Archives for category: Lesbian

Yeehaa, the New Zealand government just conscience voted 77 vs 44 in favour of Marriage Equality. This was the third and final reading so we’ll be able to marry legally by August.

We led the world in giving women the vote, so the majority of NZers are very happy to be catching up on with human rights on this as well.

Proud and relieved to live in Aotearoa (NZ) right now.

Now I can legally and officially make my wife my wife!

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My love and I went to the local farmers market this morning and purchased some fantastic locally grown, spray free / organic fruit & vegetables and free range eggs. On the way home we called in to some friends who gave us a giant cray. So we’ve pre cooked that and are ready to make either a gumbo (my pick), or crayfish mornay. Joyous’ brother made bread today, so that’s Sunday lunch sorted.

The market haul included:
Free range eggs (& a freakishly giant hen egg that lovely Judy popped in for free), kumara (sweet potatoes), peruperu Maori potatoes, coriander (cilantro), limes, pears, avocados, pumpkin (a Provence variety…I’m thinking risotto), kale & chillies. Plus a few roses from the people that we got our wedding ones from.

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Excitingly for me, we also visited the local Opportunity Shop (charity shop), where I bought this awesome vintage Swiss biscuit maker (forcer). It’s appropriately made in the town of Lessobo hehe.

I saw it there on Easter weekend but didn’t know what it was. Then perusing my trusty 50’s Edmonds cookbook last week, I saw one pictured. To my surprise it was still at the shop today.

The wife sweetly said I could buy it, (being well familiar with my love of vintage kitchenalia) and I got it for about $5, thinking it was likely to be missing lots of parts. (The ‘about’ $5 is because I picked up a few other bits and pieces as well!) But when I looked it up online I was stoked to see it’s only missing one small piping attachment for making teeny lines. So yay! An early birthday present for me.

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You can use them for making biscuits (cookies), piping icing and making cute meringues. Oh and piping mashed potato, but I don’t see myself doing that.

Tomorrow I’m thinking of making prettily piped Melting Moments, with a zesty lime filling. Yum yum.

Ohh and finally, the friends who gave us the crayfish let me take some cuttings of their gorgeous hibiscus. I’ve potted them up and put them in our glass house. Hope they grow as the flowers are stunning!

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(Hand included for scale.)

Here’s some pictures of the stalls we shopped at today in the farmers market & a couple we like to shop at, plus our fav local coffee haunt that’s conveniently located near the market. (I’ll make them into a proper slideshow tomorrow as I can’t do that from my phone.)

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Yesterday I made my love one of her favourite sweet treats…a very old school Kiwi kids recipe. We call them Honey Rice Bubble Bickies. I wasn’t going to post it here as I figure the NZers amongst you are probably starting to get bored of me posting recipes that you already know. However I had the recipe requested by some US friends, so I will post it after all.

The wife and I have been having a hard week, and so to show her a little bit of love I decided to make her a batch as a surprise. The recipe only takes 3 mins of actual cooking, so it’s easy to prepare if she pops out for a wee while.

Yesterday afternoon she left me sitting on the couch in the sun reading blogs on my phone, and went off to do some writing, which I knew meant I had at least 30 minutes of uninterrupted time. When she returned from writing she found me in exactly the same position, in the sun, playing on my phone.

Little did she know that I’d been up, made a batch, done all the dishes, put them away again, aired the house (as the delicious honey caramel smell is obvious), put them in the tin I always use, cut love heart paper dividers, placed the full tin back up on the shelf, rechecked for any evidence, then planted self back on couch with one minute to spare before she arrived back.

So here’s my recipe for my go-to Sweets for my sweet, Sugar for my honey…

Honey Rice Bubble Bickies

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Ingredients:

2 Tablespoons of honey
125g butter
125g brown sugar
4 Cups rice bubbles

 

Method:

Put honey, preferably Manuka, into a medium sized or smallish pot (you don’t want too much surface area). Add butter. I like salted butter for that slightly salt/sweet taste. Also add the brown sugar.

Melt gently over a low heat then bring to boil. Once boiling turn the heat down to simmer but high enough to keep the bubbles forming but not bursting. This bit is the important bit! As soon as the mixture begins to boil, press start on a timer set for 3 minutes. Boil it too high or any longer and it will make the biscuit too crunchy. Too short or not hot enough and the biscuit won’t set just right.

While it boils, quickly measure 4 Cups of rice bubbles into a bowl and get a spatula ready. Also get a flat dish, approximately 20cm across and line it with greaseproof paper. It might be a good idea to get this all ready before you start heating the mixture.

The second you hear the timer go, turn off heat and tip the hot mixture into the rice bubbles and stir it in immediately. Use the spatula to get the last of the honey goodness out of the pot, seriously, you don’t want to miss a smidgen of it!

Stir well then tip into the dish, press down firmly with the back of the spatula, then cut with a knife after about 5mins once it has set slightly. Don’t leave it too long.

Air out the house as the delicious smell will be a dead giveaway.

Then fill a tin and hide it in full view on the shelf so your sweetie doesn’t know anything different. That way you can bust it out to surprise them at an opportune moment.

