So as with anything in life, there are pros AND cons to my new abode. For instance, my little home doesn’t really have a stove..or an oven.. well, I have one single stove thing but it takes AGES to heat up and even longer to COOL down. In short, it’s shit and it wastes a lot of energy! So today, I experimented by making scrambled eggs in the MICROWAVE. Obviously this has been done before as there are numerous recipes posted over the internet but I am so overjoyed at my success that I just HAD to share the “recipe” with you! 1 free range egg 1/4 cup milk Place both ingredients in a microwave safe cup and whisk until combined. Microwave on high for 50 seconds, stir. Then microwave for a further 45 seconds. To finish, sprinkle with seasoning – I used Japanese 7 spice. Oh my goodness; so fluffy and quick! Why hadn’t I made this before?!
To put it mildly, Vanya Maw is Wonder Woman. Armed with a precious orchard, a roving kiosk (mostly found at the Riccarton Rotary Sunday Market – isle H) and a pack of extremely loved animals, her mission for world domination is simple: make bread not war.
Since 1992, Vanya Maw has been running Wyenova Organic Farm situated at 740 Waterholes Road (less than 10 minutes from Hornby) where she farms just about anything eatable you can think of; ample vegetables, fruit, nuts, wheat, stone ground whole-weat flour, wool, red clover herbal hay, free-range eggs, honey and more! On most Sundays, Vanya sells her organic produce alongside delicious vegan slices, cakes, soups, sandwiches and more at the Riccarton Rotary Sunday Market. What’s so sweet/special about Vanya is that she is not concerned with making a profit but is instead, content with very little. In short, she is extremely spiritual, taking utmost pleasure in nature and the outdoors. (She’s such a big/little cutie!). So go on, pay her a visit this Sunday and I promise you won’t be disappointed! In fact, I’m just about to toast some of her purplewheat loaf (which she grows, grinds and magically turns into bread herself) for brekkie. Nom nom!
So, TGIM everyone! Wishing you all a week of health and happiness.
I’m welcoming a busy week ahead by nourishing my body with boiled free-range eggs and steamed asparagus soldiers. If you would also like to do the same, then all you need is a bunch of asparagus and some eggs. First, wash the asparagus, then bend each spear until it snaps; to remove the woody bottom end. To cook, boil or steam. Thin spears take about 2-3 minutes whilst thicker spears take 3-5 (keep an eye on them to avoid overcooking – ideally, the spears should be firm enough for dipping). Next, soft boil your eggs (3-4 minutes) then serve with the warm asparagus. Lastly, get dipping!