I always say my forever-friends are the ones I met while I was in high school. These are the girls who have seen me through my best, my absolute worst, who understand how easy it is for me to switch from silly to serious and who love me even when I am difficult to love at any given moment. Life in Precious Blood Riruta was difficult at most times, but the company made it all worth while. As life got busier, we made sure to make time for each other and when we do hang out, we always have a time to remember!! This past Saturday was one of those days! Diane, Joan, Anita and I decide to meet up over breakfast at Radisson Blu’s Larder Restaurant. We spoke about many things, and reminisced about our high school days the most. We laughed at how much Diane and I used to eat back (believe me, we used to eat A.L.O.T) and how at breakfast, we always used to scavenge for an extra slice of loaf because the quarter we were given never seemed to fill our tummies :D. And here we are now! All grown up and all glowed up once again sharing great conversations over breakfast, only difference is this time, we ate until we couldn’t move! And for us, no better time to share some encouragement, hearty laughs and juicy stories than over fantastic food.
And for that the Larder Restaurant’s Super Breakfast was the perfect choice. This was not the ordinary maandazi-egg-sausage breakfast buffet we are used to in Nairobi, but it had a wider variety from cold cuts to pastries and cheeses and everything else! I find breakfast dates so warm and intimate and we had the time of our lives! Breakfast dates should be more mainstream don’t you think? Here is what we ate and what we liked most:
One of my favorite moments of 2016 was when 6 Kenyan food bloggers and myself got to visit Lamu for the annual Lamu Food Festival. It was a magical three day trip that saw me fall in love with the island paradise, it’s people, their culture, their scenic beaches and enchanting buildings. The food was delicious and having been prepared by the masters themselves, it couldn’t get any better! One of the things I always remember having and often day dream about to this day was a sea food pizza we had on one of our busiest afternoons there. It had lots of uduvi (shrimp), lobster and peppers all on a base of a rich tomato sauce. We then went for a sunset dhow ride, came back had dinner (more shrimp for me :D) then set out to again for another dhow ride until midnight. Is there such a thing like overdosing on seafood? I don’t think so! You can never really have enough!
Since I can’t go to Lamu (for now…hehehe) why not bring Lamu to me? I gave you a sneak peak of this recipe on my Instagram Story and Twitter page on Wednesday and as promised, here is the recipe <3
I had this really fun Konversation on twitter early August about meat marination. I shared how I marinate my different meats and different variations of the same and how I like to switch things up. You can check that #KaluhisKonversation out HERE and if you are not following me on twitter yet, what on earth are you waiting for boo??! What I enjoyed most were the contributions you guys made and I was so blown away by your marinade recipes!!! When I say #KNation has the most creative people, I actually am not lying. From the different sauces you use, different combinations of chillies, spices, different citrus fruits, different dry rubs…you guys are so creative!! And all that marinade talk inspired this recipe.
I decided to make a delicious mushroom beef stew, that had been marinating in my favorite ingredients. It came out so so well and I am beyond sure that you will love this recipe too! The final recipe for my birthday month: my thyme and beer marinated mushroom beef stew.
There is ALWAYS more than one way of preparing a dish. ALWAYS!!!! While we may have our personal favorites that we may prefer to stick to for one reason or another, there is no harm in exploring other options. I have always had mbaazi cooked in coconut milk, and I one day wondered how else could I prepare them and still bring out the amazing taste mbaazi inherently has? Coz just like everything else, there is more than one way of cooking mbaazi!! I asked you guys on twitter and my mind was opened up to all the different ways you make them. Velma Kiome (@mzinduzi) loves her’s with courgettes, carrots, matoke or potato, fresh herbs and spices of choice and she prefers that her mbaazi are fresh and green and not the dried kind. Chululups (@miss_patriciah) uses mbaazi instead of beans in her githeri plus with lots of veggie assortment and cooked as a dry fry. She taught me this dish is called Gítherí a njūgū (I love learning from my tweeps! Need to try it out!!). For me, besides having them in coconut milk, I like mine as a rich stew, similar to a bean stew, but with rich full flavors of garlic and thyme! Ready to step out of your comfort zone and try out something different? Buckle up!!
I had not anticipated to be cooped up at home the entire week, last week. I thought we would have a maximum of 2 days off for the election break then everything would be back to normal. With a full week of having nothing much to do, I decided to put off my prep for September recipes and instead give myself a much needed break. And I am now recharged and ready to embark on new projects! I slept to my fill. I caught up on series I stopped watching years ago (can you believe I stopped watching Vampire Diaries at the start of season 4?!). I ate so much too! Well, I eat a lot on usual days but last week’s eating was just hedonistic! One of my FAVORITE things I ate last week were these chili chicken wings in orange whiskey sauce. Hot. Meaty. boozy and oh so perfect for cool August! I know you will fall in love with this recipe as much as I did! <3