Our COVID + Carrot Delight Cake Healthier Recipe by Khashayar

Our COVID Healing and Carrot Delight Cake Healthy Recipe by KhashayarEver crave a treat that tastes decadent but is a bit healthier? Get your veggies and good fats with this brownie-like moist loveliness.

Khashayar came up with it just before the two of us came down with COVID-19. (Here he first contracted it and here I got it too and here is how it went after this.)

Thank goodness COVID-19 hasn’t affected my ability to write and read, aside from the days it weakened my sight and energy. We’re much better, wake each morning slightly less raggedy than the one before in terms of feeling totally human.

It has a week since I’ve been able to smell and taste. If I hold my nose to a jar of cinnamon powder or a bottle of lavender oil, absolutely nothing registers. Taste is down to an occasional three notes of flavor. They’re subtle and offer no complexity. If something is super salty, ultra sweet, or blazing hot, they’ll call like old friends from a place so distant I can hardly hear them.

I tried sniffing a bottle of bleach… nearer = nothing… nearer = nothing… short of sticking my nostril right over the spout, a revelation terrified me. How easily I could accidentally truly damage myself without these two senses. How easily anyone could! My heart goes out to all who suffer this.

I try to rev my appetite by conning it that texture and temperature are flavors. My clothes haven’t gotten too baggy yet. I try not to stress over whether things will always be this way.

Ah, yes! There is indeed another note of taste I neglected to tell you about! It’s the most important one; the love Khashayar infuses into all of his vegetarian cooking rings loud and clear…

Ingredients

2 pounds grated carrots
2 cups regular white sugar
2 cups white flour
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
2 eggs
1/2 cup milk
4 tablespoons melted butter
1/4 cup olive oil

Topping

2 cups greek yogurt
1/4 cup honey
1/2 cup slivered almonds

Instructions

1. Preheat oven to 350 farenheit degrees.

2. Mix together all the dry ingredients: carrots, sugar, flour, salt, cinnamon, and nutmeg.

3. In a separate bowl, beat together the eggs and milk.

4. Combine all the above with the melted butter and olive oil.

5. Pour the batter into a 13″ x 9″ x 2″ baking dish.

6. Bake for an hour or until a toothpick inserted into it comes out clean.

7. Let the cake cool.

8. Stir topping ingredients together: yogurt, honey, and almonds.

9. Slice the cake and serve with a dollop of the topping. Garnish with fresh or frozen berries (frozen ones look tantalizing as they thaw, as if they’ve been powdered with sugar). It also gets a nice chewy crust when heated. If you prefer it warm, don’t add the topping until it’s out of the oven.

Hungry for more? Khashayar has lots of other veggie/healthy recipes such as a great hot soup, a crunchy salad, a fruity dessert, an entree, and this appetizer and this one.

Do you have a favorite healthier dessert?

Recipe: Diana’s Tiramisu by da-AL

How's about a slice of tiramisu? Here's how...
How’s about a slice of tiramisu? Here’s how…

Do angels exist in everyday life? Indeed, Cousin Diana was one. Her life was far too short, but such can be the case with the sweetest among us…

Photo of Cousin Diana.
Cousin Diana.

Years ago, when my husband and I visited her in Italy, she prepared a fantastic multi-course vegetarian meal that ended with this nirvana-inducing tiramisu. Diana Ferretti Ruberti. Upon our return to the States, Diana sent me the instructions and helped me with it over the phone.

Recipe can evoke great memories…

Born in Argentina, she moved to Italy as a teenager and later worked as a teacher, married, and raised three great kids. Diana was lovely in every way and an amazing cook!  Her son, Stefano Ruberti, generously lent us these photos of her. Diana with her husband and small children.

