voahangy560

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Celebration lunch, it had to be a seafood platter @sealevelrestaurant
Last week’s menu started and ended with steaks. And experimental cooking in between, trying new and wonderful things.
Today we are wrapping up 107 days of lockdown in Sydney. 15 weeks of daily meals, mostly #homecooked, posted here. I don’t know about you, but I am grateful for the suppliers who have kept delivering to our home so that a) we didn’t have to venture out in the shops, b) we never missed out on anything ( essential or not ). By last week, I was ready for #shortcutstodinner, so here is a shout out to my little army of helpers who answered my call!
Saturday night lazy dinner for two. Mr T said he only wanted a small snack, probably hoping for nuts and chips. Instead I brought out a Seafood plate, grazing board and a little wine. I am calling it the Steen Home Picnic
Flavour, flavour, flavour! Swipe left for Last week’s menu.
I am obsessed with fish chips lately. Made with fish skin, rendered crispy till it snaps like the crispiest of crips. The trick for crispy fish chips?
Mixing up plant based meals one day, carnivore the next. This pattern seems to work better for us than Monday to Friday plant based. I call it baby steps, resulting in eating a lot more vegetables than we used to ( and we were already having a lot!)
You know I am running out of breakfast inspo when it’s granola/yoghurt/berries every single day this week. I just change eating locations for variety , like on the verandah.
We are obsessed with pies lately. Any kind. And if not pies for dinner, then deep fried anything. Or cake. That’s what last week was like.

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