01. Back to the opera. Saw a stunning new production of Aida. The huge LED screens were very impressive (image).
02. So much festival news – Yarra Valley Writers Festival (Meg Mason! Helen Garner! Rick Morton!); first hints at the Melbourne Writers Festival program; and the German Film Festival (I have seven films on my ‘must-see’ list, which will be a challenge).
03. This week’s tele: season three of Shrill.
04. I know I’ll see Gatsby when I have the chance.
05. So many of my recipes come via How Sweet Eats. I’m counting down for my copy of Everyday Dinners to arrive, but until then, all of these tacos and margaritas.
06. Yes I’ll have one of everything thanks.
07. Eurovision excitement starting to build.
08. These brownies – so easy they’re criminal.
09. Tiny, delicate fungi spotted on one of my #ProjectYarra walks
Those brownies look fabulous, and so healthy with the buckwheat!
So healthy… 😜
I can’t believe those brownies only use 3 ingredients!
Love the fungi pictures – stunning.
And ready in 20 minutes!
The recipe mentions you can use something called teff flour as an alternative to buckwheat. I’ve never heard of that…..
I’ve seen teff (in the flour section) but never used it. Buckwheat flour gives a particular chewiness and richness that suits these brownies (I use it in another brownies recipe for same reason).
I fulfilled a long-held culinary ambition and made brown bread ice-cream. To say it is delicious is an understatement. The secret is to let the hand wobble a little as you measure the dark rum…
Yes, I’m familiar with the hand-wobble measurement 😃 I have only had brown bread ice cream once and it memorably good (I think it came served with a banana steamed pudding).
They say it’s nice with tarte tatin, but my efforts with tarte tatin haven’t been a great success. So I thinking chocolate tart…
Brownies – yum!