An old recording of when Snoop Dog visited the Martha Stewart show, and they both made brownies. In an amusing turn, Snoop does a rap about making brownies, while Martha, hip hop as she is, joins in to the awkward rap.
Snoop: “Trying to make some brownies, but we’re missing the most important part of the brownies.”
Martha: “Which is, which is, which is …”
Snoop: “No sticks no seeds no stems.”
Martha: “You want green brownies.”
Snoop: “Yes.”
Martha: “He wants green brownies. Brownish green brownies.”
Snoop: “The greener the better!”
The wedding over and the real thing beginning, a friend just returned from her amazing and looong honeymoon to south and central america. Long catch ups over the remnants of summer to do. We used to do backflips into the pool all summer, now it’s more cocktails by the pool, with chaps in tow. Love growing up. This little video is a tribute to her wedding, the sustaining photobooth and friends…
Horray for the weekend. I am bringing it in with these songs, as well as the amazing Fyfe Dangerfield. Forgive the musical onslaught, it will all be made up for in due time with spectacles of food. But in the meantime let’s just have a glass of wine and listen to this. pssst… Spot the beautiful Sydney in the background below. Almost enough to make you patriotic.
… And I dedicate this happy song today to my darling friends. I am endlessly cheered by your loveliness, your company and emails, texts and laughs. So much love.
Serves 1
Sure, you can just grab an apple on the run. Or you can turn it into a more substantial and interesting breakfast bowl worthy of sitting down to.1 applea squeeze of lemon juice1 tablespoon chopped nuts, or LSA1 tablespoon honey2/3 tablespoons natural yoghurt
extra sliced fruits in season (berries, peaches, pears), to serve
Coarsely grate the unpeeled apple and stir through lemon juice, nuts, honey and yoghurt. Top with sliced fruit (optional). I’ve topped with blueberries and more apple, julienned, here.
>> LSA is a ground mixture made from linseed, sunflower seeds and almonds. You can make your own in a food processor or coffee grinder, but it’s also available from good grocers and food markets.
And here I have some recommended music for said speedy apple breakfast – gorgeous positive music to start the day with…
There are people, particularly women, who I follow as they make their way around the world just because I’m so completely amazed by the things they do. Zadie Smith (born 1975), who wrote The Autograph Man and On Beauty and White Teeth, is one. The year she was born is relevant because it’s so close [...]
Frankie magazine, which covers art, fashion, music, craft and life for twenty-somethings, has kindly commissioned me to do an article for an upcoming issue.
The Kitchen Inc. blog is written and edited by Kate Gibbs - a journalist, author and cook.
Food, travel, design >> How, when entwined together, these things inspire our daily culinary experiences >> The Kitchen Inc. covers food, kitchen-based inspiration, and workable design as it impacts our dining, eating, cooking lives.
Kate Gibbs writes a weekly column for Good Living in The Sydney Morning Herald on cooking with kids: Kitchen Cadets. She is the restaurant reviewer for Sunday Life magazine in the Sun Herald. She is a regular contributor to the SMH on food and travel.
Kate is a co-author of The Foodies Guide to Sydney 2011 and 2012 and is a contributor to SMH Everyday Eats 2011 and 2012 and Good Cafe Guide 2012. Kate has 10 years' journalism experience and has written for Russh, Australian Gourmet Traveller, Frankie and others. The interest in journalism began at London's The Evening Standard newspaper. Her first cookbook, The Thrifty Kitchen, was published in 2009. Kate's mother Suzanne Gibbs and grandmother Margaret Fulton are also in the food business.
In The Kitchen Inc, Kate writes restaurant, bar and cafe reviews, and shows the most interesting and inspiring places to eat and gastro-explore. Kate reviews new food-relevant design and books, she writes about new trends in cooking, how different ingredients are being used by our top chefs and cooks, and how to use these ideas at home.
Serves 1
