The theme of the last few days has been The Move. We spent Saturday and Sunday buying some essentials for the new place. Rebuilding your home after you left the majority of it on an East Village curb 10 months ago is difficult – but exciting!
Saturday night was ugly and rainy and we had spent the afternoon in a massive shopping center (Bondi Junction has now been dubbed The Junc), so we decided on something fun and homemade for dinner and settled in with some Almost Famous and Banrock Station casket (oh yeah) Shiraz Cabernet. I was inspired by this Ryn and Cordie recipe for Pork Gyoza they posted on Twitter last week. They were delicious. I loved the addition of minced black beans and the ginger/scallion combo with the pork was perfect.
The mint, coriander and chili dipping sauce was nice, but I think it needed something. I’ll have to play around with it next time. The recipe made plenty, so I’ve got a supply of these babies waiting in the freezer.
Monday was the move, pretty simple considering our lack of stuff. Ikea furniture building has consumed these past few days, as has treating a cold I developed, conveniently enough, on move in day. Luckily, I have my new beautiful kitchen (I am in love) to cook all the healthy, get-well kind of meals I can dream up.
Since it is Spring here in Sydney (despite my best efforts to wish it Fall), it’s asparagus season. I went for a classic that most asparagus enthusiasts could tell you is an A+ pairing: poached egg+grilled asparagus (a little Parmesan doesn’t hurt either.)
Next up on the Get Well Menu was white bean and silverbeet (swiss chard to us Americans) soup. Nothing fancy just some onions, garlic, vegetable broth, carrots, chili peppers (to clear the sinuses and because I had them) and of course the headliners, white beans and silverbeet. And again, you can’t go wrong with a little sprinkle of Parmesan to serve. Makes you feel special.
Then came The Ultimate Shake This Cold Shake (well, smoothie really): Almond milk, 1/2 a ganny smith apple, 1/2 a pear, a big silverbeet leaf, a generous scoop of honey, cinnamon and nutmeg. It may look funky and green, but it is seriously tasty. I love to throw a handful of greens (spinach and kale work perfectly too) into a smoothie – the sweeter fruit and honey flavors easily mask the mild earthiness of the greens. You get a bonus health boost without sacrificing taste. Win win.
And then there was carrot, mint and silverbeet (I have a big hunk of this stuff, clearly) salad. I tossed this food processor miracle with Heidi’s Magic Sauce and some feta for an enjoyable Vitamin A injection.
…and now I’m feeling better! And we have a home complete with our record player – flown in all the way from New York. Win win win.