During my travels, what I missed most was having the familiarity of my kitchen and ingredients that I know can sit well with our values, principles and food philosophy. I do believe in diversity and regardless of where we are at, our body needs a break from the usual routine. Food included.
I was really impressed with how Asher was with food. He ate pretty much anything and embraced the local food delights. From a typical breakfast of Indian Thosai, to different kuehs -he tried it all. He was a little hit and miss with durian. He didn’t love it but neither did he dislike it. I would just have to keep introducing it to him.
Another thing that we were most proud about was how well he behaved on the plane. We did not need to use gadgets-though we brought it and prepared it in advanced. We put together a goody bag of new puzzles, books and drawing materials. We had small little toys still wrapped up for him to open up on the plane. The funny thing was, it was the safety card at our seat that generated the most interest. He was literally studying it on each flight. Otherwise, snacks, conversation about the plane, reading, toys and nap time kept us sane.
We had quite a lot of misses on the toileting side of things on the plane- to be expected. We brought heaps of clothing but on the way back, we conceded defeat and put him in training pants to reduce the pressure on him and us. Lo behold, he went to the loo on the plane when we stopped asking, and kept his pants dry mostly. He asked for the toilet when we landed and that was sufficient till we got home.I don’t blame him. I’m not a fan of air plane loos myself!
Among the few things that Asher pick up during the trip were
- Eating ice cream
- He tried some juice
- Local fruits like Jambu Air, Jackfruit and Dragon fruit
- Smother in love from his grandparents
- Sharing food!
- Some cookies and chocolate
Thankfully, I have always kept an open mind that Asher will experience the above some time in his life time. Besides, what’s life without chocolate, cookies and ice cream? Now back at home, Asher continued to eat his usual foods without much complains but was excited about some custard and instant blue berry ice cream (Cue: frozen bananas and blueberries).
I created these cookies as an adaptation of the Chinese Almond Cookies that my family loved for many years. The original recipe was almond meal and icing sugar. This version uses honey. The glaze is what made the yellow of the cookie stands out. My grandmother loved this and would have asked me to make it over and over again. If I could turn that time, I would gladly make them daily…just for her..
- 2 cups Almond meal
- 2 tbsp tapioca flour
- 1 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp almond essence
- 1 egg yolk wash
- 24 almond flakes or almonds
- In a bowl, mix all ingredients till it comes together. You can also use a food processor.
- Line 2 trays with baking paper and preheat oven at 150C.
- Roll into balls, pressing an almond on it. Repeat till finish. Then brush each cookie with egg yolk wash.
- egg yolk wash- scrambled one egg yolk with a fork. Brush cookie with egg yolk