Sunsets are distracting!

My time in Florida is winding down. I wanted to make just a few more recipes before I left tomorrow, and we had leftovers for dinner, so I thought a perfect snack for after would be brownies!!!

103. Very Quick Brownies - *Afters*

These were indeed very quick to make. I got to use my friend's lovely red KA for this; I almost feel like I'm cheating on my cobalt blue boyfriend, but I'm a baker, does he really expect me to be faithful?!

So, first I started by melting some chocolate and butter together in a pan. I used a combination of 70% cocoa Green & Blacks and milk chocolate.

In the mixer bowl I whisked the eggs and sugar together. To this I added the melted chocolate and then folded in some self-raising flour.

Then, it was just a matter of buttering and flouring the pan (since I didn't have any parchment), and scraping in the mixture. The pan was a bit too big for a brownie pan so I had to do some clever tilting maneuver!


I was fortunate enough to have some kids around to lick the bowls and scraper! Perhaps a bad idea to give them chocolate so late, but I didn't have to tuck them in. Muahhahahahaha.

I set the timer on the oven and put the pan in to bake. The recipe says 20 minutes, but I was planning on checking it after 15 since I knew the mixture would be thin due to the wide pan. And then, this happened...



We sat outside in the gentle breeze, watching the sun go down... It would be my last before my wonderful trip was over. :'( When I came back into the kitchen, there were three minutes left till the brownies were 'done', but I saw that they were far too dry for salvaging. Those who know brownies know that a mere minute makes all the difference; I was walking a tight rope already by using a big pan. Argh, shoulda known better!!

I have to say, though, that my audience loved them!!! They were perfect, they said, with vanilla ice cream. I went a bit overboard with the 'presentation'. Here is the artist at work:


I look a bit demonic with that grin! The things some powdered cocoa would do to a girl!

Voila! The finished product!


Well, all in all, not a bad effort, and as long as the hosts are happy, so am I!

So this is indeed my last night here; I leave tomorrow evening... I have been silly the last few days, and probably laughed and swam more than I have ever in such a short amount of time. The company is great; so is the weather and the cooking. It's really any foodie's dream, but then again, you also gotta have friends like these, and they are so damn special, that would be pretty hard to come by every day. I am lucky!

Good night! :D

Rated Double 'R'

Time for more dessert!! I said I need to get through the Afters chapter!

102. Rocky Road - *Afters*

So, for after dinner tonight, I made another 'American' classic; rocky road. Most Americans know Rocky Road as an ice-cream flavor. Tom's version is more deconstructed, and each ingredient gives its own special note.

I melted some milk chocolate and quickly tossed it with skinned hazelnuts and mini-marshmallows. I spooned some blobs of it onto some foil and let it cool.



It wasn't long before the peanut gallery discovered it!



At this point it was already evening and the kids were on a strict no-sugar policy, so this dessert was for adults only!

After the mixture cooled, I added it to some cold vanilla ice cream. The combination was heavenly. Such a simple recipe and so incredibly delicious.



Just to prove I'm not a strict person, I saved some of the blobs for the kids to have tomorrow after their lunch -- and their mummy agrees that it is ok.

This is something that kids would really enjoy as well!

Kid's Play

Back home in Brooklyn, I don't have a big audience for sweet treats! Rafa doesn't have much of a sweet tooth, and let's face it, eating one dessert after another is definitely something my widening hips can't handle!

My friend has four young boys, so I think I was in good company here to try out a kid favorite - s'mores!

Tom's version of s'mores are a bit different than the traditional- which are traditionally made on the campfire - graham crackers sandwich together marshmallows and chocolate. Fantastic! Tom's versions has all the same ingredients, just mixed together in a different way so they are actually a sort of traybake, as the Brits would call it. Lisa and I joked that we should have a bake sale here and make a fortune! Ah, maybe next time! These s'mores were all for us!

101. Something 'Smoreish' - *Afters*

The first thing I did was melt some butter and mix it up with crushed graham crackers!



Then I melted some milk chocolate in a pan (Tom calls for 'dark' but since my audience was pint-size, I thought I'd keep it kiddie-friendly) and started to melt some mini-marshmallows into it. When it was slightly melted, I just mixed it all up with the graham crackers and butter combo. In a buttered pan, I scooped this mixture -- but wait, I had a few distractions before I did that. The kids saw chocolate and marshmallows and they came runnin'!



