‘Chestnut rice’ is a signatory autumn dish, very popular among the Japanese. The dish itself is not difficult to make but the majority of housewife has seconds thoughts when thinking of peeling the chestnuts, a laborious and painstaking job.
It has become a irregular short summer and autumn has arrived unexpectedly early. Chestnuts are in season
Busy days take my time off from blogging. Once the habit loosen…..to notice that my blog has not be posted for few weeks. Wow…how fast time flies but family priorities seem to take up a lot of my time especially during the changes of season.
Entertainment for your art appetite – These are ORIGAMI ARTS created by my 11 year old nephew. He seems to be gifted with craftsmanship and art talents to develop these ORGAMI ART quite easily with intense concentration.
Autumn seem early this year. The sizzling summer seem to have dissipated with this long autumn rain and here to notice the appearance of ‘chestnut’ here and there.
Figs… have the fresh with Italian ham.. have them stewed as fig compote in red wine… bake them as fig tarte… …….but what happens if you make use them fresh in roll cake?
Dear Danish Lovers, Here is a post especially for ‘Danish Lovers’ with a simple instructions to spur your creativity! The recipe is long but I hope helpful for those who are inspired by making food beautiful!! and love the awe!!!