“How good something is should never be determined by its cost, designer, origin, or its perceived value by others.”
― Ashly Lorenzana
SALE, SALE and SALE !!
Does that make your eyes lit. Well it does to me sometimes for sure. Sale is a word which doesn’t go synonymous with any sex fortunately. It’s a hermaphrodite. It excites the male and female souls equally. You have end of season sale,closing down sale and stock clearance sale and what not!!.But the one which appeals to me the most is the charity sale.The articles in the picture above are from the charity shops and its numerous sales. 🙂
The concept is people donate articles which are in a considerably good condition. Then the money from the sale goes to funding a noble cause. I find it weirdly fascinating. I would never miss a chance when such a sale is around. Fortunately residing in UK has given me many such opportunities.
The British heart foundation is my favourite who have dedicated shops all around united kingdom and they have a range of goods on display. For me a visit to the high street is incomplete.I gather some of my props which are used for food photography from these shops. Trust me they are much better than the online websites which drill a hole in the pockets.
You need to have a keen eye and be a regular visitor to excavate gold. Out of the many obsessions that I am nursing currently, one of them is also buying cookbooks. Goes without saying for a food bloggers with a passion for food.
Wagamama is a chain of Japanese restaurants all around the world. Have been its patron from the time I stepped in London. It just reified the idea of fast food and induced it with an injection of positive living. The restaurants have been modelled around the 200-year old ramen stalls of Japan.Its ingredients are always so fresh and you find me queuing to have a slurp every now and then for its ramen.
I was going through the cobbled street when I glanced upon the Wagamana cookbook staring at me from the shop window. It was raining heavily and as always I did not carry an umbrella. But it would be an insult of a tradition if I didn’t go in to check out this book. This book had been on my to-buy list but always my props had a higher priority. I was sure it would cost me around five pounds. But When I asked the lady at the till about its price then she said one pound. O.M.G god is not so thrift everyday. Without wasting a minute I bought the book.
Charity sales have so far been a western concept and I would like to proliferate the idea of more such sales in other parts of the world. This was a book but even things like clothes,jewellery and shoes which have not lost its sheen why not give it a new glory by endorsing it. A dearth cheap and philanthropic deal. Only if you give up on that one piece of attitude ‘I don’t use old things‘.
The views expressed are entirely mine and the book is dated 2004 publishing.Now thats quite old 🙂
There are a lot of interesting dishes which I get to eat at the restaurant and now I can give it a go at my home. There are mouth-watering appetizers,salads,heart noodles and stir fries. I think slowly with time some of them will appear here.
I have picked up salmon korokke today because salmon as a fish is rich in omega-3-fatty acid and I haven’t been lucky in making my cherub like its taste. But this dish was a game changer and as already mentioned I am not a big fan of fish (read here). I served her two of these and they went away from the plate in a jiffy. Did she smell something fishy? No ways….Highly recommended.
- For Salmon Korokke
- 4 tbsp vegetable oil
- 1 onion,peeled and finely chopped
- 1 small carrot,peeled and finely chopped
- 25 gm peas,if frozen then thawed
- 200gm (2 medium) potatoes,peeled and quartered
- 300 gm salmon fillet
- 25 gm sweet corn,drained
- salt and white pepper
- 4 tbsp plain flour
- 50gm breadcrumbs
- 2 eggs
- For Amai Sauce
- 1 tbsp malt vinegar
- 3 tbsp sugar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- pinch of salt
- 11/2 tbsp ketchup
- 2 tsp tamarind paste
- Heat a wok and add one tbsp oil and fry the onions until translucent. Until the onions become translucent.Then add your carrots let it cook for 5 minutes.Finally add the green peas in the last stage.
- Boil your potatoes and peel them.In the same water poach the salmon.Lift out the salmon and remove the skin.Flake the salmon with your fingers.
- Combine the salmon,mashed potatoes along with the onion mixture and the sweet corn.Beat one egg and combine thoroughly.
- Then shape it into 6 equal rounds (just like fish cakes).
- Now take three saucers and add flour in one,beaten egg in another and finally bread crumbs in the last one.
- Now roll the korokke into the flour,followed by the egg and finally coat it with breadcrumbs evenly.
- Heat a frying pan and drizzle the oil.Pan fry the korokke over medium heat until golden on each sides. Approximately 3 minutes in each side.
- Serve it with amai sauce and green salads.
- Gently heat the vinegar,sugar and soy sauce in a small pan until the sugar dissolves. Stir the remaining ingredients and set aside to cool.This will stay in the fridge for few weeks.
SAle! I was convinced it was exclusive to the emotions of us females!! Such a wonderful recipe Roy!
Hi Meeta,
Thank you!! Men love SALE too…trust me have a sneak peak in boxing day 🙂
I so do agree !! Need to let go that ego – ‘ Cant use old things’ , hence I do not visit a charity shop.
Loved the pics.. with the new ‘secret’ bg.
Charity shops and Boots sales are my favourites !!! Anyday … with all the bargain !
Hi Sandhya,
Glad to see you loiter in my space. Psst…the secret is out of the bag. Go grab the best ones for the next shot. dearth cheap from amazon especially.
We had a wagamama here – their food become so terribly bad we stopped going there. It’s unfortunate.
Hi Dolphia,
Must be one of. I am sure U.S is a hub one sour fruit and thousands of Japanese restaurants sprout in its place. I love chilly pork ramen.