So once they got a fix of the yummy concoction, I spread the mixture into the pan, with some help! ....



And let it set for about a couple of hours in the fridge. We had some awesome pool time and then a lovely lunch -- the s'mores were dessert!

Needless to say, they were a BIG hit, with the grownups and kids! They were a good bartering tool to make the kids finish their lunch first. I put my negotiating skills at work!




Whatever was left, I cut up and put in a tupperware container - I AM the suburban domestic goddess! LOL.



I could get used to this kinda thing!

Paradise Found

Just so all you don't think I'm in some kind of kindergarten hell, I wanted to share some pictures of my first two days here.

This place is lovely -- steamy, but lovely!

I have been accepted with open arms by this most wonderful family -- and I feel like I know all them already through pictures and stories. It is great to see them 'in the flesh', so to speak.

This morning I made the boys (and girls!) some french toast. I have become some sort of domestic goddess. Not sure what it is, but I feel excited and thrilled with cooking. And couldn't have come at a better time! I think I'll get through some more Cupboard Love recipes here, so watch this space for that.

Well now I'll just let the pictures speak for themselves.

A Quiet Night In

The Western Florida tour has officially begun!

I woke up in the crack-ass of the morning (yes, like 4AM, start feeling sorry for me now!) and made my way to JFK. About three hours later I was riding way too fast in a very fabulous corvette!

The rest of the day was spent seeing the wonders that suburban Florida had to give! I was very much looking forward to a lovely and quiet dinner with the Von Trapp family. I had decided to make a family favorite; pasta!

100. Spaghetti with Ricotta and Herbs - *Pasta*

As most of the pasta dishes in CL have proven to be, this one was really a doddle, especially with the help of a very eager basil picker!



You basically boil up some spaghetti and get the sauce ready while it is cooking.

The sauce consists of ricotta watered down by some pasta water, with olive oil, basil, lemon juice, and some salt and chilli flakes mixed in. Since I wasn't using sheep's milk ricotta, I added some parmesan to zest up the flavor.



After the pasta was done I just tossed it with the sauce and brought some parmesan to the table for serving.



The pasta was loved by all. I have to admit to adding loads of parmesan as the pasta still required it. The dish was fantastic!! Even a feisty four-year old went in for seconds!

After dinner, we decided to partake in some lovely bananas.



My, they make them big in Florida! ;)

And then we had a quiet night just chilling! Click here to see what I mean.

Apples 'n' Vermicelli

Forgive me, Tom, for I have sinned. Due to the fear of OD'ing on Sour Skittles, I have yet again delved into my new Apples for Jam book. I couldn't help it -- I didn't have enough ingredients to make any of your meals, plus I was hit with a fit of childhood nostalgia!

I made the very simple Vermicelli Soup with Lemon and Butter. This soup reminds me of my youth, especially in summertime, because in the humid heat of summer I remember playing outside with my friends. My mom would call me to come inside for lunch. I ran into the kitchen, starving, to be greeted by a hot chicken soup! You would understand my pubescent curiousity as to why my mother would serve me soup when it was boiling outside. I think she once told me it would cool me down - who was I to argue; it's not like I knew how to make anything myself.

The soup, mellow and comforting, made from scratch - I don't think my mom ever used stock cubes - had some lovely vermicelli noodles in there, with green flecks of parsley. It was the best lunch! And now I have found it to be a fantastic dinner!

Tessa Kiros' version of this soup has butter and lemon mixed in with the stock, and then mint and parmesan added at the end. I love lemon and mint in soup! I first fell in love with lemon in soup when eating Nigella's Happiness Soup. It really makes the soup at times!

Eating it I remembered coming in on that warm day - I must have turned 14 that week. I was wearing a green Champion t-shirt (remember when Champion anything was popular?) and white spandex leggings with the bottoms cut off and some lace was there in its place. With great sorrow, I should let you know that these cut-off leggings seem to be making it back into fashion. Lord help us! Well vermicelli soup should never go out of fashion - it is ultimate comfort. Growing up, whenever my mom would serve me soup, she would add the cooked vermicelli separately, at the table. She would ask me how much I wanted - I said 'Eeshaw, eeshaw!' -- 'More, more!' Some things have never changed. Ultimate carb heaven!