Tiramisu Recipe

  • 8” x 8” x 2” serving dish or pan
  • 3 medium eggs, extra fresh
  • 2 cups strong coffee, either lukewarm or cold. Decaf and instant work great.
  • 1/2 teaspoon instant coffee granules to stir into pudding
  • 8 ounces mascarpone, which tastes like an amazing cross between butter and cream cheese.
  • 3.5 ounces bittersweet chocolate chunks, 72% to 99%. Grated, or knife chopped, or put the chocolate into a plastic bag and take a hammer to it.
  • 24 regular-sized ladyfingers

Optional Ingredients

  • 2 tablespoons cognac or brandy
  • 1 teaspoon grated orange rind
  • unsweetened cocoa powder to dust over the final layer

Before You Begin

  1. Assembly takes anywhere between half an hour to an hour, depending on how fast you are around the kitchen. It won’t be ready to eat for another six to twelve hours, as it needs time to set in the fridge. I like to prepare it the night before, then serve it the following afternoon with milk or coffee — or wine!
  2. Review the recipe and visualize the best way to organize things.
  3. Then you’re ready to lay out ingredients and tools such as bowls, pan, whisk or mixer, and mixer or blender for pudding, stuff you’ll use to grate chocolate.
  4. Unwrap ladyfingers and put them into a separate bowl.
  5. Raw eggs are called for and chocolate melts when it’s manipulated too much, so I like to keep things cold and work steadily.

Mixing the pudding

  1. Egg whites: in a separate bowl, whip until stiff.

    Bowl of whipped egg whites.

  2. Yolks: in a separate bowl or a blender, beat in 1/2 teaspoon instant granulated coffee, mascarpone, and sugar. Now’s the time to add any “optional ingredients.”

    Egg yolks beaten with marscapone, sugar, and a little coffee.

  3. Fold egg whites with egg yolk mixture.

    Fold egg whites with egg yolk mixture.

Layering into a pan (you’ll be making 2 layers)

Layer #1

  1. One at a time, dip 12 of the ladyfingers into the coffee liquid and use them to line the bottom of the pan. It’ll take a little practice to figure out how long to let the cookies soak. Too little, and they’ll stay stiff. Too much, and they’ll dissolve. Either way, though, it’ll still be tasty.

    A lady finger being dipped into coffee.

  2. Top the cookies with half of the pudding.

    The 1st layer of cookies covered with half of the pudding.

  3. Finish the first layer by sprinkling half of the chunked chocolate over it. Now it’s time to do everything the same for the second layer.

    Finishing the first layer by sprinkling half of the chunked chocolate over it. Now it's time to do everything the same for the second layer.

Layer #2

  1. Same as above, dunk another twelve cookies in coffee and stack them over the first layer, all in the same direction as the first bunch.

    Dunking the rest of the cookies in coffee, then layering them in the same direction as the previous ones.

  2. Fold any loose sugar from the cookies into the remaining pudding, then spread everything on top.

    Covering the second layer with the remaining pudding.

  3. Complete the second layer with what’s left of the chunked chocolate. Dust with cacao powder, then cover and refrigerate at least four hours (longer is better).The second layer for the tiramisu completed with what's left of the chunked chocolate, and dusted with cacao powder, then chilled for at least 4 hours.

Serving it…

Once it has been refrigerated for at least four hours, cut it into squares — It serves 9 to 12 lucky people. If there’s any of the yummy liquid at the bottom of the pan, spoon it over pieces. Keep any leftovers refrigerated and eat them within three days. Tiramisu, once it’s set in the fridge, freezes wonderfully and is also delicious served frozen or thawed!

Tiramisu makes any day a holiday!
Tiramisu makes any day a holiday!

Does a food or special recipe remind you of a loved one?

Recipe: Butternut Squash and Cod Soup by Khashayar Parsi

Recipe: Butternut Squash and Cod Soup by Khashayar Parsi A festive bowl of Khashayar’s Butternut Squash and Cod Soup!

More time for me to write my novels, for my husband to cook marvelous meals — of course I hate the devastation of Covid-19, yet those are two ways I’ve benefitted from it. (More about the unexpected bonuses of sheltering-at-home here and here and here and a guest’s exert advice on how to deal with anxiety here.)

Soups are like smoothies on steroids — more interesting, cooling or warming, super nutritious or totally indulgent.

Every day since the pandemic began, each night is a culinary adventure. (More of Khashayar’s recipes here and here and here and here and here and here.)

Recently he made a massive pot of this — yum!!!!

