Blueberry Type of Breakfast

Remember the phrase, “there are two sides to every coin?” It’s always used when tackling serious things, like resolving conflicts or debates. Let’s use it for lighter moments (maybe not) like when you wake up, because I don’t think there’s a better way to explain the mixed feelings one experiences. If you could feel the same way each day you wake up, that you’re able to pull a Bey, “I woke up feeling like this … flawless”, how beautiful would that be?

It’s like each day when you wake up you subconsciously flip a coin, and the side it lands determines how the day is going to be – I don’t know which one we would say is the head or tail. We can’t use the “you woke up on the wrong side of the bed” phrase any more because some beds are against the wall, others, the significant other is on the other side, and others apparently have circular beds – which I haven’t seen yet.

Sometimes you have so much energy to conquer the world, other times, you just want to place yourself somewhere, take a chill pill and claw on anything that attempts to ruin that set-up.

Its days when you have the energy to conquer the world that you think of tantalizing and bubbly edibles like blueberry pancakes and shakes. That you can drag yourself to the kitchen and transform your thoughts into actions. Trust me, from experience, this doesn’t happen every day, at least in my case. I wouldn’t even encourage the mister to think so, or he’d be disappointed…lol. It’s virtually impossible, the mind might want but the body, the body is always the challenge. Though we try.

Here goes the recipe.


  • 1 1/4 cups all-purpose flour
  •  1/2 teaspoon salt
  •  1 1/4 teaspoons white sugar
  •  1 egg
  •  1 cup milk
  •  1/2 tablespoon butter, melted
  • 1/2 tablespoon vanilla essence
  • Blueberries


  1. Whisk milk, egg and vanilla together in a jug.
  2. Sift flour into a large bowl. Stir in sugar and salt.
  3. Add the milk mixture. Whisk until just combined. Stir in extra vanilla and blueberries.
  4. Set aside for a few minutes – depends on how much time you have.
  5. Heat a large non-stick frying pan over medium heat.
  6. Brush pan with butter.
  7. Pour the mixture onto the frying pan, using approximately 1/4 cup for each pancake.
  8. Cook each for 3 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through.
  9. Transfer to a plate. Cover loosely with foil to keep warm.
  10. Repeat with remaining mixture, brushing pan with butter between batches.

Blueberry Shake

  • Endless scoops of vanilla ice-cream, strawberries and blueberries
  • Pour all of them into the blender and let it do all the work for you.
  • Serve chilled.

It would be more proper to serve the pancakes hot, but considering you’re making many of them, you can serve them warm. Plus I think they taste better that way. Complement it with a blueberry shake to achieve absolute satisfaction.

Blueberry Shake

Let’s leave this here. Have a yourself a super-charged 4-day week!

Signing Off ~~~ *Kawi*

Thee Local Lasagne

One of those meals that prove difficult to pronounce at first for many, with an Italian twist to it, a little like my sir name had to do that. Of course if its pronunciation is complicated, so does your perception on how it’s prepared, or at least that’s what we thought. The moment I hear someone has prepared some lasagne, I would internally wave my hands up and down for them.

So every time we pass by the pasta aisle in Nakumatt, Dion and I would take a moment to look at the lasagne sheets and make a mental note on how we’re going to try it out one of these days. You speak over the things you want to do, even when you know you’re not able to do it immediately. Challenge yourself, it becomes a short term goal and the next thing you know, you’re somehow working towards it – even when you think you’re not, it eats up your mind until you do it.

I digress. So on our leave week, we said this is it. It really did feel like a mini-project, considering we really didn’t want it to backfire because we were in dire desire of a delish meal #IJustRhymed. Onto the net we went. Just so you know, Dion’s usually the Chef (he figures the whole meal out – from the ingredients, the complexities, the steps), while I play the Sous Chef (the one that does all the manual labor – the mixing, the whisking, the measuring, the cleaning – works a lot on making you submissive because you have to follow instructions to the dot). We did a little consulting here and there, for extra tips, besides what the net was giving us – others have been on the same road, and we didn’t want to repeat the same mistakes – it really helped.

