Hong Kong’s main speciality is dumplings so we did what the Chinese do and had them every day, even for breakfast!
Victoria Harbour, Hong Kong
Very cute! And what’s more, these little babies were surprisingly easy to make and way yummier than the frozen ready-made packs. Here is the recipe I used.
Khao Sok National Park, Thailand
After our Asian trip it only made sense to keep the adventure going and dedicate the first week of the new year to home Asian cooking.
Of all the delicious food we had in Thailand the soups were my absolute favourite. Especially Tom Yum, which we had almost every day in Krabi – very sour, very spicy and super fresh ingredients. My version wasn’t as good as the original but still led to a happy husband!
For dinner instead of Thai I somehow managed to cook Vietnamese. Oh well. Still very tasty.
Exciting first encounter with a wok…
ta da… Xao Xa Ot stir fry.
Monday was my name-day so I made Thai inspired cocktails. These are called Think Pink and are from the Saba cook book. We had 2 each! They were that good.
Flowers from Ronan for the name-day girl.
Tomorrow I will do my first “real” post but today I want to explain a bit about how i came up with the name of the blog.
As things in architecture have been very quiet in the past few years, I found myself staying at home a lot doing mostly stuff unrelated to architecture.
While doing a course on interface design, I stumbled upon an article about Gustaf Dalén – the inventor of the AGA stove. He was already a Nobel prize winning physicist when an accident at work left him blind and put a stop to his career. Spending a lot of time at home, he noticed his wife had to put an extraordinary amount of work in preparing the family meals. He took up the challenge and couldn’t rest until he found a solution. He invented the AGA a year later in 1922.
What a true “blessing in disguise” story! So here it is, housebound and restless, ladies and gentlemen!!!