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The most usual thing in the worls is to see me with a big mug in my hands or by my side while I'm at home - reading, working on the computer, cooking, takig care of my place, talking to people...

As with anything that comes out of my kitchen, I like to expertiment new blends, that's the number
one reason to desencourage me from using tea bags.


I prefer to keep my teas and spices in glass jars, because this material does not absorb odours nor flavours, meaning it can be reused without interfering in the food I store - besides, whenever I judge it necessary, I can sterilise the jars and lids (only the metal ones).

Unlike plastic, glass won't allow for aroma and flavour characteristics of the food to be lost, for glass stops aromatic substances from evaporating. I think it is very functional, since the jar's contents are always on display, plus I find it pretty.

Furthermore, it is a sustainable storage solution, because most of the time I put to use packages that would otherwise be discarded (honey, jam, dulce de leche, juice, etc); even if I bought a set of identical containers, it is a material that lasts long.


Well, I'll admit it might be weird for many people, but the fact is I get excited about the farmers market. (About other stuff too, sure. But today I feel like telling you about the market).

Every time I leave home with a list in mind, so that I won't buy too much food, and every time I come back with more than I had planned. Everything is so fresh and pretty, it's hard to resist.

The down side is that I may end up not being able to manage that much produce, and some times food spoils.

Now, follow me: with the Autumn arriving, there's plenty of tasty fruits showing up again in the stalls, the flowers (which generally fade when the heat is intense) are on sale again.

When available, I usually get some poppies and Calla lilies, but the last time I went there, the flowers available where nasturtiums and zucchini flowers: beauties that go to the plate.

Of course, I had to experiment the zucchini flowers, with all of that pretty color. I just didn't know what to do with them.

The lady who sold them guaranteed I could find many recipes on internet besides the classic fried flowers (which are not too appealing for me).

She suggested risotto. Oh well, I came up with a risotto of my own.


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Why and how to oil wooden cutting boards

05/06/2014 - 34 Comments - By the way |

It's been quite a while since I've been interested in getting to know how and why to oil wooden cutting boards, considering I have bought two of them for which I fell completely in love.

You know, I wanted to take good care of my babies.

So I found that, by oiling the boards, a protection film is formed, making it easier to clean them and increasing durability.

Humidity is partly stopped from sinking into the wood's fibers, preventing it from absorbing foods that could leave odor, stain, favor bacteria accumulation and form mold.

It should be done before the board's first use, then go on as maintenance.

To learn which oil to use, how and when, keep reading.


It's been at least one or two Summers since I've been willing to post a recipe for popsicles, I don't recall it precisely.

In the meantime I have been thinking of how to make popsicles that won't come out as ice blocks, but that also won't give me too much trouble (by which I mean: don't require a stand mixer, or re-stirring every 30 minutes) nor take weird industrialized ingredients.

Hummm. How to make it simple?

Well, I have found out a few things about this process through trial and error, and I think finally I can share a "formula", as I did with the crunchy bars. Although, before I jump into the recipe, I would like to tell that I have been interviewed by Melanie Moreira for the site Receitas sem fronteiras, talking a bit about the ways that lead me to the kitchen. It is only available in Portuguese, but if you want to check out anyway, click here.

The picture illustrating the interview is by Nicole Samperi.

Are you feeling like going to the kitchen too? :)


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