A shout out to Makena for the “slightly cooking lasagne sheet” tip. Here’s the recipe;


  • 2 teaspoons olive oil
  • 1 brown onion – chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 3 diced tomatoes
  • ¼ cup tomato paste
  • Salt & freshly ground black pepper
  • Olive oil, extra, to grease
  • 10 fresh lasagne sheets
  • ½ cup coarsely grated mozzarella
  • Mixed salad leaves, to serve

Cheese / Béchamel Sauce

  • 1L milk
  • 1 brown onion – chopped
  • Fresh parsley stalks
  • Salt, ground black pepper, bay leaves, nutmeg – you can throw in your spice.
  • 60g butter
  • Two 1/3 cup plain flour
  • 1 cup finely grated cheddar

Step 1: Prepare the Minced Beef

Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes color. Add the tomato and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.

Lasagna, Foodie,



Step 2: Prepare the Cheese Sauce/ Béchamel Sauce

  1. In a different medium sauce pan, combine the milk, onion, parsley stalks and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.
  2. Strain the milk mixture through a fine sieve into a large jug and discard the solids.
  3. In another different large saucepan, melt the butter over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
  4. Gradually pour in half the milk, whisking constantly with the wooden spoon (or balloon whisk), until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
  5. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the grated cheddar cheese and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.

Lasagna, Foodie,

Step 4: Prepare the Lasagne Sheets

Put some warm water into a saucepan over medium heat, and place the lasagne in it. Boil it for 2-4 mins. Drain the water and rinse in some cold water. Immediately separate the sheets (or they’ll stick together like glue). It makes them elastic and easier to place on the bowl.

Lasagna, Foodie,

Step 4: Preparing the Lasagne

  1. Preheat oven to 180°C.
  2. Brush a rectangular ovenproof dish with oil to lightly grease.
  3. Spread one-quarter of the béchamel sauce over the base of the prepared dish.
  4. Arrange the lasagne sheet over the sauce and make sure all edges are covered. Ours needed 4 sheets for the bottom.
  5. Top with one-third of the mince mixture and one-third of the remaining béchamel sauce.
  6. Continue layering with the remaining lasagne sheets, mince mixture and béchamel sauce.
  7. Finishing with a layer of béchamel sauce .
  8. Sprinkle with mozzarella. Place on a baking tray.
  9. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling.
  10. Remove from oven and set aside for 10 minutes to set.
  11. Step 5: Serve the Lasagne
Lasagna, Foodie,

Finishing with a layer of béchamel sauce. Then we sprinkled some mozzarella cheese on it.




Lasagna, Foodie,

Step 5: Serving the Lasagne

Cut the lasagne into portions and serve with some veggies. You could devour it on its own, because it’s totally delish, but the green on your plate helps you feel a tad healthy. If you know what I mean. You can then down it with a glass of chilled juice (or Ribena).

Lasagna, Foodie,

Happy cooking lovelies!

Signing Off ~~~ *Kawi*

Ruling The Kitchen – Pork Masters

Cooking, Men

Mike (Left) and Dion (right) in their element. They’re kindred spirits.

There’s something about men who cook, maybe sexy, or just extremely appealing. Even if it’s just boiling rice, an egg or brewing his own coffee, the fact that he can make it to the kitchen is admirable. Cut that! Now what about those men who totally own the kitchen, God bless their souls! I am lucky to know such men, and one of them happens to be mine, the other my best friends … territory things.

Flo (left) and Me (right) ... we were just chilling taking selfies and playing Despicable Me.

Flo (left) … just chilling taking many selfies and soaking in the aroma that filled the air.

But really though, when they occupy the kitchen and chase us away, they cook up a storm! And not the ordinary storm, I’m talking about the finger licking, lip smacking kind that gets you so full that you just want to lie down and take a nap or just play Despicable Me (this is my current phone game addiction, those Minions) … because you can barely think any more.

Despicable Me

Let me share with you the recipe as written by Dion. Giving credit where it’s due, because when it comes to pork, we (Flo and I) take the back seat and let them (Dion & Mike) be.


