Ariana M.'s Profile

Did you know that you can also brew beer with nettles? I made a really simple one using nettles, brown sugar, and lemon juice-- it turned out like a great IPA, and was ready to drink in just two weeks! Plus, we still were able to cook with the greens after brewing them as a tea for the beer-- win, win, win!
Here's how I made the nettles beer: http://and-here-we-are.blogspot.co.uk/2013/03/making-wild-nettles-beer.html

Right now, I'm listening to the melody of my ice cream maker churn out this fantastic ice cream: http://and-here-we-are.blogspot.co.uk/2013/02/saffron-and-rose-persian-love-ice-cream.html SO WONDERFUL!

I haven't had any of the Dogfish brews that you mentioned, but I have been making my own "Ancient Ales." I brewed a really great beer that tasted like an IPA with wild stinging nettles, and right now I am testing out a Victorian recipe for beer made with molasses and bay leaves-- it's a lot of fun!

Here's the post I wrote about the Stinging Nettles Beer: http://and-here-we-are.blogspot.co.uk/2013/03/making-wild-nettles-beer.html

I love cooking with rose water. One of my favorites is making rosewater and saffron ice cream-- it's amazing! Here's the recipe: http://and-here-we-are.blogspot.co.uk/2013/02/saffron-and-rose-persian-love-ice-cream.html

We use a lot of coconut milk at our house! I love to braise greens in coconut milk with ginger, and one of my family's favorite meals is this coconut chicken curry: http://and-here-we-are.blogspot.co.uk/2012/12/comforting-suppers-warming-coconut.html

My sick day dish is always a pungent curry with lots of ginger and coconut milk. Like this one: http://and-here-we-are.blogspot.co.uk/2012/12/comforting-suppers-warming-coconut.html

My absolute favorite breakfast is the magical combination of bacon, avocado and grapefruit.
There is actually a great little e-book out that I have that has a whole bunch of grain-free, egg-free breakfast options (that's what the whole book is dedicated to.) You can check it out/ buy here: http://bit.ly/Zh4W1L

For Sunday breakfast I'll be cooking Shakshuka again, for the third week in a row! My family can't get over this recipe that tastes like sunshine, here in grey old England: http://and-here-we-are.blogspot.co.uk/2013/02/shakshukah-edible-morning-sunshine.html

When I travel, I like to pick up traditional, utilitarian items for my kitchen. I bought little olive wood cutting boards in Bellagio, Italy; small copper, silver, and bronze spice grinders from Antalya, Turkey. I brought many beautiful, functional vintage pieces from our time in Germany. And I have also ordered a traditional German fermentation crock online-- I love the beauty of functional items in my kitchen. Somehow, I feel like it honors past traditional foodways, and I like brining that into my kitchen and daily cooking.

Here's a post showing the souvenirs I brought home form Turkey at this time last year:
http://and-here-we-are.blogspot.co.uk/2012/02/tangible-memories-souvenirs-from-turkey.html

The very first time I made a "real" stew was on Valentine's Day six years ago. My daughter was a little baby, and we were broke. I wanted to make a romantic dinner for my husband, so I had some neighbors help me set up a little "cafe" on the tiny little back porch we had on our apartment. I actually used a staple gun and a whole bunch of duct tape to make a red satin canopy on that little stoop, and then I squeezed in a tiny table and a couple of chairs. I cooked all afternoon, and once the baby was in bed, I served him three courses out there. He was so excited about that beef stew that I have made it regularly ever since.

Here's my recipe: http://bit.ly/12lgMwu