Butternut Squash and Cod Soup by Khashayar Parsi

Ingredients

1 small butternut squash

1 medium onion

4 Tbs coconut oil

4 Tbs unsalted butter

1 Tbs turmeric

2 tsp ground coriander

½ tsp ground saffron

1 Tbs of white sugar

1 tsp ground black pepper

1 tsp ground chili pepper

1 quart almond milk

1 quart water

1 cup Chardonnay wine

¾ cup of white rice

16 oz cod filet (or similar)

Split the Squash lengthwise and bake the halves in a 400∞F oven for about 45 minutes or until they are softened but not browned. Let them cool just enough that you can handle them. Spoon out the seeds and peel them. Cut the butternut squash into smaller chunks and set aside.

Chop the onion and sauté in coconut oil for about 7 to 8 minutes on medium heat until lightly golden. You can use a large pot so that you can finish the soup in the same pot. Add butternut squash, butter, and all the spices. Mix well and cook for another 5 minutes.

Add rice, almond milk, and water. Bring to boil on high heat, and then let simmer on low for half an hour. Stir the pot a few times to avoid any burns. Add cod and wine and cook for another 10 minutes.

Puree the soup, adjust the seasoning, and serve in a bowl.

Garnish

Oven roast 4 cloves of garlic with skin. Peal and mix with 1 Tbs of minced ginger. Add them to ½ cup of balsamic vinegar, 1/8 cup of soy sauce, and 1 Tbs of brown sugar, and cook in a saucepan on medium heat until it thickens to the consistency of molasses.

Drizzle over the soup and add some green peas. Don’t stir in the garnish; that way, there’s an extra burst of delightful flavor and texture in each bite!

Our dear doggie is quite an enthusiastic kitchen mate, always eager to help with pre-wash and to conduct her version of composting dog-healthy scraps. Our dear doggie is quite an enthusiastic kitchen mate, always eager to help with pre-wash and to conduct her version of composting dog-healthy scraps.

What’s your most satisfying food for this season?

Recipe: Herb Salad Amazingly and Tasty by Khashayar Parsi

What book lover or writer wouldn’t benefit from someone else taking up the meal preparation slack while they’re reading or working on a novel? Anyone can cook tasty fare that’s unhealthy. The real art lies in food that’s both healthy and delish. How fortunate I am that my husband works from home these days and loves to cook.

Let me count the ways...breakfast, snack, lunch, dinner...I could eat this for any and all of these!
Let me count the ways…breakfast, snack, lunch, dinner…I could eat this for any and all of these!

Forgive, dear reader, the drool on these introductory words. My aim is to give you an idea of what the recipe that follows tastes like, but I’m too busy dealing with the watering in my mouth to think.

Okay, here goes—fresh, crunchy, sweet, salty, peppery, soft—and delicious!!!!!!

There. Oh, and exotic yet familiar, green and healthy, yet decadent. Easy but a bit time consuming so make enough for a few meals. It’s filled with everyday ingredients like bread and cheese, but with the added specialness of a not-your-run-of-the-mill sort. Lavash (a soft, thin unleavened flatbread available at many grocers) and feta,(a cheese made from the milk of cows or goats or sheep) and greens that are best eaten raw yet go cosmos-beyond lettuce and spinach. Things of which the mere scent of them are heaven!!! These are fresh herbs such as dill, tarragon (worthy of making into a perfume though one might get bitten…) and parsley and cilantro. If you’ve got more, great, but if you haven’t got these, all is forgiven because most any green leafy goodness will do.

There—I’ve said it—onto the recipe. Oh, and it’s my husband’s own making, a melange of cultures, and personal preferences. It’s a forgiving dish—I make it my own way, and that’s good too—but let me step aside. Today it’s Khashayar’s turn to be our guest here. Slobber away, folks! By the way, he’s got more healthy easy recipes here and here and here and here and here and here too…

Yum!!!
Yum!!!

Herb Salad Recipe by Khashayar Parsi

Ingredients

Dressing:

  • EVO 1/2 a cup (note from da-AL: EVO is the abbreviation for Extra Virgin Olive Oil)
  • Lime 1 small

Herbs:

  • Basil (Lemon or Thai) 1 bunch
  • Chives (or Green Onions) 1 bunch
  • Cilantro 1 bunch
  • Dill 1 bunch
  • Parsley 1 bunch
  • Tarragon 1 Bunch

Feta Cheese 8 oz (another note from da-AL: this is a particularly wonderful cheese because it’s so flavorful that one needs far less than most other types. To lessen saltiness, drain the brine and replace it with water. Another great think about it that when it’s stored in either brine or water, it keeps for a very very long time.)

