|Pasta with peas and peppers in mustard sauce|
Food Diary (November 14, 2011)
Breakfast: Rolled oats with banana, coconut, sunflower seeds and flax seeds
Lunch: Pasta with peas and peppers in mustard sauce
Baking/sweets: No bake chocolate oat squares
It is quite interesting to see how the selection of food items available at supermarkets is changing. Today I was really really surprised to see pork fat making an appearance, and at a reasonable price too. It was cheaper than coconut oil and butter. I didn’t buy it but I don’t rule out the possibility in future. For those who are not familiar with the local language, I see the possibility of mistaking it for butter and probably initially concluding that butter here tastes quite different. Some years ago I made the mistake with milk and filmjölk, a type of cultured milk. In those days I hated cultured milk. Having my first breakfast in Sweden with nice cereal and filmjölk wasn’t the start I was looking for.
Finding peanut butter was almost a mission impossible some years ago. I recall American students complaining about this. Today you can find many different brands. I have yet to see pumpkin puree but give it a few years and I am sure it will make an appearance.
Today's Favourite Photo
Source: Sprinkle Bakes
Classic Pumpkin Pie
Today’s Favourite Blog
Kopi Luwak, the world's most expensive coffee, is made using beans that have been eaten and excreted by the Indonesian civet cat. And now thanks to panda poo being used as fertiliser, we may see the worlds most expensive tea being grown. It seems the sophisticated human palate appreciates food connected with animal by-product!
An Yashi, a college lecturer at the Sinchuan University, believes the tea fertilized with panda droppings could prevent cancer and fetch a price of up to £50,000 per kilo ($36,000 per pound).
Pandas have a very poor digestive system and only absorb about 30 percent of everything they eat. As such their poo is treasure, rich in fibres and nutrients. Maybe the smart scientists will find more creative uses of this nutrient rich by-product. Some humans could do with more fibre and nutrients.
An Yanshi describes the teas as having “a mature, nutty taste and a very distinctive aroma while it's brewing."
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