I feel as I am getting into another chapter and I am very happy about it. The last two weeks of this semester were so stressful, I think I am ready to move on and there is definitely a lot to look forward to!
While I'm finishing up with school work, I am getting ready for my 2-week European trip. Since we got three weeks off after this semester, I decided to go on the other side of the pond to ''run some errands''. I will be visiting my family in Holland, attending the World's largest baking and pastry fair that is held every 3 years, and you can read more about it here. After that I will spend a few days in London as well. Lots of going on!
I must say I really need to get away for a bit and I will be back with many many news and updates. You better be ready to hear all the latest news in the World of baking and confectionary.

Happy second day of fall!

I eat so much Avocados, there is just so much you can do with them! Avocado is like quinoa, it can be used in sweet and savory applications. It is so creamy, smooth and perfect to spread like butter or used as a dressing, great with smoked salmon, soft boiled eggs, cottage cheese and Dijon mustard, or even in a smoothie with bananas!

This was my lunch the other day, and let me tell you...I LOVED it. I think the beer made everything better :) It is the Wasa Rye cracker with some Dijon mustard, perfectly ripened avocado, sea salt, freshly cracked black pepper, and almonds from my hometown on the side. And of course, a class of cold Carlsberg beer. Amazing.
If you have any cheese, it's a great addition. 6 month old Manchego would be a winner!

Just cooked plain with salt, or with the addition of freshly cracked black pepper and coconut oil? Maybe with cream of avocado? And some cottage cheese? With olive oil and cayenne pepper? Mixed with tzaziki sauce? Cooked in soups? With ratatouille? With tomatoes, olive oil and basil? Or even cooked with milk, sprinkled with nuts and agave?
We tried it ALL.



There are 1,000 ways to make quinoa and that is mine and Stacey's main staple, it is always there thanks to her dad who sends us a 5-pound (2.5kg) bag every one or 2 months. I absolutely love quinoa because it has a light, fluffy texture when cooked, and a slightly nutty flavor because it's packed with nutrients, especially proteins (12%-18%). That is why it has been used for 6,000 years in the Andean region of South America where it grows best in well-drained soils on about 4,000 meters.
There are different quinoa varieties, such as red and black. I never tried the black one, which I am about to get this weekend at Whole Foods. Exciting!

Unlike wheat or rice, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is also a good source of dietary fiber, phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.
In its natural state quinoa has a coating of bitter-tasting saponins, making it unpalatable. Most quinoa sold commercially in North America has been processed to remove this. BUT, this biterness is actually good! It has beneficial effects during cultivation as the plant is unpopular with birds and thus requires minimal protection.

The way to cook quinoa is pretty easy. Cover it with water, bring to boil and then drain to remove possible saponins. Put it back in the pot, add salt and water in the ratio of 2 cups of grain to 1 cup of water. Cook at low simmer for about 14-18 minutes, or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it. When I cooked it for the first time, I had no idea whether it was done or not, but when you prepare it more often, you notice it.



I must agree with the Incas who called it ''The mother of all grains''.

Let me tell you, this semester that I'm about to finish is a killer. They are doing some changes in the program so instead of 15, this semester got compressed into 12 weeks, with the same amount of material. I must say it's the first time I'm so suffocated with the amount of work. It will be over soon! (3 more weeks)
In the meantime, Stacey and I have been working on a very special project which should be done by the time we graduate (February). We are very adventurous with food and trying new things and as a student without a car and ability to drive to the grocery store or the market, you need to be creative. There are always staples in our pantry and when we do get a chance to get groceries, miracles happen! :)
Yes, food at school is great, but it doesn't change that much and you get a little bit tired of it...Also, we are very particular about what we eat because today you don't even know what's put in your food, with what chemicals was treated, and the term ''organic'' has become way to be big to carry that term.

Sooo, we find our way around somehow, which is why each dish has it's own story and all of it is going down on paper ;)

My favorite lemon-banana-ronnybrook milk-with a hint of cinnamon smoothie that I had this morning. Make sure you have that big bubble tea straw for the full experience ;)