Madarat lehet vele fogatni

Just a quick one this evening, I'm so tired I could eat a horse (that's how tired I am!)

Here is a picture taken on my way home from one of my favourite shops in town Spice World. As a fan of all manner of cuisine, this is one of the best places to go to find ingredients from all over the world. As a particular fan of Hungarian food, I always like to browse the wide range of paprika available here.

As always, I am on the lookout for tasty recipes for Henry and I to try from all over the world, so if anyone cares to help us out, links in the comments page would be much appreciated.

Over and out!

Comments

EG CameraGirl said…

It's wonderful that you're exposing Henry to all kinds of cuisines. Maybe because you started him so young you'll avoid the "picky eater" syndrome. (I just made that name up, LOL)

When my girls were little, my older daughter would always eat just about anything. The younger? Well, 50 per cent is kinda good, isn't it?

Both are adventurous eaters now that they're grown up, though...so maybe the success rate is really 100 per cent. ;-)

10 July 2008 at 22:26

Debbie Courson Smith said…

Which is your favorite paprika?

10 July 2008 at 23:24

Neva said…

I love your photo! What an awful lot of choices...it must be a grand place to shop!

11 July 2008 at 02:45

gmirage said…

Now, explorers must have been wrong in finding Mollucas as the spice Island, it should have been this shop!!! =D

Great collection....very nice photo too!

11 July 2008 at 03:59

Kitty said…

hm! I'm naive about the subtle differences between paprikas.

well, I'd posted this recipe for Korean ribs a little while ago. Add a couple tablespoons of cider vinegar to it and it's delicious. You only have to marinade the meat 4 or 5 hours.

Mark and I have been trying to cook Indian food, but we really love everything. Henry will be less a picky eater than a fearless one, but he'll also probably have high standards, which has it's own shortfalls.

Great blog! I'll have to come back when I have more time.

11 July 2008 at 21:45

Kris McCracken said…

EGTG, He is a pretty good eater. He loves spaghetti carbonara and dahl. He tries pretty much everything, so we can’t complain on that score. We like to eat all sorts in this house, so he’ll go alright!

Boise Diva, I will be honest and say that I like the Különleges best, but I’ll eat any!

Neva, it is. It also smells great!

Mirage2g, I don’t know how people coped before access to spices!

Kitty, it’s well worth exploring the world of paprika!

24 August 2008 at 18:52

Ah, Joe, you never knew the whole of it...

I still have the robot on the job. Here you can see the Tasmanian Museum and Art Gallery . And here is a poem: Soliloquy for One Dead Bruce Dawe Ah, no, Joe, you never knew the whole of it, the whistling which is only the wind in the chimney's smoking belly, the footsteps on the muddy path that are always somebody else's. I think of your limbs down there, softly becoming mineral, the life of grasses, and the old love of you thrusts the tears up into my eyes, with the family aware and looking everywhere else. Sometimes when summer is over the land, when the heat quickens the deaf timbers, and birds are thick in the plumbs again, my heart sickens, Joe, calling for the water of your voice and the gone agony of your nearness. I try hard to forget, saying: If God wills, it must be so, because of His goodness, because- but the grasshopper memory leaps in the long thicket, knowing no ease. Ah, Joe, you never knew the whole of it... I like Bruce Dawe. He just my be my favourite Austral

Zeal, n. A certain nervous disorder afflicting the young and inexperienced. A passion that goeth before a sprawl.

Here I have tried my hand at the homemade sepia-toned photo. I wasn’t happy with the way that the sun had washed out some of the colours in the original, so had a bit of a fiddle because I like the look on Henry’s face, and didn’t want to pass on posting it. I have a tip for those of you burdened with the great, unceasing weight of parenthood. I have a new recipe, in the vein of the quick microwaved chocolate cake . Get this, microwaved potato chips . I gave them a run on Sunday, Henry liked the so much I did it again last night. Tonight, I shall be experimenting with sweet potato. I think that the ground is open for me to exploit opportunities in the swede, turnip, carrot and maybe even explore in the area of pumpkins. Radical, I know. I’m a boundary-pusher by nature. It's pretty simple, take the potato. Slice it thinly (it doesn't have to be too thin, but thin enough). Lay the slices on the microwave plate, whack a bit of salt over the top and nuke the buggers for five minut

This will hurt me...

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