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Posts Tagged: Black olives

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BRUSCHETTA PLATTER (with tomato & basil, mushroom & thyme, olive-caper tapenade, and oven-dried tomatoes)

Posted September 10 by Kirthana Kumar

I never realized this until now, but food blogging brings together a few of my favourite things..cooking (of course), food styling & food photography (which have been a more recent discovery) and my penchant for mindless writing. Don’t get me wrong, I make sure that the recipes that I post on here are my absolute… Read more »

Recent posts

  • VEG-FORWARD JAPCHAE
  • BEET & MISO HUMMUS
  • THAI-INSPIRED SQUID, PRAWN & GRAPEFRUIT SALAD
  • BOK CHOY & SHIITAKE STIR-FRY
  • ORANGE CHICKEN SALAD

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Kirthana Kumar

theblurrylime
Japchae is one of those dishes that has no busines Japchae is one of those dishes that has no business being as good as it is—slippery glass noodles (dangmyeon) tangled with veg, and a savoury-sweet sauce that hits every corner of your palate. The ratio of vegetables to noodles here skews heavily towards the veg. It’s a personal preference. I like every bite to be packed with colour and crunch, rather than having the noodles dominate. But if you’re a noodle maximalist, feel free to scale up the dangmyeon and make it yours. The sauce is a perfect storm of soy, sugar, sesame seeds and oil, stock cubes, and garlic. Sweet, salty, and nutty, it’s like a hug and a slap in the face at the same time (in the way all good food should be). Recipe is linked
Bananas are berries. Strawberries aren’t. Pullin Bananas are berries. Strawberries aren’t. Pulling 10 kilos through this botanical drama.
12 years of being married to the sharpest mind and 12 years of being married to the sharpest mind and the biggest heart in the room 🎯
Not so little anymore, but always my tiny hurrican Not so little anymore, but always my tiny hurricane of joy who delivers zingers like this: Knock knock Who’s there? Europe Europe who? No, you’re a poo. Parenting is humbling. And hilarious. Four years of growing alongside someone who sees the world sideways, upside down, and somehow more clearly than me 🧡
Beet & Miso Hummus | There’s always a beet lurki Beet & Miso Hummus | There’s always a beet lurking in the fridge a little longer than intended. This one had been sitting quietly in the vegetable drawer, still firm, still hopeful. The miso was a late addition, mostly because it was sitting on the top shelf looking smug and underused. I added a spoonful before I could second-guess it. The result is a creamy, gently earthy hummus with just enough savoury depth to keep things interesting. It’s the kind of thing that makes you pause mid-spread and go, huh. Recipe is linked
THAI-INSPIRED SQUID, PRAWN & GRAPEFRUIT SALAD | So THAI-INSPIRED SQUID, PRAWN & GRAPEFRUIT SALAD | Somewhere between craving something light and realizing I had seafood to use up, this salad happened. It borrows a lot from Thai pomelo salad—fresh herbs, juicy citrus, plenty of crunch—but gets a protein upgrade because sometimes fruit and texture aren’t enough to count as a real meal. This is a salad that eats like dinner, not just a detour before something heavier. It’s fast, flavourful, and exactly the kind of salad that doesn’t leave you wandering the kitchen an hour later looking for crackers. It’s zippy and fresh, with enough heft to keep you grounded. And best of all? It comes together in less time than it takes for someone to post another “gut-healing” smoothie bowl. Honestly, this might heal your soul a little more anyway. Recipe is linked
Instagram post 18055506016968772 Instagram post 18055506016968772
Too far into the sunk cost fallacy to quit now—m Too far into the sunk cost fallacy to quit now—might as well finish it for the plot twist I never asked for.
Bok Choy & Shiitake Stir-Fry | A quick yet satisfy Bok Choy & Shiitake Stir-Fry | A quick yet satisfying lunch, brimming with vibrant greens and earthy mushrooms. True to the essence of a good stir-fry, it comes together in under 20 minutes, relying on pantry staples—save for the dried shiitakes, unless, like me, you deem them essential and keep a generous stock on hand. We usually eat this with fried rice and fried eggs to top, but you can bulk it up with tofu or chicken too. Some light chopping, a quick toss, and boom, lunch is ready before you even have time to debate takeout. Recipe is linked.
Channeling my inner Kurinji and waiting for the ne Channeling my inner Kurinji and waiting for the next big bloom in 12 years 🌸
🐒 🐒
Young and carefree one minute, and the next minute Young and carefree one minute, and the next minute I’m diaphragmatic breathing cos I’m prettttty sure that table got served and they came in after me?
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