Soupy weather

Coming to spring, it has been drizzling almost every day. We have many rainy days in the beginning of spring in Korea, too, then flowers of all sorts of colors blossom everywhere, including the cherry blossom. It is quite a sight to see everything come back to life breaking the bareness of winter.

Our house looks so empty after selling all the big furniture. We are back to the stage of eating while sitting on the carpet again. We need something to lift up our spirits and bring warmth. Seafood Chowder, my choice of comfort food, made with a sweet potato or kumara as called in New Zealand.

We have never seen seafood chowder on menu at cafes or restaurants in Sydney. It always seemed a very New Zealand thing, but apparently, the first English settlement in America created the word ‘chowder’, which was similar to Latin or French word for ‘a hot pot’, and one of the most popular was clam chowder cooked with cream. But’ seafood chowder was a traditional dish in Ireland’, says Google, Manhattan seafood chowder, though, is cooked in tomato, not cream. It is  interesting how different parts of world adopt the same recipes in different ways.

Blue Scones

Sorry, folks, what I’m going to post here happened to be about blue berries again. I love blue berries along with strawberries and cherries. I would have my porridge with those berries and yogurt with honey.

I was nibbling at some croissant as I felt like some sweet treat. Then, I quickly looked up one of my baking reference blog and found this scone recipe. As I am a never-follow- recipes person, heh~:-p I looked for a part in the recipe that I could have a little fun with. Too obvious and simply. But I still managed to crack it and sneaked in half cup of each soy flour and millet flour replacing white flour.

I am very excited to tell you how tasty the scones were. They were the best scones I have ever had. Very flavourful, very very yummy! They were gone very quickly. I am definitely making these again very soon.

The Proof of Creativity

Who could guess what sort of pizza that is? When I told my work mates about the pizza, I have to admit, I got some funny responses. But who cares? As long as I liked it.

I would call it…hum…’The Blue’. As you can guess by it, it has blueberries and blue cheese. I came up with the idea of making this weird sounding pizza only instantly when I ran out of ingredients after getting through 3 pizzas. heh~yum :-p I’m sure you guys often see on cheese packages berries or other fruit particularly with blue cheese, so I figured sweet fruit taste would compliment the sharpness of blue cheese.

If you like blue cheese and want to enjoy it to the full, then it’s one of th best ways to do it. Olives weren’t really necessary. They rather killed the flavour of blue cheese, so leave them out if you are going to make one.