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Utilize cold water to lightly moisten the outside of the shoes or boots only. You should never submerge them in h2o. For those who soak boots you are going to make them shed their shape.

At the time the boots are moist externally, use your Ugg Cleaner Conditioner within the surface of the shoes. It’s best to dilute the cleaning answer applying 50/50. Take your sponge using the cleaner on there, as well as rub it gently throughout the floor until it foams. Upon having scrubbed your entire surface, rinse lightly.

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You should purchase replacement insoles for Uggs – a variety of them washable – anytime your UGG boot footwear have built up an odor issue give consideration to replacing or heavy washing the shoe inserts.

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All good things must come to an end, and now here I am back in my kitchen, in my pajamas, my hair in tangles, listening to the chickpeas boil on the stove. I rub my eyes- was it all a dream?

I am physically back from Rome where I’ve spent the last seven days playing Maid of Honor at my cousin Mel’s fairytale wedding. Being a maid has never been so fun! It’s been hard getting back into the groove after such an extravagant time.

(picture courtesy of Jerry Ghionis)

I spent the last seven days being lavishly pampered and courteously waited on. Hair and make-up was professionally done, with no exaggeration, twice a day. Exquisite dresses and gowns were draped on, before we were ushered away to smart lunches and 7-course dinners at some of the most beautiful & historic spots in Rome. One of the most beautiful experiences I’ve ever had was the spectacular dinner at Villa Medici. Need I say more?  All this while succumbing to the mighty photographic powers of the ever so brilliant, Jerry Ghionis. The only other surreal experience I can compare this to was Miss World 2002. I have to say this topped it for many reasons but primarily being my cousin’s wedding.

If you read my last post you will know that the reason this recipe comes a little bit after Valentine is because I managed to forget my recipe book at home and didn’t realize it till I got to Rome. Let’s not get into the details of all that, O.K?

I’m not much of a fan of rosewater usually, always preferring to use orange blossom water. However, in Lebanon, we have a rosewater ice cream that I’ve never been able to resist. I also love semsimiyeh or sesame candy. It’s sweet and crunchy and so moreish that I warn you: Make at your own peril or welfare if you’re anything like me! The combination of the two could, well, perhaps, maybe soothe the withdrawals I’ve been nursing.

It’s been way too long since I last had authentic south indian food.
It’s definitely a challenge, considering the curry houses you get in the
UK are mostly northern indian, with their thick vindaloos and naan
bread. Don’t get me wrong, I love northern indian cuisine. I’ll be very
satisfied if I had a freshly made peshwari naan and a serve of rich
butter chicken. However, south indian food is HOME. It’s the taste of
Singapore and Malaysia, it’s a reminder of the good old days by the
roadside coffeeshop – eating dosa (or in Singapore, we spell it as thosai)
dipped in curry chicken or dhal. Dosa is a popular southern indian
pancake / crepe that is made from rice and urad dhal (black lentil).

I have to thank a couple of good friends in who live in the UK for
introducing Chennai Dosa to me. There is only one way to describe this
place – dosa heaven. Chennai Dosa is in fact a chain
restaurant. They have many branches all over the UK and on their
website’s home page, they proudly claim to be  ‘…probably the best dosa
maker in Europe…’. I haven’t actually come across any other dosa
restaurant in the UK, so to me – they certainly live up to their claim.

It’s not only comfort food, it’s very affordable comfort
food. We were lucky enough on our first visit to the Tooting Bec branch
that we didn’t have to queue for a table.  Squeezing ourselves in the
tightly laid out restaurant, we promptly assigned ordering duties to our
malaysian-indian friend. Thanks R!!

We started off with Poori Masala – two deep fried puffs of wheat
bread, served with potato masala and chutney. The bread was fresh with a
good chewy texture and best eaten with the fragrant potato masala.

Puffs of chewy yum yum

Following the poori masala, we then gorged ourselves with chicken
curry, fish curry, mutton curry, dhal, vegetable sambal, chilli chicken
and sides of fresh, warm dosa and rice. The curries were the typical
southern style type – packed full of flavour in the slightly
deceiving-looking ‘watery’ gravy. The Chettinadu curries (Chettinad is small part in southern tamilnadu which is famous world over for its unique cuisine)
are made from ground chillies, coriander and fennel, coconut and
several other Indian spices. They are delicious and can be rather fiery!

Vegetable sambal and steamed rice

Chettinadu chicken curry

Dhal and fish curry

And saving the best for last – the best mango lassi I
have ever tried in the United Kingdom! The creamy, yogurty, golden
mango lassi was like pure pleasure nectar. Unlike many lassis, where the
pungent taste of yogurt comes through rather forcefully, this version
had just the right hint to remind you that you are indeed drinking
yogurt, but the sweet mango juices comes through and it is totally
addictive – albeit a tad too sugary. Having said that, I will not
hesitate to have more of that awesome nectar at my next visit.

