Lap Lap

Lap Lap With Coconut Milk

Traditional dish from Vanuatu

  1. Peel taro using a sharp knife.
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Taro root + coconut. Remove all of the taro skin, as it can irritate mouth and fingers.

2. Heat rocks in fire pit.

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3. “Scratch” coconuts to extract the meat.

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Grace and a Peace Corps buddy demonstrate how to scratch coconuts using a scraper attached to a stool.

4. Squeeze coconut meat to release the milk. Set milk aside to be used later for sauce.

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Leftover coconut meat is fed to the chickens.

5. Grate the taro.

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Above, traditional method using two sticks, but often a piece of tin with nail holes is used as a grater.

6. Knead taro to remove lumps.

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7. Spread onto prepared banana leaf. Wrap and secure.

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8. Place on heated rocks, cover with more hot rocks. Bake for about three hours.

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9. Unwrap piping hot lap lap, spoon hot coconut milk sauce over the top, slice and serve.

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Mild flavored, a nice texture, kind of like polenta. 

For more responses to this week’s WordPress photo challenge click: Details

Asparagus

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Asparagus season. Coming soon.

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“Seduction of Destruction” Thomas Lerooy. Bronze, patina, silver and glass, 2014. Exhibited in Petit Palais, Paris.

 

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Thank you Kirsteen for Asparagus Ballet in Battersea Park.

For more on this week’s WordPress Photo Challenge: Life Imitates Art

Made with love

In response to The Daily Post’s weekly photo challenge: “Careful.”

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Tailored Coffee Roasters
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Beckie’s baked French toast. If we’re nice, maybe she’ll share the recipe.

Blog find of the week: Spiced Carrot Soup (Really, really good)

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Photo and recipe: Popsugar.com
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Perugino’s Coffee House

Speaking of careful — don’t miss next week’s pie bake-off, testing Julie’s “no-fail” crust, against Bev’s and Beckie’s recipes. 

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Twenty-something putting no-fail claim to the test.

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Ta da

(Extra)ordinary Pizza: It’s Italia

In response to The Daily Post’s weekly photo challenge: “(Extra)ordinary.”

Half moon pizza
Thinly sliced peaches make this pizza exceptional. Yum! Toppings: peaches, parma prosciutto, gorgonzola dolci, caramelized onions, olive oil. From brunch menu, Sept., 2015

Bev writes:  We moved away from the Half Moon Bay area in 1994, but when we return “coastside” to visit friends, it’s always a treat to dine at It’s Italia. Pizzas are made fresh, with house made sauces, baked in a firebrick oven. 

Open 7 days a week, 11:30 on weekdays, 11:00 a.m. on weekends, features classic Italian dishes. Menu and contact info.