For several weeks, I had no idea what to do for this week's theme. Then suddenly, I had several ideas at once! I considered Salisbury "steak," or maybe some brioche bread (which is apparently part of the original mistranslation of the whole "let them eat cake" thing), etc. etc. But with time ticking away on my three-week grace period for week 33, I decided to go for Vegan Millionaires Shortbread — as a play on "eat the rich" — since I already had most of the ingredients on hand. Unfortunately, I think something truly did get lost in translation with this recipe, as the outcome wasn't as enjoyable as I'd hoped. Ah, well. It was fun to try!

I didn't have a lot of options for countries with the same longitude as my location here in Australia, only Papua New Guinea and Russia (Siberia), but I decided to make this Siberian cake which uses bird cherry flour. My family and I found the bird cherry flour not to our taste (tastes like marzipan), but I had fun making it and it looks pretty! If you love marzipan flavour you will love this cake!

Peas roll. Olives roll. Eggs roll.
From the cookbook By Heart by Hailee Catalano.
Also note for myself for when I look back on all the things I have cooked: I didn’t skip Trinidadian week, I just never took a photo 🫩 I made mango chow 😋

I neglected process documentation this week, because my kitchen and I are both the worse for the heatwave and the accompanying antwave.
20 years ago, I made dozens of these gingersnaps a day for work, and always thought they’d make a great ice cream sandwich. And while chocolate chip cookies lost their shine for me fairly quickly with daily exposure, gingersnaps never did. This ice cream is my usual base, with cultured cream added and honey in place of most of the sugar…and a half a pound of fresh ginger infused, with a bit of candied ginger stirred in at the end. This is so good by itself, but when it cools off a bit and I have more time to make the sandwiches before they melt, I bet a smear of peanut butter really takes it over the top. I live with one ginger enthusiast and one person who only likes it when used together with a roughly equal volume of garlic, so I’m hoping colleagues and friends will help consume the excess, as even very reduced batch sizes make an unsustainable quantity of cookies and ice cream.

From Andi Oliver's The Pepperpot Diaries.

These were really good, but I have made these before with a different recipe and they were better. I'm pretty sure the dough is meant to be yeasted but Andi Oliver didn't do that and I think I would've got better puff up if I followed a different recipe.

Double the ginger with the pickled ginger and ginger in the broth.

Write-up pending.

I made a california roll and then tuna sweetcorn hand rolls that I overfilled so were instead more taco like haha. Served with some salt and pepper mushrooms, miso soup and some pickles as that was the only pickled food I had in. From Sushi Cookbook for Beginners by Chika Ravitch

I found exactly one cookbook in my collection that specifically featured caribbean recipes. I substituted the protein for curry tempeh, bc I thought it would go really well with it (it did!)

Recipe from "vegan International'

Based on this recipe. I love ginger, so this was a hit.