  • 4 tablespoons olive oil
  • 2kg of pork ribs (trim the fat acquired from local butchery)
  • Kosher salt and 1 teaspoon freshly ground black pepper
  • 1 medium onion, thickly sliced
  • 1 dhania (coriander) stock, finely sliced
  • 2 ginger finely grated
  • 3 stem of fresh thyme
  • 1 stem fresh rosemary (it’s optional)
  • 2 tablespoon of soy sauce
  • 2 apples, cut into 8 slices (this is optional, I used my secret ingredient whisky for succulent flavor you, you could use white wine too)
  • 2 tablespoon of honey
  • 1 teaspoon of cayenne
  • 1/2 of paprika
  • 1 orange (cut into 4 pieces)

Pork, Cooking


  • Lightly salt the pork while on the tray.
  • In a small bowl mix 4 tablespoons olive oil, freshly ground black pepper, 1 dhania stock, finely sliced, 2 ginger finely grated, 1 stem of fresh thyme. 2 shots of whisky, 1 teaspoon of cayenne, 1/2 of paprika.
  • Squeeze the orange juice out of the 4 diced parts into the small bowl.
  • Mix thoroughly all ingredients
  • After mixing use a pastry brush to brush the mixture over the pork and ensuring it leaks into the grooves of the meat, you could make slices into the meat so that the mixture is well absorbed.
  • Place in a airtight clasp translucent bag and let it sit for 2hrs – 4hrs so the juices can blend into the meat place in fridge.

Pork, Cooking

How to Cook

  • Preheat the oven to 200
  • Cover the base of the pan with foil.
  • Drizzle sum olive oil and spread lightly on the base to prevent sticking.
  • Put the meat on the tray and set timer for 40 minutes.
  • After 40 minutes remove the tray drain the juice it will be used to make gravy for the pork.
  • Turn over the pork for even cooking let it go for 30 minutes on the reverse side.
  • Collect the juices from the cooked pork. When you pick the meat up from the pan, hold the meat over the pan for a few second. Doing this allows the extra juices to drip off the meat and into the pan.

Pork, Cooking

  • Pour the juices from the pan into a glass. The glass allows you to see when the fat separates from the juices. Let the drippings stand in the container until the fat floats to the top.
  • Remove the fat remain with the juice you can add some wine (red) or sherries to add a depth of flavor to the gravy.
  • Mix thoroughly and add 1 tablespoon of soy for taste then some people prefer to cook the mixture  but I finely brush it over the pork.
  • Add the 4 tablespoon of honey and 1/2 paprika and  a teaspoon of thyme (awesome for gravies)
  • After 30 minutes remove the pork and glaze with the mixed gravy on one side ensuring it is well spread over the meat let it cook for another 10 minutes
  • After 10 minutes remove the pork turn round and pour the remaining mixture over the meat and cook for another 10-15 minutes till its golden brown.

Pork, Cooking

And voila! The meat is ready! You can garnish it with coriander or as you please and then save us a piece, will you? Or better yet play around with the recipe and tell us how it pans out.

Serve it hot with a starch of your choice (rice, mashed potatoes, chips), then down it with a chilled drink. Happy Eating!

Signing Off ~~~ *Kawi*


Thee Local Shepherd’s Pie and Snippets

My colleague challenged me. She came with some good smelling delish food that looked like lasagna but it wasn’t (I think I’ll be obsessed with it until we prepare it). She educated me, it’s called a shepherd’s pie. Did you also know that the “ph” in shepherd is pronounced “p” and not “f”. English is such a complicated language, and my nursery teacher must’ve been saying it with the “f” because I can’t seem to get myself to say it the right way. Those are my problems.

Anyhow, when I went home, I was set that I’m making the Shepherds pie. And so I started the process. I was so psyched up, like you have no idea. The only problem is that the master chef wasn’t around (travelled for work), so I was doing it solo. And boy, oven things are not my strength. The setting of the heat degree (converting Farenheit to Celsius – or googling it), timing and how to heat it (top, bottom, both, grill). I felt like breaking down at some point. I felt like I’d gotten everything else right, except the most important part, the baking.

While I struggled with that process, I thought of life. First I was taken aback when I found out that Robin Williams had depression, I mean, the Mrs. Doubtfire (among many other hilarious comedies) guy. I had tried to read articles about it to understand what goes on some time back and the one that really explained it to me in a way that I deciphered what goes on was Hyperbole & a Half, here and here. I’ve seen it happen to some people close to me, so it’s real, not imaginary. What I always wonder is, what can one do to be there for someone? I get depressed to0 or experience bouts of sadness – but it’s hormonal – you know that time close to that time of the month. But at least I can get or talk myself out of it, but what about that person who can’t? What can someone do for them?

