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80's Child- A synthwave mix

on August 21, 2020

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5 ways to find your Strength

When I was small girl, I was meek, shy lonely and felt sort of left out...I was the middle child sandwiched between an elder sister and a younger brother. I always felt small...really small to my siblings who were so good in academics. I was and still am a total "Right Brained" person...artistic, dreamy, poetic, still not good with numbers or names, emotional and illogical at times. To be honest I'd say I had a childhood that wasn't too smooth emotionally and in a way I'm thankful to God for that because, like they say- "Your past builds your future", my past built me into a strong person, I'd like to believe it turned me to a more compassionate, smarter, unafraid and almost like a One Woman Army who believes she can conquer all through God and the sheer strength that's living, breathing "me". Yes, I'm spiritual that way, not religious(I personally don't like this term) and Jesus has been my "Footprints in the S

Au Naturale Mango Ice Cream

Continuing the Mango Saga, it isn't fair I recon to not have a frozen dessert whenever there's fruits involved. Needless to say there are plenty Ice Cream and Sorbet options on the internet, in our cookbooks and then there's always ready-made Ice Creams in stores, but to create something with your own hands is pretty magical and very rewarding at a deeper level. There's options from two ingredients, corn starch and milk only, custard based with egg yolks, (ba)nana ice creams, with plant based milks, usage of the traditional CMC (Carboxymethyl Cellulose) and GMC (Glcerol Monostearate) you'll find these two very common in commercial Ice-creams and bakery products OR (in my opinion) the worst- Frozen Desserts that are made from non dairy vegetable oil fats. Among Indian manufacturers, Amul Ice Creams, Hatsun, Havmor, Mother Dairy (I'm talking national and not local Ice Cream manufactures) are the only ones that use Dairy Milk fats for ice creams, the rest are froz

Finger Millet/ Ragi Whole Wheat Bread

To me, baking bread is fun, primal...therapy, childlike excitement, nurturing, messing and getting hands dirty, nostalgia, all of that and more wrapped up in forms of buns and loaves. As a self proclaimed health advocate and believer of "home food", I think this bread will be a great addition to your arsenal. It's slightly difficult/ sticky to work with. More like clay than a well rounded dough. Also, the finished bread is slightly more brittle than a whole wheat or white bread. The base recipe is from my Whole Wheat Bread recipe with some deviations as my whole wheat bread recipe is tried and tested and fool proof and I like to use that as my boiler plate recipe for loaf breads. Print Recipe Here Jump to Recipe Ingredients: 1 1/2 cups whole wheat flour 1 cup ragi flour 1 cup strong bread flour https://amzn.to/31QcDUf 1 3/4 teaspoon instant dry yeast https://amzn.to/2PPVXXp 1 teaspoon salt 2 tablespoon molasses/ treacle 1/3 cup (80 ml) vegetable oil (I like to use ha

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80's Child- A synthwave mix

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