Garlic 4 cloves

Lavash Bread 16 oz

Grapes 1-1/2 cups

Nuts:

  • Almonds 1/2 a cup
  • Cashews 1/2 a cup
  • Walnuts 1/2 a cup
  • Onion 1/2 a medium size

Spices (Ground):

  • Cinnamon 1 teaspoon
  • Cumin 1 teaspoon
  • Pepper (Black and Cayenne) 1 teaspoon each

Instructions

  1. Mince the onion and garlic, and put them in a large bowl. Add lime juice, EVO, and pepper (black and cayenne). Mix and let them soak as you prepare the rest of the salad.

Photo of beautifully minced onions and garlic.
My honey chops onions and garlic beautifully!

Tip: Do not add any salt; feta cheese is already salty. If you like it saltier, adjust it at the end.

Tip: Save 2 teaspoons of EVO to toast the nuts.

Spices from ethnic markets cost a fraction of what they do in regular markets.
Spices from ethnic markets cost a fraction of what they do in regular markets.

2. Chop the cilantro, parsley, dill, chives, lemon basil, and tarragon.

Tip: Dry well after washing them.

Tip: If you use a food processor, make sure not to mince them.

Chopping fresh herbs like this Italian parsely make the whole house smell wonderful!
Chopping fresh herbs like this Italian parsely make the whole house smell wonderful!

3. Roast the nuts for about a couple of minutes on medium heat. Let them cool to room temperature and crush them.

Tip: You can put them in a bag and use a hammer.

Tip: Do not grind them. Crushed nuts will give the salad a better texture.

Home-roasted nuts are the best!
Home-roasted nuts are the best!

4. Crumble the cheese.

In Iran, if you ask for cheese, you'll get feta.
In Iran, if you ask for cheese, you’ll get feta.

5. Dry the lavash sheets (on very low heat) until they are like crackers, and crumble them by hand.

Tip: Be careful; they can go from perfect to overdone very quickly.

Tip: Do not use a food processor, because it makes bread crumbs.

Lavosh that's crisped makes for fancy crackers!
Lavosh that’s crisped makes for fancy crackers!

6. Add the herbs, walnuts, feta cheese, lavash and the remaining spices to the bowl and mix well. You can also add grapes like these (1 1/2 cups) from our backyard.

Let your imagination run loose! This recipe accommodates whatever modifications you prefer.
Let your imagination run loose! This recipe accommodates whatever modifications you prefer.

Nooshe-Jawn (Bon Appetite in Farsi)

Tip: Serve with some fresh tomatoes and cucumbers on the side.

Do you have a tasty, healthy, and easy dish that you like to make?

Guest Blog Post: More Eats from Less by Angela Bell

Do you adore lyrical, thoughtful novels? I want to meet you! Thank you, blogosphere, for introducing me to blogger Angela Bell who I met through her love of books. Self-described as, “New England-born, Pennsylvania raised, and 100% Italian-American, ” Angela’s posts are filled with intelligence. My favorite line of hers is, “While time marches on, life around you, if you allow it to, also becomes more interesting, more stimulating, and even a tad freer… and age, in fact, matters less and less.”

Here Angela teaches us how everyday forgotten abundance can be diverted from landfills and nourish us…

Blogger Angela Bell.

Making the Most of Stems and Scraps by Angela Bell

My daughter Emily is a Culinary Institute of America graduate with a nutrition certification from a Cornell program. She points out that if this (COVID10) confinement continues, we may have to learn to make better use of what we have. Recognizing that everyone is overwhelmed and probably worried about managing the household food right now, she and I had the following conversation.

Me: Can you give us some ideas for using our kitchen scraps?

Emily: Soup! If you have broccoli or cauliflower stems, dice them, add onion if you have it, and sweat in fat — oil, butter, rendered chicken fat, or bacon fat — over medium heat. When they’re soft, dust with flour and add chicken or vegetable stock. Stir to thicken, season, and puree. You’ve now made a classic French soup from kitchen scraps.

Angela performs alchemy on scraps to achieve epicurean delights.