Perfect with coffee or a spicy tea. Oh, and kids quite like it too!

 

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Hidden very carefully

 

Notes on storing: Keep it airtight and cool if you live somewhere hot, so the butter doesn’t go rancid. Put paper in between the layers to avoid it all sticking together.

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Love comes in layers

Early morning presents in bed (I was going to say ‘Surprises in bed’ but I knew your minds may wander off in another direction…). St Lucian cocoa tea and cereal accompany reading our books in the sunshine at our riverside campsite at Rarawa Beach. Followed by a long day driving to the most Northern point of NZ – Te Rerenga o Wairua. The first time Joyous had seen the Pacific Ocean and the Tasman Sea meeting. Eventually making it back to our campsite in time to ponder  the dinner question.

It had to be special. It ought to be memorable. It had to be attainable.

We possessed one gas burner. A tiny grill. A gas BBQ we couldn’t use due to a total fire ban. Fresh local produce. A bottle of dessert wine. Chocolate. Fresh Northland summer fruit.

Birthday dinner campsite style.

 

Sunset Birthday Dinner

A red sky

Falling light

Into rich night

You taste everything

As I do

Maori Potato Salad with Manuka Smoked Snapper and a Basil Caper Mayo

Ingredients:

New potatoes, Smoked fish, Mayonnaise, Sour Cream, Sea Salt, Black Pepper, Capers, Sweet Basil, Sweet Peppers, Lime (or lemon) juice, corn on the cob.

Method:

Scrub the new potatoes. Preferably tiny Maori potatoes eg Peruperu, but Jersey Bennes would be good or any firm new potato.

Peruperu potatoes

Peruperu potatoes

Add water and a little salt and boil till tender (Peruperu are quite firm so perfect for this.)

Flake your smoked fish. If it’s super fresh you can use as is, but our manuka smoked snapper had been frozen then in the chilli bin (cooler) for a couple of days so we cooked it (once the one gas burner was available!) then left it to cool.

Manuka Smoked Snapper

Smoked Snapper

Mayo: I use half and half of the following – a decent mayonnaise (eg Best Foods or Heinz etc) & sour cream. So it was about 1.5 Tblsp of each.

Add some sea salt to taste (approx ½ tsp), a generous squeeze of lime (or lemon) juice, freshly ground black pepper, approx 1 large Tbsp of capers (roughly cut), around 6 medium sized sweet basil leaves sliced finely. Stir together and set aside. (By the way this is amazing  as a dip with raw carrot sticks, with roast potatoes etc.)

Basil caper mayo ingredients

Basil caper mayo ingredients

Finely dice a couple of small, or one medium sized capsicum (sweet pepper), no matter the colour.

Mayo & sweet peppers

Mayo & sweet peppers

Once the potatoes have boiled, drain them immediately then leave to cool down a little. (You want them just warm.)

Cooled & ready to assemble

Cooled & ready to assemble

While you wait, boil the fresh corn on the cob using the single gas burner!

To assemble the potato salad, add the ingredients into a large bowl in layers so that you won’t need to over mix it and risk making a big mushy mess.

Layering the salad

Layering the salad

Mix it gently

Mix it gently

Lay the table prettily whilst your love is busy inside pinning up the mosquito net. (I was pleased to have noticed that my Nana’s aunt’s hand embroidered table cloth was in one of the cupboards, and we’d used it at our wedding, so that was lovely.) Pour delicious NZ dessert wine into your best glassware. Light the candles and say ‘dadah’ when your love next steps out of the camper. (You can use one of the candles later to sing Happy Birthday and your love can make their birthday wish.)

Looking pretty

Looking pretty

Drain the corn and have butter and sea salt nearby for it to have a wee wallow in if desired.

Have some dark Ghana chocolate and delicious local sun ripened summer fruit ready to follow.

Now you are ready to…Make love with Smoked Snapper Peruperu Salad and Corn-on-the-cob! (Hehe, sounds knobbly.)

Blurry, but she's still gorgeous

Blurry, but she’s still gorgeous

Happy Camping 34th Birthday Joyous.

Back in the winter of 2008, my (now) wife and I were just new. It was a wet, cold winter and we spent many hours snuggled up in each others arms reading and talking etc (ahem).

One stormy evening she (Joyous) arrived with some mysterious ingredients and set about concocting me a treat in the kitchen, while I lazed around on the sofa. Soon delicious chocolatey spicy smells permeated the house and she presented me with a steaming cup of Lucian Cocoa Tea.

It was hot so I blew on it, then took a small sip. Down my throat slipped a thick velvety creamy chocolate spiced drink, that was followed immediately afterwards with a hit of chilli. It was unbelievably delicious – seriously unbelievably delicious. Almost magical. Every sip made me feel like I was being enchanted, as it warmed my throat and lined my belly I felt I was swallowing a little part of her gorgeous chocolatey spiciness, and I was quickly becoming addicted.

We’ve had it a million times since, and I love it every time, but none so much as that first bewitching falling-in-love occasion.

