SAFFRON RICE & BANANA ICE CREAM

My sister came over  to helped me paint a wall while our other halfs went snowboarding. I cooked us a nice meal afterwards. She is quite the meat eater so to say, but actually suggested I'd make her a vegan dish she'd seen me post on Instagram earlier; yellow risotto with avocado, raisin and nuts.

I make this on brown rice but abrorio rice, or any other grain would work nicely as well; bulgur, couscous, quinoa for example.  It's very easy to put together!

You will need : rice, vegetables of your choice, saffron, turmeric, pepper, oils, vinegar, avocado, sun dried tomatoes, raisins, nuts.

Cook up rice and add broccoli in small bouquets some minutes before the rice is done. When the rice is done add chopped garlic and bellpepper (I had one yellow and one red) with a little more water and cover the pot with a lid. Close the stove but leave the pan on for a few minutes still. Add the spices, stir. Put in a coupe of spoons of olive oil and a little dash of vinegar. Let the risotto sit covered with a lid for five to ten minutes. Add chopped avocado (I used one for us two)  and sun dried tomatoes in small bits just before serving. Serve with a lot of raisin and nuts on top. It's good just as it is this way but you can put in a spon of creme fraiche, tsatsiki or soygurt at the table too.

We had this with dolmadas, stuffed grape leaves, which kind of made this rather rice-on-rice heavy but then again dolmadas are so damn good not did mot really matter.


For dessert I made two kinds of banana ice cream; chocolate and berry! Banana ice cream, one of my top raw sweets, is about as magic as the raw avocado chocolate mousse; hard to believe it's based on just fruit.

What you need for this one: bananas, cocoa powder, sweetener of your choice, frozen berries.

 I cut three big bananas into bits and had them in the freezer for a few hours. I mixed two of them into a fluffy paste in the mixer and added a couple of spoons of cocoa, a little real vanilla powder and about  a tea spoon coconut sugar. I put the mix my ice cream maker, but placing it in a pot in the freezer for an hour or two and fluffing it up every now and then would work just as well.

I mixed the third banana fluffy together with half a bag (about 100g) of frozen blue berries and half a bag of black currants. That made enough ice cream for the boys too!

FOUR THINGS RIGHT NOW IN THE COUNTRYSIDE

Opened up a can of peach colored linseed paint which. A nice shade but turned out a bit too peachy.

Hung some heart-lights on the mirror.

Dag is totally loving the lid on his food jar.

 And I have a bathtub!

A COUPLE OF COMBS

Eddi's aunt brought me a couple of decorative vintage combs she had found in one of the endless stashes at the farm. They apparently had belonged to some of her aunts.

Big combs like this makes a pretty hair do prettier but also works well for keeping a ten second swirl firmly in place.

SHANGHAI

My black floral dress has something of a cheongsam feel over it, which brings my thoughts to warm humid colonial nights, paper lanterns and the early thirties.


And behold, my decade long fear of long hems in day time use is over (after my arty-boho-hippie years; I had an overload back then) - it feels rather great on! Comfy and flowing.Wooh-yey! Must get some more. Also this dress is the kind of non-sweaty polyester, which is a plus.

I wore the dress with heels when inside but with a pair of low lace up boots and my beret for outside which actually felt rather casual. The dress is vintage seventies, from Hoochie Mama Jane.
The silk hair flower was a gift from Anastasia last year and the hair do a quick five minute one rescue; I had an oil mask in that did not quite wash out on the first try. And if someone want's to know the nail polish is Kure Bazaar's shade macaroon and lipstick Zuii's Sugarplum, both natural and organic.