How are you these days?
We are on the cool-side of the weather here in Phnom Penh these days which is lovely, considering the heat in the past few months.
Hope all is well with you.
As mentioned in my previous post, my husband and I have embarked on a semi-paleo diet that began two months or so ago. From then on, we both lost 10% of our body body weights from this diet. And so, we’ve decided to treat ourselves for the weekend.
We began with a cheese sandwich for breakfast. Getting acquainted with my husband’s favourite fares, like this cheese sandwich with Branston pickle, is exciting.
Crusty bread, freshly-baked from Comme à la Maison, smeared with butter, cheese wedges, and a dollop of Branston pickle relish. To those who don’t know, Branston pickle is a sweet and tangy jarred condiment made from a variety of tiny-diced vegetables. It is the English’s answer to an Indian chutney. It serves as a brilliant support to the sharp taste of the aged edam cheese and for sure, to any other dishes. We found this jarred gem of a condiment (and even the Irish butter) in Phnom Penh’s Thai Huot Grocery, Tuol Kork branch.
And for supper, we had this delicious bacon pizza! Homemade, of course. When it comes to making pizzas at home, my husband takes the cake!
That’s my husband adding his special touch on the smoked bacon pizza – toasting the cheese.
The crust is wonderfully soft and light. I don’t know what’s his secret to a soft and light crust, something that I should find out if I were to make pizza myself. I also love the burnt taste of cheese.
Mmmmmmmmm. I can still smell and taste it!