I digress. So back to the part where I thought about life as I baked away (that’s a good struggle by the way). In life, there are things that you totally get right. Especially things that’s you’re already used to. You know those things that come easy for you – yeah you know them – I would compare it to a meal you love cooking, you have it on your fingertips, you can even cook with your eyes close and still get it right.

On the other hand, you’re faced by things that make you feel like you’re totally doing it wrong. Leave alone getting it wrong, because you don’t even get it in the first place, this can be frustrating. This could be like cooking a new or unfamiliar meal. One that you even had no idea existed, so you have to skirmish your way through learning how to do it. Chances are that you’ll be hard on yourself with the outcome. You’ll feel like it’s not good enough, it’s not that sweet enough, it doesn’t look so appealing, maybe others won’t enjoy it. And so is with many things in life. Especially those that don’t come to you easy.

Just when you think you’re getting it wrong, you’re probably getting it right. Just that you’re intimidated by that wrong feeling that you miss out on what’s going right. We really cock-block ourselves sometimes, it’s a matter of believing in yourself, hard as it is.

Ever felt like that? That’s exactly what I felt about my Shepherd’s pie. But I believed in myself and ate it with so much pride and carried it for lunch. I don’t think I did such a bad job, it was edible and tasty too. Now that I think of it, I’m looking forward to dinner and to having the master chef taste it too (and give his verdict). Except that my potato cover didn’t brown, it yellowed (with very faint shades of browning) *sob* that’s all I was waiting for. There’s something about browning and success in baking.

Recipe, Shepherds Pie, Cheese, Minced Beef, Food, Kenyan Foods, Mashed Potatoes

See ingredients below


  • Potatoes
  • Minced Beef – More like the way I made it here.
  • Vegetables – 1 Green Pepper, 1 Tomato, 1 Onions, 1 Carrot – you can add peas, corn, mushrooms and so on.
  • Spices – mixed Spices, Black Pepper, paprika, royco, cayenne pepper, soy sauce, garlic.
  • 2tbs Butter
  • Salt
  • Shredded Cheddar Cheese


  1. Pre heat the oven to 200o
  2. Dry fry the minced beef with the spices.
  3. Mix the potatoes and mash them with butter, milk, cheddar cheese and garlic until soft.
  4. Combine the meat and vegetables and spoon them into a square baking dish.
  5. Cover with potato mixture. Bake for 30 min or until it starts browning.
  6. Shred the remaining cheddar on top of the cover and bake it for 10 mins, it’ll look like it’s bubbling, cue to remove it.
  7. Remove it from the oven and let it cool for about 5-10 mins. Then serve.

You can totally try it out and tell me how yours turns out, I challenge you. Happy Friday loves!

Signing Off ~~~ *Kawi*

Our Local Macaroni & Cheese Recipe

So we’ve been dying to make Lasagna but time has not been on our side, neither have the ingredients. I had bought the mince for that purpose but since we didn’t have the rest of the needed ingredients as per the recipes, Mr. Chef himself, a.k.a the fiancé, decided that to warm up, we should do Macaroni, Cheese & Minced beef. Great idea. So we just went kienyeji (local) on it, no recipes, no instructions, just our common cooking knowledge but the outcome was too delish – I overate and carried it for lunch *slurp*.

This is a shout out to one Njeri Kimz for asking me to put up the recipe on my blog. I didn’t even know she reads it or someone would be interested in checking out one here. So I was fan-struck (opposite of star-struck) for a moment. Thanks love. Here goes the “recipe” from the quack chef (me).

