more food, with friends

So much food and exercise stuff to catch up on! Life is busy right now as I’m prepping to move this coming week. My goals for today: Spin class (check), walk dog (check), go through ALL of my food magazines and rip out fave recipes (check), blog (check), pack, move boxes, and make a salad for Ben V’s bbq tonight.

Let me know if you’re interested in any of these:

Dana and Amanda threw a fabulous byo appetizer birthday party last night, and one of the guests brought a bean dip that I’m still fantasizing about.

My app, goat cheese stuffed dates with bbq glaze, baked:

We are intensely focused on making salad rolls:


Have you heard of the Indian sweet treat coconut burfi? Brooke found the recipe on, and they were fantastic. I had to stop myself from eating the whole batch…

Indian Coconut Burfi (this recipe actually from

• 2 cups Scraped Coconut Shreds
• 1 cup Sugar
• 1-1/2 cup Water
• 2 tbsp Milk
• 1 tbsp Ghee
• 1/2 tsp Cardamom Powder

How to make Coconut Burfi:
• Heat a pan, add the coconut shreds and fry gently over moderate heat.
• When the coconut milk moisture is somewhat lessened, remove it from heat.
• Now in a seperate vessel, boil water over moderate heat.
• When the water boils, add the sugar and keep on stirring till the sugar water boils.
• Add the milk to the boiling sugar syrup.
• When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it.
• Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
• Now add the ghee and cardamom seeds powder.
• Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate.
• Flatten the surface evenly with the help of an oiled flat slice.
• When cold, cut into squares or diamond shapes and serve.


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