Here we go again...

So. 

It's been a little while.

But. But. BUT! 

Walt will be back in town this week, and he's promised me a hot fudge sundae from Tasty Treat. That's enough to get me blogging again. We're probably going to eat lots of other things. There are places I've visited and I haven't written about them yet. The picture above is from Doktor Luke's, one of my favourite places in Sydney. I am going to take new pictures next week and do a proper post. 

I'm hungry. Let's eat. 

dinner ditty ~ Head Over Heels - Blue Rodeo 

I'm back! Back in the blogging groove!

It's been a long time. 

I've been eating and cooking and cooking and eating. I just haven't been blogging about it. In the past few months, my passion for ALL THE FOOD has been reignited. I figured it was time to start writing about it.

There is a new Asian market around the corner from my apartment. The signs went up on Friday and it was open on Saturday. They are still waiting for stock to arrive, but I was very happy to see chili in oil with peanuts. They carry ingredients I haven't seen since I left Asia, so I am excited to make some new dishes for my brave/foolish friends. I have a few new partners-in-crime who are fearless and have incredible palates. 

The wheels are gonna come off, folks. 

The Taste BROS. are a local company who have a tasty line of hot sauces, spice mixes, jellies, and marmalade. We're going to be working together to showcase their products. I made some salt with their Hellfire sauce, mixed it with a bit of their Greek spice, and used it on a pork tenderloin. I was really happy with the results, and it tasted great with the Apple Jalapeno Jam. I can't wait to play with more of their creations. You should check them out at the CB Farmers' Market on Saturdays.

I am putting together a list of eating establishments I hope to hit this summer. If you have any suggestions, let me know. If you want to join me, even better! I promise I will behave myself and wait until we get menus before I swear. You know, all ladylike and shit.

dinner ditty ~ Baby, Come Back - The Equals

A new summer of eats!

I was in Iona yesterday! I love this place.

Over the weekend, I received a message from Walt, telling me we need to pick up where we left off in our quest to Eat All of Sydney. He's right! It'll be great to have a partner-in-crime again, especially one who doesn't seem to be horribly put-off by my incredible awkwardness.

So, keep an eye on this spot. I have three or four restaurants I need to write about, and, well, I miss this blog. It's been a rough few months, but this is the summer to get things sorted. Sorted with deliciousness!

dinner ditty ~ In This Life - The Strumbellas

Ribbbbbbit

I'm a huge fan of ribs. I make some pretty tasty ribs. Here's my rib formula! Give it a try, and let me know about what exciting combinations you come up with. 

Chef Janice’s No-Fail Pork Back Ribs ~ (You’ll be a star!)

2 racks pork back ribs – I usually get the meat boys to cut them into smaller pieces for me

Club House Roasted Garlic and Peppers and Club House Coarse Ground Black Pepper

Two bottles VH Korean BBQ Sauce  

Sensations Italian Soda – Pink Grapefruit, one bottle, (or 2 cups of Fresca or another grapefruit-flavoured pop)

How it’s done ~

Preheat your oven 375 °F. Line sheet pans with aluminum foil, spray foil with cooking spray. Place ribs on foil, season well with spices. Bake, uncovered, in oven for one hour.

Remove ribs from oven, and place in a deeper dish. Cover with VH sauce, and bottle of Italian soda. Cover dish with aluminum foil, bake in oven for another hour. Enjoy!

You can adjust the sauce… add more pop to make a thinner sauce. It’ll cook down in the oven.

This recipe is versatile… the combinations of seasonings, sauces, and pops are endless! 

Delicious!

dinner ditty ~ Who's That Girl? - Eurythmics

Slow Cooker Bread!

So, I've been playing around with a slow cooker bread recipe. Right now, I have a red onion, chive, and Parmesan loaf in my slow cooker. 

The recipe is quick, easy, and versatile. Play around with it! The loaf it produces isn't very big, but if you do have leftovers, toast the slices or use them in stuffing. Delicious!

Here you go!

Slow Cooker Bread

2 cups all-purpose flour, or, play around with different multigrain and whole wheat flour

1 tsp each dried rosemary and dehydrated garlic flakes

2 tsp granulated sugar

1 tsp baking soda

½ tsp salt

¾ cup buttermilk

2 tbsp olive oil

In a large bowl, mix together flour, rosemary, garlic, sugar, baking soda, and salt. Make a well in the centre.

In measuring cup, mix together buttermilk and olive oil. Pour into well and mix just until blended.

Knead to make dough fit the shape of your greased loaf pan/bowl and place in said bowl or pan.

Tightly cover pan/bowl with aluminum foil. Place in slow cooker and pour in enough boiling water to come 1 inch up the sides of the pan or bowl. Cover and cook on high for 2 ½ to 3 hours, Unmold and serve warm.

dinner ditty ~ Code Monkey - Jonathan Coulton

I haven't forgotten you!

It's been a busy few months. That said, I have no real excuse for not posting. Hopefully, I'll be going out for dinner tomorrow with Lily. I'll take heaps of pictures!

See you tomorrow!

Christmas cookie countdown?

I'm thinking about doing a Christmas and/or holiday cookie a day at the store during December. Do you have a favourite holiday baked good? I want to make London Fog Icebox Cookies! 

dinner ditty ~ Headache - Frank Black