** I should mention that the Cupboard Love project is going on the road. Next stop, western Florida! Now, this 5-day trip could go very very well, or very very badly, project-wise, of course. I could come back making loads of recipes, or I could just lounge at the pool for all that time and make nada. Only time will tell, so watch this space!

The Picky Eater Overcomes Salmon!

Here's a little lesson about picky eaters: Most of us don't like certain foods, not because we have tasted it and not liked it, but instead because we didn't like the look of them, they smell funny, everyone seems to like them and we need to be 'different', etc. Salmon, for me, is an interesting case. For a long time I used to love to eat it cooked; and then one day, I had a horrible kedgeree-making experience and I have gone off salmon altogether. Mind you, I still love salmon in sushi form, and of course, smoked salmon. Hey, I'm a New Yorker!

98. Grilled Salmon - *Grills*
99. Posh Mushy Peas - *Grills*

I mentioned previously that in CL's Grills chapter, Tom shows various ways of cooking different types of fish and seafood. For the purpose of finishing this project on time, I decided to lump fish into one category, and seafood into another. With the grilled shrimps already done a few days ago, I thought I'd finally tackle my fish aversion, namely for salmon!

I picked up a nice piece of salmon fillet and decided I would pair it with some mushy peas. Tom's recipe for the peas actually comes from Nigella. He says he had seen her prepare it on TV but cannot find it in any of her books, so he made up his own from memory. Tom, psst, if you're reading, How to Eat!

I started on the peas and salmon at basically the same time as neither took very long to cook at all.

I blanched a garlic clove in some salted boiling water for a few minutes, and then I added some frozen peas and a couple of mint leaves.

While this was simmering, I oiled a hot pan and seared a salmon fillet skin-side down for about three minutes. I turned it over briefly and then tranferred it to a baking pan. I know that salmon tends to be sort of bland unless heavily seasoned, so instead, I took some advice from the ladies at Nigella.com and made a paste of mustard and maple syrup. I brushed this on the salmon before putting it into the hot oven.

Then, since the fillet was quite small, I only baked it for about 3-5 minutes. It was perfectly done, and not too dry!

While the salmon rested I quickly processed the drained peas, garlic and mint with some sour cream (Tom says creme fraiche, but for only a teaspoon, I didn't want to make a special trip), butter and salt.

Then all I had to do was serve up the salmon with the mushy peas.


The salmon was yummy - it was perfectly cooked, and the glaze definitely gave it a special flavor. The peas were good too! I love the combination of flavors, not to mention how gorgeous they look together on the plate!

Well I guess I'm growing -- I finally ate salmon after my two-year hiatus! Next, anchovies! Yeah right!!!!

Strong Flavors

At this moment, I amwondering about the fate of this project. I don't want to throw in the towel, but I have to be honest that with this hot weather and general non-inclination to cook anything, I have fallen behind. So right now, I'm not making any decision either way. I will continue cooking and see what happens... For the moment, I'm still here.

Well, with such strong feelings must come a dish with strong flavors. I found it in CL's Pasta chapter.

97. Sapori Forti - *Pasta*

Sapori Forti, in Italian, Tom says, means 'strong flavors'. The strong flavors are incorporated into the sauce for the pasta. My version was a bit toned down, omitting the anchovies and capers.

The sauce is cooked while the water for the pasta is boiling. Basically, all you do is soften some onions and garlic in oil. It is alright to cook them on a high flame so that the onion catches and caramelizes a bit.

If you were to add anchovies, you would do so at this point, when the onions are soft. As you all know, I do not like anchovies at all, so instead just added the rest of the ingredients, minus the capers: pinenuts, chopped mint, chopped olives (I only had green but Tom recommends black!), and plump raisins that have soaked in a bit of warm water. You take this mixture off the heat and add a bit of olive oil to loosen it up. That's it!


The sauce is then just folded into the cooked and drained pasta - the recipe calls for linguine or spiralli, which Tom explains look like chopped up telephone cords. We have rotini here, so I used the tri-color ones we had laying around.

Since the ingredients of the sauce are salty, Tom says not to salt the pasta any further. But, since I only had olives as the salty ingredient, I found that my pasta needed a tad more salt. The pasta was really lovely though - I love the combo of caramelized onions with just about anything. I also love olives and raisins, so this combination was quite welcome! Mmm.

