Well, it goes without saying that this blog is dormant.
In case you are interested, my active blogs are here:
aesthetikitten - love, beauty, decadence
honey on my lips - my body diary
i’d love to wear - fashion wants
The body diary is there because I’m trying to change the things I put in and on my body. This food blog will probably be active again when I’ve got my new diet in motion.
Note: Not a diet to lose weight, but a diet to allow my body to work the way it should. Healthy local organic in-season fresh foods. Difficult, but one step at a time… :)
See you around!

honeyonmylips:

My new best friend.

honeyonmylips:

My new best friend.

milkcocoon:

iloveyumfood:

Smoked salmon+Cream cheese Bagle sandwich

milkcocoon:

iloveyumfood:

Smoked salmon+Cream cheese Bagle sandwich

“Your taste is the one
and only flavor I will
ever truly need.”
Daily Haiku on Love by Tyler Knott Gregson (via tylerknott)
Thyme for Pasta (via Chef Austin)

"Thyme Olive Oil (homemade) sauteed shrimp with my favorite sun-dried tomato & asiago sauteing sauce, then deglazed/finished with a splash of orange juice. Tossed with lemon basil linguini and fresh thyme. "

Thyme for Pasta (via Chef Austin)

"Thyme Olive Oil (homemade) sauteed shrimp with my favorite sun-dried tomato & asiago sauteing sauce, then deglazed/finished with a splash of orange juice. Tossed with lemon basil linguini and fresh thyme. "

RICE WITH SWEET CORN

For 2 persons:
1 chicken breast
half tin or sweet corn
1 little cooking pocket of rice
some curry powder
salt, pepper, olive oil
parsil for decoration

Cook the rice in salty water. Cut the breast into little pieces put salt, pepper and curry over them and fry a bit in olive oil.
Put some rice on a plate with some sweet corn and the breast cubes and decorate with some fresh chopped parsil.

PHOTO & RECIPE SOURCE — Nr. 21 by *AannNdddDI on deviantART

RICE WITH SWEET CORN

For 2 persons:
1 chicken breast
half tin or sweet corn
1 little cooking pocket of rice
some curry powder
salt, pepper, olive oil
parsil for decoration

Cook the rice in salty water. Cut the breast into little pieces put salt, pepper and curry over them and fry a bit in olive oil.
Put some rice on a plate with some sweet corn and the breast cubes and decorate with some fresh chopped parsil.

PHOTO & RECIPE SOURCE — Nr. 21 by *AannNdddDI on deviantART

So for you and one more person you need:
1 little chicken breast (or one big half)
6 slices of pineapple in light syrup
1 boiling pocket of long type rice
chicken spices, salt, pepper
honey
flour
olive oil or butter

Cut the chicken breast into little pieces, spice it a bit and fry on a tiny amount butter or olive oil. Put the rice to boil in salty water (or water with vegetable powder), don’t overcook!
Chop the slices of pinepple into halves and pour some honey on them. Mix around 1-2 dl of pinapple syrup with 1-2 teaspoons of flour and very little salt and put to fire. Stir well till it becomes saucy.
When the rice is ready put some on a plate. Take out the chicken breast from the pan and in the butter or olive oil what remains fry the pinapple pieces for few minutes, until they get a nice golden color. Then add the breast pieces and the pinapple near the rice and pour some drops of the sauce.

PHOTO & RECIPE SOURCE — Nr. 34 by *AannNdddDI on deviantART

So for you and one more person you need:
1 little chicken breast (or one big half)
6 slices of pineapple in light syrup
1 boiling pocket of long type rice
chicken spices, salt, pepper
honey
flour
olive oil or butter

Cut the chicken breast into little pieces, spice it a bit and fry on a tiny amount butter or olive oil. Put the rice to boil in salty water (or water with vegetable powder), don’t overcook!
Chop the slices of pinepple into halves and pour some honey on them. Mix around 1-2 dl of pinapple syrup with 1-2 teaspoons of flour and very little salt and put to fire. Stir well till it becomes saucy.
When the rice is ready put some on a plate. Take out the chicken breast from the pan and in the butter or olive oil what remains fry the pinapple pieces for few minutes, until they get a nice golden color. Then add the breast pieces and the pinapple near the rice and pour some drops of the sauce.

PHOTO & RECIPE SOURCE — Nr. 34 by *AannNdddDI on deviantART