How time has flown away already … we are already saying hello to April!!

A new month, new goals to set and new achievements to unlock. I say goodbye to this wonderful part of the world that has brought me a lot of peace, discipline, focus and all round good energy. I am lucky, but we all are to be where we are - we are lucky to be loved, to love, to have the sun on our faces, to listen to the birds around us, to breathe in fresh air. No matter what any circumstances are wherever you live, I believe there is always something you can find in your life to be grateful about.

April Fool’s Day 2023

April Fool’s day passed and I wonder if you were hoaxed.
My favourite food hoax was in 1957 so cleverly done by the BBC, showing a n abundant spaghetti harvest in Ticino, Switzerland. This was back in the day where pasta was not a regular staple on the tables of families in the UK, and I just love it.

Coffee and Olive Oil

Oh yes, it’s a thing - but what does it taste like? Starbucks have launched a new menu that combines a liquid gold with some bean juice. So, what was the reasoning behind it, what does it taste like and what are the different variations you can buy?
When you think about it, butter and coffee go very well, so why shouldn’t a delicious fat like olive oil taste just as good, if not better in your cuppa?

Asia’s 50 Best Restaurants

Despite the fact I am very far removed from the kitchen and also my once upon a time home, Singapore, it doesn’t mean that it is forgotton and how wonderful it was to see Asia’s 50 Best Restaurants to be hosted by the tiny red dot and the wonderful Singapore based restaurants that made it to the list!
Here is the list

Wooly Mammoth Balls

This is a random and I’m not really sure why the Australian company Vow, would want to make meat from an animal that is 10,000 years old. Still it’s interesting and pushing science and unconventional sustainable meat to the limits.
Read more about it here.

Brazilian Cuisine - A Delicious Blend of Cultures and Flavours

This was the title of my article for this week. A brief history of Brazilian cuisine and how it was influenced over the years. Why did I write it? Was I searching for popular keywords to get more hits to my page? No. I wrote it because I wanted to and food history fascinates me.
You can read the article here.

Which led me down a medium sized rabbit hole discovering how Tucupi, a fermented extraction of cassava is now being turned into an umami powerhouse.

Three men enjoy chicha in Medellín, Antioquia, Colombia, in 1897. ZUELO MESA, FOTOGRAFÍA RODRÍGUEZ
www.atlasobscura.com

Colombian Chicha

So, while I was writing about Brazil, I found an article about Chicha, an indigenous drink from Colombia. It was made by chewing corn, spitting it out, and allowing it to ferment for a few weeks. Small batch stuff, kind of gross but cool at the same time…. don’t you think?
The drink used for ritual ceremonies in Colombia was banned but why?

And now it is making a comeback.

On the subject of fermented beverages, I read this article about the Sydney based, Odd Culture Group opening up their first restaurant and bar in Melbourne.

The delicious menu will be fermented everything!!

Read the Article here

And with that, my readers, I sum up day two of Sunday Snooze Day. It has been a pretty active day for me though, a sad one as I leave this writing nook overlooking the mountains and head to my next destination. I am looking forward to what surprises it has in store for me there.

Enjoy your Sunday, I hope it’s an amazing one!