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curry! 🍛

i worked from recipes for torai ki sabzi, a Pakistani zucchini curry, & zucchini-aloo ki sabzi, Indian zucchini & potatoes. it's super flavorful & used up one of the four huge zucchini i have (it's that time of year again!)

⅓c cooking oil

1 medium/large onion ((170g))

thumb ginger

5 (or more) cloves garlic

a large handful tomatoes ((260g))

3 medium // most of 1 large zucchini ((850g))

a large sweet potato // 2 medium/large regular potatoes ((545g))

1 bell pepper ((160g))

1tsp salt

2tsp cumin

1tsp cayenne

2tsp chili powder

½tsp mustard powder

1tsp curry powder

½c coconut milk // ¼c milk + ¼c thick yogurt

optional: 14oz package firm tofu

dice up onions, tomatoes, zucchini, potatoes, & pepper. mince garlic & ginger

heat the oil in a large pot & add the onion. sauté until golden-brown, about 8-10min

add ginger & garlic, & sauté until the ginger smell starts to fade, about 1-2min

add the tomatoes & all of the spices; mix then turn to low heat & cover, cooking until the tomatoes are mushy, a couple minutes

crush then tomatoes & cook longer, uncovered, until you see oil, another couple minutes

add the zucchini, potatoes, & bell pepper

cook about 5min on medium, then add the milk in bits, slowly, cooking another 5ish minutes

turn heat to low & cover, cooking until the potatoes are soft, about 25-30min, stirring every 5ish minutes

if using tofu: press tofu of as much water as possible, & add in 5-10min from the end of cooking

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lychee and cream cake

lychee cupcakes with lychee-rose buttercream

lychee melting moments

lychee syrup

lychee jelly

lychee & ginger sorbet

lychee & rose cake

lychee & strawberry lemonade

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banana recipes:

banana bread:

plain

chocolate chip

chocolate peanut butter (gluten-free)

double chocolate (gluten-free)

pumpkin spice

with a jam centre

without eggs (& cheaper)

muffins:

banana almond muffins (gluten-free)

banana oat muffins

banana raspberry oat muffins (gluten-free)

blueberry banana muffins

peanut butter chocolate banana muffins (gluten-free)

other:

banana cake

banana cinnamon cake

banana chocolate chip cookies (second version, jumbo size: x)

chocolate chip banana bread cookies (gluten-free)

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basil buttercream

basil cookies

basil mousse

basil olive oil cake

basil butter

basil salt

pesto, traditional (above)

pesto, made with pistachios

pesto, made with walnuts

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Mossy rocks in August sun, Sweden.

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Accidentally made the mistake of looking towards the sun while diving underwater. I was met with the most beautiful sight in the whole world, I fear. It was a mistake because I am but an air breathing creature and no amount of diving will ever satisfy my need to bask in the light refractions and see the fluid ceiling above my head waltz with the sun and the sky.

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zucchini bread

zucchini bread (gf)

zucchini brownies (gf)

zucchini chocolate chip oatmeal bars (gf)

zucchini cookies with cream cheese frosting

chocolate zucchini muffins

lemon blueberry zucchini cake (gf)

lemon lavender zucchini cake

pineapple zucchini muffins

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zucchini cheddar scones

zucchini risotto

zucchini rosette tarts

pizza with zucchini & pesto

savoury zucchini cake

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white chocolate chip huckleberry cookies 🤍🫐

½c butter, softened (113g)

½c white sugar (100g)

~1c huckleberries (~160g)

1c all-purpose flour (120g)

½tsp baking powder

½tsp salt

100g white chocolate chips

cream together butter & sugar till light & fluffy

add in huckleberries & mix with a hand mixer on high until the berries are fully combined into the creamed butter-sugar mixture --- it will be a bit watery

sift in the flour, baking powder, & salt, & combine

once the drys are about half incorporated, add in the chocolate chips then finish mixing

cover & chill in the freezer at least 30min

preheat oven to 400F

grease a baking sheet & make heaping tablespoon sized balls of dough

baking 10-13min, rotating the pan halfway through

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quick huckleberry jam 🫐🌿

pint huckleberries (375g)

¼c sugar (50g)

2tb lemon juice

add all ingredients to a pot on medium heat & mash the huckleberries while bringing the mixture to a boil

once boiling, lower the heat to low/medium-low & continue to cook on a simmer, stirring constantly

cook until the mixture starts to thicken, about 20min or so

remove from heat & let cool --- it will thicken more as it cools

jar & enjoy!

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jisoupy

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denish basumatary

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kruszyniany mosque in kruszyniany, poland. this is the oldest lipka tatar mosque in poland.

the town of kruszyniany was assigned to tatars who participated on the side of the polish-lithuanian commonwealth in their war against the ottoman empire. after lipka tatars settled in the city, they built this mosque, most likely in the late eighteenth century; though there are documents which mention it going back to 1717. the village was settled by repatriates and belarusian muslims following world war ii.

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my mom's baked mac 'n' cheese:

8oz macaroni noodles

4tb butter

small onion

1tb flour

1½c milk

2½c shredded cheese

dry mustard, pepper, garlic powder, paprika

optional: ¾c breadcrumbs

preheat oven to 325F

cook the noodles in salted water, 1min less than al dente

in a saucepan, melted the butter over medium heat

chop the add the onion, cooking until fragrant

add the flour & whisk in. cook about 5min

slowly add in half of the milk, stirring constantly until smooth

slowly add in the rest of the milk, stirring constantly until fully combined & smooth

remove from heat once thickened

stir in the spices & half of the cheese, stirring until fully combined & smooth

add the rest of the cheese, stirring in until smooth

combine the pasta & cheese sauce

pour into a greased 9x13 baking dish & top with an extra handful of cheese

bake for 15min, until the dish is bubbling & the top is slightly browned

you can add the breadcrumbs on top when you bake it in the dish, or leave them out to your liking :)