'World Foodie Power' - that's how we describe Foodbuzz.
Chitra Amma's Kitchen joined Foodbuzz a few months back. All that we can say is , we are so glad we did! We made heaps of foodie friends, and now we globe trot from our computers sampling different styles of cooking from Portland to Sydney! Cheers to the Foodbuzz team!
We are very proud of Deeba of 'Passionate About Baking' for getting our simply amazing Indian cuisine featured in 24, 24, 24 event of Foodbuzz. She has made a spread that's fit for a Maharaja! Congratulations Deeba!
Wednesday, October 22, 2008
Tuesday, October 21, 2008
Carrot Bell pepper soup or B for Bell pepper carrot soup

I didn't have coriander leaves, so I substituted it with green bell pepper(1/4 cup). I also added little milk in the end to make it extra creamy. Otherwise I followed the same method. I am a soup fan and I liked this one very much!
Note: Adding more than 1/2 tsp of sambar powder will make the soup spicy.
finally - roughing in...
...that is, we finally started. I don't have much advice on roughing in walls (i.e. framing) - ambition overcomes ignorance, right? Describing ambition is something I'll work on later, for now I'll just show a few pictures.
There are nuances to each and every room, especially in these odd and old - I mean unique and character'filled - houses. You should be thinking ahead like Bobby Fisher. Assess the entire room every five minutes and consider what you're working around.
Horizontal:

Vertical:

There are nuances to each and every room, especially in these odd and old - I mean unique and character'filled - houses. You should be thinking ahead like Bobby Fisher. Assess the entire room every five minutes and consider what you're working around.
Horizontal:

Vertical:

A little work, a lot of thinking - hopefully the rest of the week is productive as well.
Right now we're enjoying the crap out of this candle - autumn leaves by yankee candle. It's a bundle of crisp fall leaves, cinnamon and Christmas tucked warmly into a granny-knitted blanket.
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