For dessert, I put my new Kitchenaid ice cream attachment to use (birthday present, you see!), and made Strawberry Sorbet from Apples for Jam (another bday gift - I was spoiled!).


A fantastic lunch! I have a bit of pasta leftover so am looking forward to my lunch tomorrow!

The Red, White and Shrimp!

With a bit of a hectic holiday weekend and no real inspiration to cook, I had to fit in a CL recipe somewhere!! I decided to make a bean and shrimp salad for our 4th of July BBQ, and utilized Tom's method for cooking shrimp in the process!

96. Grilled Shrimp - *Grills*

The fish/seafood section of the Grills chapter is a bit tricky! Tom divides it up into different types of fish, and lumps the seafood all in one category. Since I am not a big fish eater, and since making every type of fish would throw me off the project altogether, I decided for the Grills chapter I will make one type of fish and one type of seafood. I have not yet decided on the fish yet for my project, though am psyching myself up for salmon, but I know my favorite seafood has to make an appearance - shrimp!

The recipe for the bean and shrimp salad comes from Nigella's Feast and At My Table column. Now, for all intents and purposes, the shrimp are not actually supposed to be fried/grilled - they are actually boiled, but I don't think Nigella would object, especially since it is a summer type of dish!

The grilling is fairy simple, as per Tom's instructions. He says seafood such as shrimp and scallops only need to be seared on both sides in a tablespoon of oil. That was easy enough! I had to work in batches, since there was no way a pound of shrimp was fitting in my frying pan.
All in all, it didn't take long, and the result was some beautiful pink and plump shrimp!

They were ready for the salad. The rest consists of some borlotti (cranberry, roman) beans mixed in with some chopped garlic and sea salt. They are then tossed with the shrimp with a bit of oil and some lemon juice. And that's it! The beans and shrimp are mounded on top some radicchio leaves and ready to serve! I assembled the salad at my sister's place for the BBQ.


The BBQ was eaten indoors because we weren't sure what the weather would do. It was an incredibly hot, hazy, sticky day. Ah, typical New York summer, and which also would mean it would start pouring any second. We had loads of meat and veggie dishes -- sausages, chicken wings, grilled sweet potato, Israeli pickles, grilled and boiled corn on the cob. But no BBQ is complete without a lovely dessert!

This time I turned again to Tom's Strawberry and Polenta Shortcake. You may remember that when I made this last September, I didn't have scales and must have measured the flour wrong because what I got was a shortarsecake. This time I used my scales in glee and got two perfect sponge layers. I filled the middle with whipped heavy cream and fresh and gorgeous strawberries. Then, I sprinkled the top with icing sugar and some strawberry decorations. Beautiful!

The cake was a big hit!!! It isn't a big cake, but that not that small either. It was completely demolished. Not one crumb left! That is a triumph for me, as even when I make the most delicious cakes, usually there is at least one slice left at the end - baker's treat. Nope, no such luck. I got a small piece, seen below, but no seconds!

Everyone kept saying how they loved the texture of the sponge - and how it had a hint of lemonyness in it! I have to agree, this is probably my favorite cake to eat at the moment! Both of these recipes are really fantastic. I'm so glad I got to remake this cake and also try out Nigella's lovely salad. She is a marvel!

Back to Square One

Or rather, to recipe number one. I'm starting with the first recipe in Cupboard Love; pasta and tinned plum tomatoes.

95. Spaghetti and Tinned Plum Tomatoes - *Pasta*

A wise woman once said, well actually she said it just two days ago, "anyone who does not shun tinned toms is my kind of person." Thanks, Redhead! I completely agree. Beautiful tinned plum tomatoes are one of the key cupboard ingredients, and the basic ingredient in Tom's Pasta chapter.

All you need: tomatoes and garlic!

The recipe for the pasta dish is so easy! All you do is squish a tin of plum tomatoes (San Marzano, but of course!) in a colander until you get a nice pulp. Then you add them to a pan in which you sauteed a couple of broken garlic cloves in some butter and oil. It is seasoned with some salt and sugar and is left simmer while the pasta is boiling.


One tin of tomatoes does not yield a whole lot of sauce, so I was a bit worried it wouldn't be enough for the 200 grams of spaghetti.

But once the pasta was done and drained, a teaspoon of butter was added, and the tomato sauce gave the spaghetti a nice coat. I have to admit to adding a few drops of water to the sauce as well. I topped the dish with just a sprinkling of parmesan.

