Sunday, 29 May

Last night I did one of those recipes you’re always seeing in your facebook feed these days. This one caught Fraser’s eye as I was perusing my newsfeed. We watched the video and decided we needed to eat this. It’s a chicken and rice dish inspired by NYC street cart style food. It was very easy and tasted as good as it looked. Plus my end result almost looked as pretty as the plated photos on buzzfeed, I thought.

After everything is cooked, you dice the chicken and serve it on the rice with yogurt dressing and hot sauce. Fraser also looked up recipe for Lebanese salad dressing as he wanted to make a salad similar to the kind you get at Shawarma restaurants. He ended up finding a Syrian recipe that he altered slightly and it’s my new favourite dressing; probably because it’s heavily made up of parsley, lemon and garlic, all things I love. So he threw that onto some iceberg lettuce, tomatoes, cucumber and red onion, which we paired with our street chicken.

This is by far one of my favourite meals so far and I will definitely be redoing it soon. We also had enough leftovers to reheat for a late breakfast/lunch today that I threw two fried eggs on top of.


Before leftovers happened we’d gone to The Farm. I’d woken up from a nightmare of Michael Caine trying to murder me until my mom eventually took care of him by shoving a steal pole right down his throat. So upon wrestling out of that fun experience I demanded that Fraser take me out for a latte (since we had drunk all the milk the night before while eating peanut butter cookies and refuse to drink black coffee…the diva side does come out on occasion). The only coffee place I knew of was in Brunswick Heads so Fraser suggested The Farm. The Farm is very cool and you should check out their website as they do a better job of explaining themselves:

But here’s my version: It’s a working farm that different people have joined to farm on, open businesses at and educate people about sustainable farming. You’re allowed to wander around and look at the hairy cows (Scottish Highland), chickens and fat pigs, a restaurant, cafe, garden shop, etc., etc. It’s very awesome and just across the main road from us. We were going to eat breakfast there but remembered it was Sunday at the exact brunching hour. When we walked in the restaurant was packed so we settled on the original lattes, these we still had to wait 10 minutes for, that’s how busy. We’ll probably go on Thursday before Fraser’s class for a more relaxed experience.



Middle Eastern Salad with Lemon, Mint and Garlic (Syrian Salad)

Fraser’s version of the dressing:

  • ¼ cup chopped parsley
  • Juice of one lemon
  • 3 crushed garlic cloves ( we went heavy on the garlic)
  • 4 tsp olive oil
  • salt and pepper to taste




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