A foodie fiesta.

Greetings!

Hope you’re all kicking it health-warrior style.

I’ve been feeling quite deflated, listless and sad to my soul as the horrific events in Japan continue to unfold.

As President Obama put it in a recent address, it is utterly heartbreaking to contemplate the scale of destruction and loss of life (both human, and critter) that has resulted from yet another natural disaster. I feel sick. Unsettled. What happens to them happens to all of us, because despite those imaginary borders we create with language (country, nation, race) we are ultimately one. Made of the same stuff, tied to the same earth.

I cannot fathom how people cope with such events, but I send my thoughts anyway.

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Over the weekend my friends from college and I got together to revel in our mutual lust for tasty food and culinary experimentation. I thought I’d share some pictures with you, and encourage you all to consider having your closest buddies around to bond over dinner; there is something special about dinner parties that cannot be recreated at a restaurant or club. And you might just snag an awesome recipe or two to add your repertoire!

We congregated at the completely charming abode of Jack, then enigmatic face behind The Batchelor Blog and proceeded to stuff ourselves silly.

I was a little late to the party, and was presented with this plate full of love on arrival. Pre-plated entrée? I can deal.

There are a number of different cultural influences in our class and so the three course meal contained a medley of mouth-blowing flavours and textures. Two Japanese girls made the most amazing sticky rice and seaweed condiments I have ever tasted, and there were homemade dips, german crackers, greek lentils and italian goodies galore!

Jack made an amazing ginger ale by reducing some fresh ginger and honey in a pot, adding some fizz and fresh mint for good measure! Zzzzzzzing!

Kitchen full of wannabe chefs.

Goofing around on the dimly-lit stairs.

My contribution: raw zucchini & carrot noodles with a delicious asian dressing from Gina at Choosing Raw.

Also, raw banana pie for dessert!

I layered some delectable honey-roasted almond butter on the bottom of the crock and then used some banana soft-serve as the filling.

Process 2-3 frozen bananas until creamy, and add in some extra nut butter, cinnamon and honey if your sweet tooth desires. Freeze. Get your saliva on.

This house is FILLED with character.

Posting your laundry on the interwebs, soz Jack.

Our Italian connection Alessandra, made this insanely fresh and flavourful pasta dish with broccoli, garlic and chili that is not done justice by the crummy photo.

And the grand finale! Flourless orange and almond cake. Holy Bethlehem, this was incredible.

Such a tasty evening. Thankyou, friends!

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