One of the best things about having a birthday is getting new cookbooks to play with. This year, I got two from The Runner- he was definitely trying to drop a hint or two because both are quite health conscious. I’m not complaining- but he was definitely trying to send a message.
He bought two books, and so far I’ve road tested one of them- Community- Salad Recipes from Arthur Street Kitchen by Hetty McKinnon. The other, Donna Hay Life In Balance, will get a run this week- but you know how I LOVE Donna Hay!
I didn’t realise it when I first saw the cookbook, but Hetty McKinnon is actually a home cook who started a business out of her home in Surry Hills (in Sydney) making and delivering lunch (vegetarian salads) for locals on Thursdays and Fridays. She started because she wanted to do something that suited her lifestyle. She (and her business) have now moved to New York and is doing a similar concept in Brooklyn. You can read more about her on Not Quite Nigella, another fun Sydney based food blog. You can also sign up for Hetty’s newsletter or Brooklyn deliveries, here.
I’m quite jealous for two reasons:
- I’m bummed that I didn’t know about her business when I lived in Surry Hills and that I don’t live in Brooklyn now to try it out.
- That she’s basically living my dream life. I mean, how cool would that be- to actually make money by cooking for others and on your own terms. This is what I want to do that when I grow up! I mean honestly, how great would that be- far better than commuting for 10 hours per week to sit in an office for 40-50 hours per week for the next 30-40 years! I’m not saying that I don’t enjoy my job, but it’s not my passion. And I don’t want to work in a restaurant, long and unsocialble hours, high stress and ungrateful patrons— not for me. BUT selling food to a limited audience from my home… sign me up!
So, after reading a bit more about Hetty McKinnon, I’m an even bigger fan of her cookbook. This week, I made her famous Miso Eggplant with soba noodles and walnuts. It was easy, delicious and OH so tasty. It was even healthy and if you use vegetable stock instead of Dashi, completely vegan. It was completely moreish.
There are about 100 other recipes I’m looking forward to making… if you’re in Brooklyn, I highly recommend signing up for her lunches!
This week we also ate a delicious Herby Mushroom Soup from the Mexican Food Made Simple cookbook by Thomasina Miers and Spaghettini with Crab, Lime and Chilli from Bill Granger’s Sydney Food book.