Recipe, Macaroni, Cheese, Minced Beef, Food, Kenyan Foods


  • Macaroni
  • Minced Beef
  • 1tbs Paprika
  • 1tbs Royco
  • 1tbs Butter
  • Salt
  • ½tbs Cayenne Pepper
  • Spices – Mixed Spices, Black Pepper – you can go all out depending on your palate.
  • Soy Sauce
  • 1 Green Pepper
  • 1 Tomato
  • 1 Onions


  1. We first prepare the Macaroni and Minced Beef separately.


  1. Fill the sufuria with cold water – reasonably of course, depending on the amount you’re cooking.
  2. Add some salt, cayenne pepper and butter to taste.
  3. Pour in the macaroni into the sufuria and let it cook for about 7mins.
  4. Cook in medium heat.
  5. Taste to know whether it’s ready. If not, give a few more minutes – macaroni doesn’t take too long to get ready.
  6. Drain the water from the sufuria with the macaroni.
  7. Pour a little cold water to make sure it doesn’t stick and then drain it again.

Minced Beef

  1. In my case, it was frozen so I first defrosted it.
  2. Then I dry fried it since it already has some oil of its own.
  3. Add some water so that the meat doesn’t stick to the sufuria and it also helps the meat to cook.
  4. Add some soy sauce and some spices to give it flavor.
  5. Let it cook for say 20mins. I’m guessing the time, but that’s about it.
  6. Chop up the onions, green pepper and tomatoes and throw them into the sufuria
  7. Let them simmer as the mince continues cooking.
  8. Add some little water mixed with Royco to make some thick soup, so that the mince is not entirely dry.
  9. Cook in medium to low heat.

Macaroni, Cheese and Minced Beef.

  1. Pre-heat the oven for at least 10mins at 150o or 200
  2. Empty the Macaroni from the sufuria into a baking dish.
  3. Grate some Cheese on it.
  4. Mix it up with a wooden spoons or whatever works for you.
  5. Remember the mince, pour it in there too.
  6. Mix it up with the Macaroni and Cheese.
  7. Then grate some more cheese on it.
  8. Place it in the oven for about 10-15mins and let the cheese melt, while the Macaroni and Mince warms and cheesed up (see what I did there).

Serve hot, accompanied with a chilled drink (preferably ribena), because your tummy will be making star jumps with the first bite. The chilled drink will cool your taste buds and tummy down.

Keep warm lovely reader. In Kenya, the weather has gone rogue. Our sunny August has turned out rainy – global warming perhaps, don’t know how yours is wherever you are, but I hope it’s better and warmer!

Signing Off ~~~*Kawi*

Our First Cupcakes

Sometimes, I live for firsts. They make you feel like that there so much that the world still has to offer. You know those things that to others, would seem like such a normal day-to-day thing but to you, having been presented an opportunity to do it, or even getting the courage or psyche to go ahead and do it, is a big deal.

That was me, when I woke up one Sunday morning feeling like this -> Baky. Those cupcakes were just calling out my name, “hey Kawiria, bake us”. And I blurt out, “why don’t we bake today?” Thank God the fiancé gets just as excited as I do about firsts. We set out to get the baking equipment, all thanks to Google. He was extremely cooperative, despite the rounds we had to make. I think in our minds, we were seeing the end product, those delish cupcakes. Nothing, even the unavailability of equipment was going to stop us, we were ready to substitute (actually we did for some) . Some of the equipment we used:

Measuring cups | whisk or hand mixer | wooden spoon | cupcake trays | cupcake liners | cooling rack | bowl | flour sieve | oven | grease proof paper | among others.

We we’re looking at quality, functionality and affordability. Some of the equipment was ridiculously priced at Nakumatt, but much cheaper at Naivas. Some cheaper equipment at Naivas looked like it was of poorer quality, or they just didn’t have them available, like the measuring cups. In the end though, we managed to cover the list after running from one supermarket to another.

We used this recipe for our first try. We of course added our own crazy twist to it, the chocolate shavings, I thought it would taste a little yummier with them on. Let me say for first timers, those cakes were everything. The butter was a little too much, but you know what happens with butter, it makes it moist, so winning!

110g/4oz butter or margarine, softened at room temperature -> We used butter
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract -> We slipped in a drop of strawberry essence
110g/4oz self-raising flour
1-2 tbsp milk —> We kinda used whipping cream too

Cupcakes, Baking

Now, we’re looking forward to making that moist mouth-watering Red Velvet cake. I hope I made you salivate a little, I am. So whose party are we crushing and bringing over cupcakes? We’ll upgrade ourselves to cakes very soon. I told you that on our next birthday, we’re baking our own cake. No more Valentine Cake House or Cake City. I wasn’t joking, we got this :-) to learning new skills.