It’s our celebration drink, our impressing visitors drink, our ‘remember the days’ drink, our special occasion drink, our comfort-in-hard-times drink… We took a thermos camping on a deserted beach and drank it at sunrise on New Year’s Morning 2009. We once took it in small plastic bottles to see the All Blacks win a rugby match (the bottles went in our pockets to keep our hands warm, before warming our bellies). NYE 2009 we took it for a picnic on a wild West Coast beach at sunset then when it got too windy we drove home and sat under an old walnut tree in our back garden finishing off the thermos of it and listening to the sound of parties going on around us in the neighbourhood. We have it every Christmas morning, at Easter, on birthdays. Some lazy Sundays I wake to the sound of the cocoa stick being grated, or the wafts of chocolate filling the house…

I recommend you make it for someone you love, (or would like to love), soon.

Joyous’ St Lucian Cocoa Tea

Ingredients:

Approx 6 tablespoons of freshly grated Cocoa Stick*

2 fresh (preferably) Bay leaves

Freshly grated Nutmeg to taste (or ground nutmeg)

1 good sized Cinnamon Stick (or a few smaller pieces)

2 C Water

2 C Milk

Raw sugar to taste

Optional:

1-2 Tbsp Cornflour (to thicken)

1-2 whole dried Chillies (Not traditional but awesome!)

A few fennel seeds (Traditional in St Lucia)

Approx 45g best quality grated dark chocolate (eg 70% +)

2 C Coconut Milk or 2 C Evaporated Milk can be substituted for the regular milk, or use half milk and half cream

Main ingredients

Main ingredients

Method:

Grate the cocoa stick (using your finest grater or a microplane zester), into a heavy bottomed pan, add the bay leaves, cinnamon stick/s, and some finely grated nutmeg (we use a zester), for your first time try about 1/4 of a whole nutmeg. Add the chocolate, broken into pieces.

Dry ingredients

Dry ingredients

Pour in the water and bring it to the boil stirring the whole time, then turn down to simmer for as long as you can wait (10 mins minimum).

If you want to reuse the cinnamon stick, you can remove it now and wash and dry.

Add the milk (or 1 C milk and 1 C cream if you are really trying to impress), add the chilli/s now if you don’t want it too hot (if you like it with a kick you can add them earlier on in the cooking process).

Lastly, if you wish to thicken it, whisk 1-2 Tbsp of cornflour into the milk before you add it to the pot. Obviously, the more you use, the thicker it will be. If you do this step, then whisk the milk into the pot so it does not form any lumps.

Bubbling away - the cocoa stick has quite a lot of cocoa butter in it.

Bubbling away – the cocoa stick has quite a lot of cocoa butter in it.

Simmer for at least 5 more minutes then pour into mugs. You may need to strain it if you did not use a zester for the cocoa as it may be a little grainy. It’s a good idea to fish out the chilli and chuck it back in the pot or you or your loved one may get a big surprise.

Add sugar to taste, stir well and…make love!

PS – If you are using this recipe as a seduction technique…make sure you do not handle the chilli…or your love may get a very painful surprise later on…

All gone.

All gone.

A poem to read on a stormy night whilst falling in love and drinking Cocoa Tea:

Rain – Hone Tuwhare

I can hear you making
small holes in the silence
rain

If I were deaf
the pores of my skin
would open to you
and shut

And I should know you
by the lick of you
if I were blind:

the steady drum-roll
sound you make
when the wind drops

the something
special smell of you
when the sun cakes
the ground

But if I should not
hear
smell or feel or see you

You would still
define me
disperse me
wash over me
rain

Joyous greeting the sunrise on New Year's morning 2009 with a hot cup of Cocoa Tea

Joyous greeting the sunrise on New Year’s morning 2009 with a hot cup of Cocoa Tea

* Sourcing/Substituting Cocoa Stick:

The best kind of course is Lucian Cocoa Stick which can be brought there at the markets. In the UK you can most likely purchase it in Brixton, in the US try a West Indian stockist if you have one nearby. As a substitute you can use Cacao Powder or the best quality, strongest Cocoa Powder available (eg a Dutch Cocoa powder.) In NZ, use Koko Samoa, available at the Otara Markets and some supermarkets, or give Cacao a go.

Her velvety hot chilli chocolate seduced me, cornmeal porridge comforted me, hot peppers thrilled me, uses of bay, nutmeg and plantain intrigued me…
My obvious and enthusiastic appreciation for her cooking made her want to please me even more, I licked my fingers and she smiled…
I baked cakes and treats, showering her with sweet sugar loving…

I bake with precision, she creates with abandon…Together we make love with food.

When we first fell in love we quickly realized we were communicating that love through food.

That first flush of love was regularly fed and continued to grow. Now we are married and hoping to be feeding a baby sometime soon.

We’ve settled into an easy rhythm of nurturing each other, and feeding each other is still an intrinsic way of showing how we feel. As well as cooking for each other, we cook for friends and family and share recipes too. We’ll be posting about the delicious organic fruit and vegetables we grow or source locally too.

We hope you like our recipes and enjoy this insight into how we make love with food..

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