The spaghetti was delicious! Rafa was a bit worried about the amount of sauce too, but after eating a few bites, he said, 'This is really good; you really surprised me!' Phew!! It's true, a little sauce goes a very long way. This spaghetti was full of flavor! This will definitely become another cupboard standby for me! Now I just need to get some more tins of tomatoes!!

Picky Eaters Club: Month 3

June is over!!! When I started this project I thought how far away the summer was; and now we're here, and one-third of it is gone! Well I am exactly halfway through my project and I am feeling scared. I only did 27 recipes in 30 days! Ok, so 94 recipes in 91 days total! I am below my required rate, yikes! Breathe, taking deeeeeep breaths! Not going to freak out! I have to admit, what a lazy-ass have I been lately -- I get into the mode where I am just running on adrenaline and then I just screech to a halt.

Well I better get my ass in gear. I have two trips scheduled for July, and I have guests coming for 10 days in August.

Let's have a look at new and fantastic ingredients I found!

La Bella San Marzano tinned plum tomatoes - the ones Tom uses - found at Dom's in Little Italy, Manhattan

yellow tomatoes - yes, you've seen the last of them, I promise. I haven't seen them for ages. Must have taken their entire inventory, but you must admit, they were fun for a bit!

dried porcini mushrooms - I'll forgive their crazy price since they're Italian and can't help it!

radicchio

oyster mushrooms

rib-eye steak (yes, my first time buying steak!)

lamb chops (yes, yes, first time too!)

Recipes I loved:

68. Spring Bean Soup - the Peckham Way - *Soup*
70. Bruschetta - *Toast*
78. Spanish Omelette - (dill-flavored variation) - *Toast*
83. Quicker Tomato Sauce - *Junk Food*
84. Napoletana - *Junk Food*
89. Marathon Shake - *Afters*
90. Dried Mushroom Risotto - *Risotto*
92. Pasta with Parmesan (sage variation) - *Pasta*
94. A Winter Bean Salad - *Larder Salads*

Hopefully this holiday weekend will be productive. Well today's a wash out - literally, going to the beach! Monday, I actually have to go to work at Crapco - we don't get that day off! The 4th, well, is the 4th. So really I have tomorrow. I'm in trouble! LOL.

I'm wilting..... wilting!

On Monday, I made one of Tom's bean salads called A Winter Bean Salad. Well, the weather has taken a turn and now it's hot here, prompting me to make a different version, something I would call A Summer Bean Salad. I'm glad that Tom opened my eyes to the wonder of beans in a salad. I had almost forgotten how much I loved them. During my B.A., I was obsessed with a kidney bean and blue cheese dressing salad!! Well my hips can't handle that obsession, unfortunately, so I made a slimmer version today shortly after returning home from work.

Here's the ingredients list:

tin of kidney beans
one punnet of mixed 'designer' leaves - chicory, radicchio, and baby spinach
halved cherry tomatoes

I tossed the salad with all these ingredients and added a homemade vinaigrette - balsamic vinegar, extra virgin olive oil, and lemon juice.

Verdict: Delicious!

Inspired by Tom, made with love by me; you should try it too!

I apologize for my unloving of Cupboard Love lately -- it seems as soon as it gets warm I am physically and mentally incapable of making a shopping list and really planning out my meals. I promise I will catch up soon! :) Don't forget about me!

I just can't help myself!!!

Many people spend their lives helping other people; finding cures for awful diseases, educating others, leading charity groups. Me, I have my own life mission; finding the perfect risotto!

Yes, I know I had risotto only three days ago, but ever since my sister compared my risotto to the ones in the Risotteria, I just had to see what she was talking about. I went to not-always accurate Menu Pages to find some reviews of the restaurant. Quite surprisingly, it seemed like 8 out of 10 were positive reviews. But it was the negative ones that caught my eye; something about risotto should never be part of a short-order type of menu, that the risotto came to the table too quickly and something had to be wrong with it. I had to agree with these people; I can't imagine tons of tables being served risotto all at once. Were there rows of stirrer-robots in the kitchen standing my risotto pots, and that was there only function. How could one or two chefs possibly produce so many risotti at once?!

This led me to search for my own perfect version of risotto. One that was made with love; where the chef stood by the pan's side, putting all of him/herself in one dish, and one dish alone. The dish would be risotto, and I would be the chef.