Have a blessed weekend. Let’s do more, like laugh a little more, love a little more, learn a little more, but live much much more.

Signing Off ~~~ *Kawi*



It was a trending topic yesterday and it got me thinking of all the things that made my childhood the best childhood ever. From the cartoons (looney toons, saber rider, road runner, sonic the hedge hog, Denver, sky dancers, captain planet, anamaniacs, lion king e.t.c), to the snacks (goodie goodie’s, super snack, crunchie, ball gums, kashata’s e.t.c), the programmes (fresh prince, full house, martin, derrik, sunset beach, sister sister, seventh heaven, Tausi, Tahamaki, club kiboko lol e.t.c. ), the games (shake, rounders, brikicho ‘hide-n-seek’, cha mama, scrambo e.t.c) that kept me outside till dark when the house-help comes looking for you to go take a bath (that bit wasn’t fun). There was the music ( brandy, 3T’s, Monica, soul for real, sisqo, DMX, Ja-Rule, Bow Wow childhood celebrity crush e.t.c). How we would do cut outs from the Sunday paper on exercise books to get the lyrics so that we can sing-along when their songs are playing. Growing up in the 90’s was just it. There was so much time to do out door things especially as kids. I think it gave us so much room for development (both mental and physical). We had time to have socialize with neighbors and have fun while at it. Now? I don’t even know who my neighbors are and I don’t see me getting to know them any time soon.

It was the era between non-technology and technology. Technology has changed things I tell you. From the great wall black and white  T.V’s to colored now digital / L.E.D /3D TV’s. Cartoons are now more than ever complicated, they force the kid to grow up so fast. Games are even worse (from the simple brick game and adventure / fighting games (super mario, tekken, street fighter and so on) – now we’re on simulators for games). I am just wondering in the next say 30 years how life will be? There will be a gadget for doing everything. You will basically need to do nothing. Currently everyone is working on making life extra ordinarily easier. I can bet people may eventually end up not knowing each other offline.

Then there are just those things that were the best at taking “pain” away. Especially if you’re feeling unwell. You know kids,  they get sick every so often. Then your mum very appropriately asks you, “*insert home name*, what do you want to eat today?”. I would really like to know what some of your responses were. Mine was always an automatic, “FRIES and SAUSAGE”. I mean, I didn’t even have to think about it. Sometimes that would even make me forget that I was actually sick when the excitement checks in. But you know, you have to maintain your sick act or else the next day you’ll be up in the morning preparing for school…lol (that preparing for school in the morning part wasn’t fun. I remember there was a time I was so sleepy after the help woke me up, and instead of going to bathe I went ahead to sleep in the bath tub and she didn’t notice, my mother wasn’t amused ha ha. It’s never been repeated).

This previous Easter weekend, in the midst of all the moving we decided to make home fries. Best decision since I genuinely love home fries. Home-made fries can make me happy any day, any time as the taste is … oh so delish. So we started the preparations of making home fries. I was the one doing the potato peeling, then the boyfriend took over and made the chips slices. Talk of someone who complements your weaknesses. Yes, making chips slices is not my forte.

Cooking Fries, Ribena, Kenya

Then somehow, he’s the one who took over the rest of the frying. I was not allowed to comment on anything and when I started “won’t they burn”, “isn’t the heat too much” … I was shoo’ed off the kitchen. Some sausages were added to complete the meal. Plus what’s a meal without chilled ribena. I was in heaven for a moment, that’s redefined yumminess. It was nostalgic. Just that this time we’re the one’s making them. At least no one was sick and the following day was work day, no excuse for not waking up early.

Well, thanks to technology, in future I intend to get a potato peeler, a potato cutter (you know the ones that help you cut potato into chips) and a chips maker. This will eliminate the effort used to make this meal. But are they all necessary really? They make work easier yes, but don’t they spoil all the fun involved? We had fun prepping this home-made fries and the effort made them even taste better. What’s your take though?

I wonder what the “cure meal” for kids nowadays is?

Signing Off ~~~ *Kawi*