|flowers in spring.|
With only about two months left of this year, I am once again struck by how fast time has been speeding by. Each year that passes now seems to be infused with a stronger sense of urgency. Simon and I are talking more about hopes and dreams for the future: thinking about doing things differently, thinking about embarking on new projects together.
And by the way, while, as yet, it is mainly just a hobby for Simon, I've been hassling him about getting his photography out there and it's starting to yield results already. He recently won a contest with this absolutely stunning photograph of pigeons at the Gateway of India in Mumbai. So proud!
|Gateway of India.|
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What else has been going on? I was invited to be a guest at the launch of Senoritas' late night menu and new cocktail list recently, where I was introduced to "antojitos", Mexican street snacks which translates literally as "little whims" - how poetically cute! Simon and his DSLR came along for the ride. I've included a few photos below; if you would like to see more, feel free to hop over to my Facebook page where it's under the Media / PR Events photo album.
Being greedy we tried almost everything that was on offer, except for one of the cocktails. Some highlights of the night: Chicharrón de Puerco (crunchy pork crackling served with guacamole and salsa), Chocolate Dia de Muertos (dark chocolate ganache with guava jelly and chilli), and the El Pimento cocktail (who knew capsicum could be so tasty in a sweet alcoholic drink?).
|chicharrón de puerco (crunchy pork crackling) at Senoritas.|
|chocolate dia de muertos ("day of the dead" chocolate) at Senoritas.|
|cocktails! at Senoritas|
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Also, I figure it is time to tell you more about how quinoa has been taking over my life this year. In fact, it's kind of a staple these days. I've been cooking quinoa more often than I cook rice - a pretty big deal coming from someone with an Asian background! It takes just 15 minutes and it's so easy to throw a few things together to make a full meal. Admittedly, I haven't done anything particularly precise or exciting yet, but when I do I'll be sure to share a recipe with you all.
|a simple quinoa dish.|
What are some of your recent delights?