Me: You taught me to do this with whole broccoli and chicken stock. It’s delicious—a creamy soup without the cream.

Emily: You can make a vegetable stock with any vegetables or vegetable scraps you have on hand, or make a chicken or beef stock with bones leftover from a roast. The longer you simmer the stock, the more collagen you’ll extract. Collagen adds body and may have health benefits. Add vegetable scraps to the pot with the bones, cover with water, simmer for about two hours, strain, and season. Roast chicken or turkey carcasses make great stock, as do bones from beef roasts and fish bones for fish stock. Add that meat “jelly” in the bottom of the roasting pan, too—that’s pure collagen. If you have a pork bone, just throw it in with a pot of beans or a pot of spaghetti sauce, rather than make stock with it.

Me: If I don’t have time to make stock from a roast chicken carcass, I freeze it. All the flavor in the roast chicken, from the herbs or vegetables, roasted it with transfers to the stock. I add water and let the slow cooker do the rest, then strain when it’s done, cool, and use or freeze.

Ice cube trays are handy for freezing pesto and stock.

Me: You mentioned using bacon fat.

Emily: Save rendered bacon fat after cooling and straining, and use in place of olive oil or butter. It adds so much flavor! If you’re making soup or a stew, you can sauté anything that’s going into it in bacon fat first. This is another classical French technique. Refrigerate rendered fat and use within two weeks, or freeze.

Me: What else can we do with stock?

Emily: If we get to a point where we can’t get meat because of supply chain interruptions, we’ll appreciate having stock and rendered fats on hand for flavor. You can cook rice in it, add it to beans, use it to flavor sauce or gravy. I freeze stock in ice cube trays in case I want to deglaze a pan or thin out a sauce.

Me: Some of us have loaded up on fresh vegetables, perhaps more than we can use. How can we prevent waste?

Emily: If you have vegetables ready to expire, blanch, and freeze them. Some, like carrots or green peppers, can be sliced and frozen raw. For best results with vegetables that don’t freeze well, like celery or escarole, prepare a dish and freeze that. You can also make pestos. If you have a bunch of a particular herb, purée it in the blender or food processor, along with the flavorings or ingredients you like, and freeze in ice cube trays. You may want to add a bit of oil to facilitate this. Enjoy over pasta or add to other dishes for flavor.

Vegetable soup is a great way to use up miscellaneous vegetables. The key is not to overcook the vegetables. I sweat them until they’re about half cooked, then add the liquid and simmer just until they’re done. Use water if you don’t have stock—just season it well. You can add shredded leftover meat, rice, pasta, beans, whole grains like farro or bulgur.

When you’re going through the refrigerator or freezer, use a first in/first out mentality. Before buying food, think about using something from the freezer to free up space.

Me: I’ve promised myself I’m going to use up what I have on hand.

Emily: It’s going to take some planning and thought to prevent waste. That might mean taking a look every other day at your fresh fruits and veggies, then deciding to bake some apples or juice some lemons, or make a soup and freeze half of it.

Me: If you’re blessed to be healthy and practice good personal and kitchen hygiene, you can always leave a care package on a neighbor’s doorstep.

Emily: Absolutely, and if you’re experiencing food scarcity for financial reasons or an inability to get to the store, there are programs now to address that. Check with your municipality to see what is available in your area.

Here’s a longer version of this post at Angela’s site.

What are your tips for getting more out of less?

Part 1: Sydney, Australia by da-AL

 

Sydney Opera House and Sydney Harbor Bridge by Khashayar Parsi.

Australia, including the Sydney Opera House and Sydney Harbor Bridge shown here, is stunning beyond what photography can convey.

Sydney Opera House by Khashayar Parsi.

Our vacation began with New Zealand’s beautiful Auckland / Rotorua / Redwoods / Huka Falls / Craters of the Moon / Waitomo Glowworms Caves / Taupo / Pirongia / and Hamilton Gardens. In Australia, we met terrific family in Gold Coast / observed these exciting birds — and these too / hiked breathtaking views / enjoyed delicious eats at the beach / saw some wild things and cute things at Currumbin Wildlife Sanctuary / had fun with Rita Rigby / delighted in a bit of the beauty and beasts of Brisbane / and later enjoyed Sydney’s art and the purring there, as well as this…

From — nature to architecture to entertainment to food to a heck of a lot more — it was impossible to see all of Sydney’s wonderfulness in the few days left to our holiday. What less would anyone expect of a city with a Writers Walk in front of their most notable site?! Mark Twain’s comments (near the Sydney Opera House) about his visit over a century ago still ring true…

Mark Twain quotation at Sydney Writers Walk.