If you could count up to six, you would notice that I finished all the risotti recipes in Cupboard Love. I needed a challenge; so I decided to change my favorite one in CL and make it mine. I took the Chilli and Herb Risotto and changed things up a bit.

1. I used the perfect proportion of chicken stock this time - having found out what the proportion finally is after many salty risotti - the stock had a pinch of saffron in it. (Last time, you may remember, I used vegetable stock.)
2. I ladled in more stock each time and had the heat really low so I could finally get the 'al dente' bite back from the risotto.
3. I put it in a combination of chopped rosemary and sage.
4. I took it easy on the chilli flakes so this wouldn't be a three-alarm fiery risotto.

And then I got it; perfection!

'Real' chefs may disagree with me and point out ten thousand things that I did wrong - but I think it was pretty damn tasty. I may not be the smartest person around, I don't know how to play an instrument, can't hold a tune to save my life, but damn, I make some kick-ass risotto. Mission accomplished. And now I'm so full I think I'm going to pass out. Good night, all.

Winter's Eating

The tricky thing about posting about dinner the next morning is that you feel hungry all over again! And for stuff not necessarily breakfast-like!

New York has been experiencing unseasonal weather lately; not exactly freezing temperatures, but lots of rain and clouds, plus the breeze which always feels cold without some sun hanging around. It's bummed me out! I thought I'd turn to something comforting for dinner last night, but at the same time, something not too laborsome either. I found my dish in the Larder Salads chapter.

94. A Winter Bean Salad - *Larder Salads*

I have to admit that I haven't given this chapter much respek in this project! I'm not a salad type of person. I don't know why, but I find it too annoying to prepare; all that chopping, all those extra ingredients, etc. But the great thing about salads is that they could be made ahead of time, and that a lot of things constitute as a salad. The bean salad I made last night is certainly a different take on my idea of one.

The salad ingredients included one vegetable I have never actually bought, and am not sure I tasted either -- radicchio. I knew what it was though, or at least I have heard of it. I used to watch When Harry Met Sally endlessly as a kid, and it is my favorite movie - now you know how I picked my blog title. I remember at the 'double date-that-never-was' scene that Sally had ordered a 'grilled radicchio'. I thought how fancy she sounded ordering that, and imagined myself at her age doing the same thing.

So the 'radicchio' I attributed to being a very posh type of veggie. And it certainly looked posh to me.

The rest of the salad ingredients are actually pretty standard -- canned cannellini beans, 'good' olives, parsley, thyme or rosemary, and parmesan or pecorino romano. Sounds like a fab combo, no??! Well definitely definitely yes! I had jotted down the ingredients yesterday at work; Rafa had given them to me over Messenger - bad girl, Ilana, I should be working!

To accompany the salad, I decided on Nigella's Soft White Dinner Rolls from Feast. I have made these countless times so it was a no-brainer.

I had the dough rising for the second time when I got started on the salad. So, I chopped up a radicchio, after cutting out the core.

Then I chopped some rosemary (it looked better than the thyme at the store) with some flat-leaf parsley.I chopped up some olives and grated some parmesan. Then, I drained the beans and reserved their 'liquor'. I took half of this reserve and heated it on a low heat with some olive oil and red wine vinegar. To the pan, I added the radicchio, chopped olives, chopped herbs and beans. I tossed it around for a few seconds, and quickly took the pan off the heat. It's a warm salad - but not necessarily cooked. Tom gives the option that if I was to serve it warm, I should incorporate the cheese into the salad rather than serving it on top. And I did just that.

The bread rolls were done baking, and I brought the salad to the table.

It was gorgeous! A really really delicious dish - and if you didn't get that, IT WAS REALLY GOOD! No, seriously, we really enjoyed it. The sauce out of the bean liquor and olive oil and vinegar was perfect - no extra seasoning was needed. The radicchio was soft and warm and blended in perfectly with the beans and herbs. The olives added a sharpness, but were not too obtrusive. The dish was to include capers, and I actually convinced Rafa that he should try them, but just my luck, the store didn't have them.

And the dish was great with rolls too, as there was lots of 'juice' to mop up. Mmmmmm. See, now I'm hungry again!

The recipe serves 4, and I was really hoping there would be some left for me today, but no, we demolished it! Well all the more reason to make it again, which I will! Yum!