to some semblance of a normal life soon!
Miriam - I can remember Becs making a similar salad (along with chicken nibbles) and we took it to a concert in the gardens in Wellington years ago!
ReplyDeleteSo I think I got the salad idea from Becs originally but she doesn't really remember making it!