Sweet golden nectar…mango lassi

When I last visited Victoria in August for my birthday, I had an excellent birthday dinner out at Veneto Tapa Lounge (read all about it here). Much to my surprise and delight, I received a comment from the head bartender, Simon Ogden, saying that he and all the staff there loved my post, and mentioned something about a belated birthday drink when I was next in town. When I confirmed that I would be making the trip over for Hallowe’en, I made to sure to drop Simon an email, just to make sure he’d be in on Friday night.

Since we hadn’t the room for dessert on our last visit (hence the unfinished business title), Marty and I decided we needed to go back just to try out their sweet treat offerings.

Although it was a busy Friday night at the lounge, we were seated right away, and set out perusing the dessert menu. While deciding upon our options, Marty ordered himself a Descutes Brewery Inversion IPA (which, he has deemed as “Sooo good!” – perhaps he will elaborate on that in the comment section). I made my way up the bar to introduce myself to Simon and cash in on that birthday drink offer I mean, what kind of person would I be to turn down a birthday cocktail from the Dish N’ Dazzle Bartender Shakedown winner?

I didn’t have a particular drink in mind, so I let Simon surprise me. What I was presented with was this blushing pink beauty.

This would be The Knickerbocker – flor de caña 4 white rum, lemon, raspberry, triple sec. It was a nice balance of sweet and sour, all in a delicious fruity beverage. A nice accompaniment to dessert, and I appreciated trying out a drink that I probably would have passed over had I chosen from the menu myself.

As for dessert, we had the difficult task of narrowing down our choices to three. Much like their dinner menu, which consists of the protein of your choice done three ways, dessert is also served up as a trio. The difference here is that the diner gets to choose the three desserts that make up their trio. And with 7 scrumptious looking options to choose from, this is not an easy task. Fortunately, Marty and I immediately agreed on one, then each chose one to round out the trio.

Sadly, none of my individual photos turned out very well (restaurant lighting – a food blogger’s nemesis!), but trust me, they were all well presented.

From left to right:

Chocolate and peanut butter crème brûlée with espresso and pine nut biscotti

Grand Marnier and white chocolate mousse with candied orange zest, flourless chocolate cake croutons

Honey nut phyllo nest with ganache, bourbon crème anglaise

Although all were delicious in their own right, we each had our favourites.

Chocolate and peanut butter crème brûlée -  This was my favourite. I could have eaten a full sized version of this…repeatedly. It was like the creamiest peanut butter you’ve ever tasted with a hint of chocolate. Not overly sweet, but oh so decadent. The biscotti was pretty much unnecessary from a taste standpoint, but did provide a texture contrast and added some visual interest to the dish. I would order this again in a heart beat.

Grand Marnier and white chocolate mousse – Marty was all smiles over this one, which is saying something, because he’s not really a dessert person (What?!). He could not stop saying how good it was, and said if he were to come back for dessert, he would just request three of them and not bother with anything else. I was pleasantly surprised as well, since I’m not a huge chocolate and orange fan. But this was light, creamy, and sweet. And the candied orange zest tasted like mini donuts. I’m not sure how that was even possible, but I was a fan.

Honey nut phyllo nest – This wasn’t quite what I expected. When I think phyllo, I think layers of thin, flaky pastry. But I guess it was combined with honey and nuts to make more of a nest type cookie. It’s not that it was bad, but wasn’t what I was hoping for. That being said, the chocolate ganache was rather tasty, as was the bourbon crème anglaise.

I love the whole “choose your own adventure” dessert (anyone remember those books?). You get to taste a few treat without leaving with a sugar high. And shared between two people, it’s the perfect size after a large meal out. Throw in a fancy cocktail, and you’ve got yourself a great end to the evening.

In addition to the excellent drinks and desserts, I had the chance to chat with not only Simon, but also the restaurant manager (and mixologist – you’ll find his name credited to many of the cocktails on the menu) Solomon Siegel. He came by our table, and let me know how impressed he was with my post about my last experience at Veneto. It was great to hear, and wonderful for Solomon to take the time to come over and chat. It’s easy to write post like that when you have such a great experience, which is only made possible by the people working there.

To Solomon, Simon, and the rest of the staff at Veneto – keep doing what you are doing, because you have created a great atmosphere and location – with a menu of excellent dishes and innovative cocktails – for everyone in Victoria to enjoy. I know I’ll be back the next time I’m in the city.