Same as the other parts of Australia we’d visited earlier, ibis flock to Sydney as plentifully as pigeons do to our Los Angeles. We saw this ibis near a touching memorial to Australia’s working horses…

Ibis in Sydney.
Memorial in Sydney.

Their NSW State Library is as impressive for its architecture, collection, and reading room as it is for its displays of culture and art. Surely you’re not surprised by what caught my eye there — dogs, including a kangaroo dog!!!…

NSW State Library.
Art display at NSW State Library.
Historical art at NSW State Library.

What is a kangaroo dog? Well, here is what I found when I googled ‘kangaroo dog’…

We also ate various delicious types of food. The first night we had African food, another time I had a great veggie burger…

African food at Radio Cairo in Sydney is tasty!
I had a great veggie burger at Buddahlicious.

Visit back here soon, dear reader, for more about Sydney! What are your vacation plans?

Beasts of Brisbane, Australia by da-AL

It’s impossible to snap a photo of beautiful Brisbane, Australia without it looking like a postcard!

Brisbane, Australia, is even more gorgeous than it looks in this photo.

There’s some incredible wildlife at the Queensland Museum (Brisbane is in the state of Queensland).

Just us monkeying around.

Australia’s names for animals can be as unique as the critters…

These little ‘Red-Legged’ cuties are Pademelons.

This Bandicoot is Northern and Long-Nosed.

The Papuan Frogmouth is aptly named, ay, mate?

A Playpus always defies imagination.

Barramundi, a.k.a. fine Australian dining.

Moreton Bay Bugs are also delicious to Australians.

Brisbane was just one day in our fun vacation that began with a whirlwind tour of New Zealand’s beautiful Auckland / Rotorua / Redwoods / Huka Falls / Craters of the Moon / Waitomo Glowworms Caves / Taupo / Pirongia / and Hamilton Gardens. For the second portion of our vacation, we flew to Australia, where we began our visit with Gold Coast. There we met terrific family, observed these exciting birds — and these too, hiked breathtaking views, enjoyed delicious eats at the beach, and saw this and this unique wildlife at Currumbin, had fun with Rita Rigby, and saw the beauty of Brisbane,, and enjoyed Sydney this much and that much, as well as the purring there!

By the way, there’s lots of good food to be savored in Brisbane besides ‘bugs’…

I’ve yet to eat an actual bug (that I know of). Have you?

Recipe: Banana Blueberry Frozen Delight by Khashayar Parsi

Frozen yogurt made by my honey makes me smile!

Cool, cold, freezing! Yes! All those sound absolutely refreshing any time of the year here in Los Angeles. What does kinds of weather make you want something creamy and chilly?

For me, the heat makes me want to dip my toes in a whispering mossy stream. It makes me want to nap. And it makes me want to sip iced coffee by the shore. Alas, real life beckons.

Enter ice cream! Better yet, frozen yogurt, because more people can tolerate it. Moreover, yogurt’s healthy probiotics withstand freezing. Here’ my sweeter-than-frozen-yogurt husband’s version of sheer indulgence. The photos and captions are by me. (Enjoy more of his recipes here and here and here and here and here and here.)…

From any angle, this scoop grins for you!

Banana Blueberry Frozen Delight by Khashayar Parsi

* European style yogurt, plain full fat, 32 oz.

* Honey, 1.5 cups

* Banana, 1 large and ripe

* Blueberries, frozen, half a bag

* Butter, half a bar

1. Use cheesecloth to line a strainer that’s the size of the type used to drain pasta, and pour yogurt into it. Insert strainer over a bowl to collect the water from yogurt. Place in the fridge for 12 hours.

Step 1: Save the resulting fabulous liquid, a.k.a. whey, to later enhance everything from drinks and smoothies to soups and bread making.

2. Cook the berries on low heat to reduce the juice out of the fruit for about thirty minutes.

Step 2: Frozen berries are picked at the height of their season.

