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Saturday, 1 September 2012

Guesting at somerville kitchen - Day 1

When guesting at somerville kitchen, food is the focus of the itinerary. 

The first stop on the itinerary is the closest dim sum restaurant to the airport - Nong Chinese restaurant.

The spread included enough to fuel the guests until the next stop.

No guest visiting somerville kitchen will not have Shaktea on the itinerary.

While guests enjoyed black and green tea, I was (a) thirsty, (b) stuffed, (c) hyper enough without caffeine and (d) hot.

As per my usual ritual at Shaktea, all I have to do is specify my state of mind and body and one of the partners will surprise me with the right tea for the day.

And it was an excellent choice - a cold iced ginger lemon tea; a blend of lemon peel, lemongrass, ginger root, licorice root and black pepper.

The drinking continued a couple of hours later at le jardin with a bowl of somerville kitchen sangria. 

This helped cool down the guests as appetizers with jardin cucumber were served. 

Dinner was simple - BBQ'd lamb kebabs bringing smells of Beirut (or is it Istanbul?) to all who remember those smells.

Served with humus and fatoush - a perfect somerville kitchen party. 

It is summer and all are watching their figures.

So dessert was a refreshing freshly made fruit salad with no sugar added - just 100% pineapple juice.

Both the sangria and the food were washed down with Cointreau shooters as the first day's itinerary was completed.

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