Breathing Hard on Thin Air @breathinghardonthinair-blog - Tumblr Blog

http://ridingbikesnotboys.tumblr.com/

An additional Tumblr of mine.

http://newsofthecurd.com/

This is my wonderful brother, he makes wonderful food with his wonderful girlfriend in their wonderful home. Y'all should head on over and give their Facebook page a like.

On Wednesday I was treated to a Japanese supper on behalf of them. Tempura elderflowers are possibly the greatest thing I have ever ate.

#news of the curd #all the tasty

This weekend ruled, we rode bikes and fed ducks.

#riding bikes not boys

#Turning Point #behind this wall

#The Winter Passing

My top 3 café's for grub in Dublin !

Brother Hubbard, 153 Capel St, Dublin 1

The Fumbally, Fumbally Lane, Dublin 8

The Pepper Pot, Powerscourt Town House Centre, South William Street

Brother Hubbard is the perfect spot whether it's just a quick coffee or lunch you're after. I would strongly recommend any food from here! It's all delicious and leaves me with a happy tummy.The orange and barely water is the best refreshment on a sunny day.

The Fumbally all I can say is falafel! Also, this is probably my favourite place for breakfast in the city I get the Fumbally Eggs each and every time. Scrambled with olive oil, Gubbeen cheese, garlic and tomatoes on toasted brioche.

The Pepper Pot has been my best find so far this year. The women who own it are fantastic and make every visit a pleasant experience. I'm a big fan of the watercress and egg on toast.

http://brotherhubbard.ie/

http://thefumbally.ie/

http://www.thepepperpot.ie/

#food in Dublin #The Fumbally #The Pepper Pot #Brother Hubbard

And all our promises come so easy

They fill the distances until our next meeting

But you’re always off the phone long before I’d prefer to be

#ctftpa #vs. children

Chocolate Cookies & Vanilla Ice-cream

What you’ll need for the cookies:

140g unsalted butter, softened

90g brown sugar

80g caster sugar

1 egg, plus 1 egg yolk

200g plain flour

1/2 teaspoon salt

3/4 teaspoon bicarbonate of soda

150g dark chocolate, min 70%

200g chocolate chips

Beat the butter and sugars in a bowl until it’s nice and creamy. Add the whole egg and mix, then add the yolk and mix again. Sift the flour, salt and bicarbonate together and gently mix in. Leave to one side. Place a bowl over a pot of gently simmering water and melt down the 150g of dark chocolate. Once melted add to the mixture. Mix well to combine. The mix is stiff so don’t worry if it’s difficult to stir. Finally mix in chips.

Preheat your oven to 180ºC/ gas mark 4. Line 2 baking trays with parchment paper. Using an ice-cream scoop pick up a big helping of the cookie dough and place on the trays with a good bit of space between each mound. Bake for 20-25 minutes.They’ll come out of the oven a little soft. Leave them on the tray for 5 minutes then place onto a wire rack to cook completely.

What you’ll need for vanilla ice-cream:

250ml full fat milk

250ml double cream

2 vanilla pobs

5 egg yolks

100g sugar

With a sharp knife split the vanilla pods in half and scrape out the seeds. Place the milk, cream and vanilla seeds and pods into a heavy saucepan. Warm gently until just below boiling point, pop it off the heat and leave covered to infuse with the vanilla for about 15-20 minutes. In the mean time whisk the egg yolks with the sugar. Gradually add the warm mixture to the egg and sugar mixture until it’s all added. Return the saucepan to the hob and cook over a low heat stirring constantly. What you want to happen is that the custard coats the back of your spoon. On a low heat and being terrified as I always am making this, it might take a while. I go from points of joy with the smell of vanilla floating around to anger and holding my hand back from the heat. Just take your time. Rush it and it over heats you’ll have scrambled eggs.I can see were this tune of “I scream, you scream” comes from.

Pour everything into a large bowl and chill.Today I left this to chill for about 3 hours while I baked a few other things. I would normally leave it up to 8 hours. I made sure the mix was shallow so it would chill quickly.

I made this ice-cream using a Kitchenaid but if you're without one you can place the mixture in an airtight freezer container and allow to chill, this method is tedious as it requires continuous stirring. However, the outcome is worth it.

#chocolate chip cookies #vanilla ice-cream #baking

What you'll need:

350g of plain flour

1 tablespoon ground ginger

1 teaspoon bicarbonate of soda

100g cold unsalted butter, cut into cubes

150g light soft brown sugar

1 egg, beaten

4 tablespoons golden syrup

Preheat oven to 180°C/gas mark 4. Line a baking tray with baking paper.

Sift flour, ginger and bicarb into a bowl. Rub in the butter until you get a sand like texture, then stir in sugar. In a separate bowl whisk together golden syrup and beaten egg in a bowl. Mix it in the dry ingredients to form a dough.

Roll out the dough on a floured surface till is about 3mm thick. Cut out your gingerbread:

Snails

Whales

Hedgehogs

Foxes

Place them on the prepared tin, with a tooth pick give them faces and angry eyebrows! Bake for about ten minutes or until golden.Let them cool for about five minutes on the tray then transfer to a rack.

#gingerbread #baking

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breathinghardonthinair-blog

I want to meet new people. My world is too small.

#Postcard From 1952 #Explosions in the Sky

#brother #personal

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