3. In a large bowl, use a hand blender to mix the banana, honey, and butter. Add in the thick yogurt and fruit and mix.

Step 3A: Ingredients other than yogurt and berries.

Step 3b: A blend of all but berries and yogurt.

Step 3c: Super dynamite yogurt meets blended tasty fruit and stuff.

Step 3d: Everything stirred together, except the berries. Sorry, I forgot to get a photo of the last step of combining berries into everything.

4. Leave in freezer for 24 hours and serve.

Step 4: Use the yogurt container to freeze the total mix in. In my humble opinion, it tastes amazing even at room temperature!!!

Beach Eats at Gold Coast, Australia by da-AL

My new Gold Coast pal!

The city of Gold Coast is part of the Australian state of Queensland. Visitors flock there as much for its sunny subtropical temps as for its surfing beaches, architecture, theme parks, nightlife, and rainforest hinterland.

We stopped there to visit wonderful relatives, a cousin my husband hadn’t seen since he was a child, along with her marvelous family who we met for the first time. Little did we know, after seeing New Zealand’s Auckland / Rotorua / Redwoods / Huka Falls / Craters of the Moon / Waitomo Glowworms Caves / Taupo / Pirongia / Hamilton Gardens — that Australia also had so much to offer! Starting with Tai Chi in Gold Coast, birds of Australia Part 1 and Part 2great Gold Coast views, some wild things and cute things at Currumbin Wildlife Sanctuary, fun with Rita Rigby, the beasts of Brisbane and the beauty there, and enjoying Sydney this much and that much.

From any angle, the city skyline to Gold Coast is wonderful…

Such stunning scenery (including my honey!).

Khashayar rests after a shoreline bike ride with Cousin Mark.

All the food we ate in Australia was tasty! For instance, we enjoyed an exceptional meal on the beach, at Rick Shores’ Restaurant. In addition, we were given great service everywhere. Here’s the menu just to give you an idea of prices (here’s a link for exchange rates) — keep in mind that prices pretty much always include sales tax and that tipping is not customary there…

This fine dining was worth the splurge.

Page 2 of Rick Shores Restaurant menu.

Gold Coast beach behind our dear family.

The food looked (and tasted!) too good to wait to snap photos until after we’d dug in.

Does your city have a mascot?

Rousing Rotorua, NZ by da-AL

We landed at Auckland Airport early, rented a car — and learned how to drive on the ‘wrong’ (har-har-har) side of the road. A quick look around and lunch later, we headed south for Rotorua (after that we had a great time at the Redwoods and Huka Falls and Craters of the Moon and Waitomo Glowworms Caves, then Taupo and Pirongia, as well as Hamilton Gardens. Later in Australia’s Gold Coast, we visited familyand birds of Australia Part 1 of 2 plus Part 2 of 2, and then we marveled at the Spectacular Views in and Around Gold Coast, enjoyed a delicious meal on the beach, saw some wild things and cute things at Currumbin Wildlife Sanctuary, had fun with Rita Rigby, met the beasts of Brisbane and the beauty there, and enjoyed Sydney this much and that much, as well as the purring there!

Rotorua is lovely, including its historic district.

Breath in! That rousing scent, which is e-v-e-r-y-w-h-e-r-e (even where no water is visible), is that of healing minerals permeating the air! In unscientific terms, New Zealand is the result of volcanic activity. Hence, the region teams with gurgling springs from where steam plumes and billows. Some are pleasingly warm to soak one’s body in, others are hot enough to cook in.

During the late 1800s, officials saw tourism money in those spas. They erected buildings, planted gardens, smoothed out sports greens, and more — all with the intent of creating a resort destination.

Here’s the historic district built in the late 1800s/early 1900s, which still attracts busloads of visitors…

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Part of the historic area pays respect to the indigenous Māori (who, by the way, fought valiantly in World War II)…

Elsewhere in Rotorua is a marae, a Māori meeting grounds complex set within a residential neighborhood. If you ever find yourself at one, remember that visitors must be formally invited inside.

A Māori meeting house in Rotorua.

Rotorua’s current mayor is Steve Chadwick, a long-time politician born Stephanie Anne Frizzell, was into her 60s when she was elected into office.

Who are the indigenous people where you live?