Monkey Fist

Monkey Fist Monkey Fist a catering & event co. that specializes in international comfort food.

Birthday 3.0! 2.0, which was in my actually bday, was a relaxed day wandering around ice cream and stuff. Today my frien...
11/06/2026

Birthday 3.0!

2.0, which was in my actually bday, was a relaxed day wandering around ice cream and stuff.

Today my friends delivered their present in the form of, again, an unintended private lunch at a very beautiful and intentional restaurant just up the road from us. I have passed by in the past and thought ohhhh doesn’t that look luxurious.

Now I know it absolutely is luxurious. To start we each took a different option. Like good foodies we let each other have a wee taste of each one.

Chef put an extra oyster with apple foam on the plate because it was my birthday lunch and why shouldn’t I get an oyster too. Mmmmm and thank you. My wild boar pastry was lovely on top of a sneaky French mustard and jus. The beet and cheese perfectly subtle.

While M&M both landed on the porco preto accompanied by a spinach puree, whole fava beans and garlic flowers. I immediately went for the hake not a mistake, both were garlicky, flavorful and fantastic! What we all loved was there was no fear in the kitchen of bold flavors. Every dish was well seasoned, balanced and memorable.

We finished with hand pitted cherries paired with elderflower granita. Very refreshing in the heat that landed today. Then a petite Gataeu with a candle was brought out, singing commenced and I blushed.

I would also like to point out that provides a beautiful menu using products from their own farm where they grow their own vegetables alongside chickens, pigs, bee hives and more. A chef’s dream.

We are already planning our next visit. Lunches are incredibly reasonable. A lovely little amuse bouche of what I suspect a dinner experience would deliver.

The palace it is located in is calming with a Scandinavia aesthetic that is carefully punctuated by gigantic Renaissance paintings and statement lighting.

A fantastic way to say goodbye to 55.

Today is my bday, also Portugese National Day,. We celebrated last night so we could be hung over today instead of at wo...
10/06/2026

Today is my bday, also Portugese National Day,. We celebrated last night so we could be hung over today instead of at work for those of us that have jobs.

The Bday was just an excuse to hit the town and paint it red. No Bday required people.

We started out at Casa….. not telling, as proposed and shut that down. Then moseyed over to Lisbon Rooftop Bar, my favorite and least pretentious roof top bar. I mean it’s in the name is it not. While we didnt shut them down we did open up and shut down , my other favorite spot.

As we arrived they were closing up because it was empty thanks to Santos. While were figuring out what to do instead they asked how many were in our Posey. Okay then come in! And we did. The rest of the night was an unscripted private dance party. Jam Club is my happy place. There is such a welcoming and fun vibe there.

So all in all a great night that can be repeated. Maybe not the private dance party part, but yeah no one is putting shade on me I dont care how old I get. No one puts Kim in the corner!

MORE dehydrator stories with a side of everything everything-TUDO TUDO.Potatoes au gratin? I remember my mom using a box...
05/06/2026

MORE dehydrator stories with a side of everything everything-TUDO TUDO.

Potatoes au gratin? I remember my mom using a box with dehydrated mix to make potato au gratin just add milk I believe and cheese on top. I loved it so replication time.

With my kitchen mandolin, aka finger murdering machine, I sliced a couple floury red skinned potatoes into 2mm slices then blanched them. Firm, but cooked through. Dropped them into the dehydrator and tada dried potato slices.

Out of ideas for lunch yesterday so let’s test these out. I had a cheap bag of already shredder cheese that needed using, fresh milk, homemade creme fraiche and dried mushrooms. Mixed the creme fraiche and milk together with salt and pepper then poured it over the dried potatoes and mushroom then topped with cheese. Bake, bake, bake, eat, eat, eat. Came out great with tender potatoes with creamy flavors. So, yeah!

______

On a stroll in the completely wrong direction we discovered newly opened Tudo Tudo. While I can’t prove it, think they do have everything, everything. Great prices too, could spend hours there searching the neat well stocked shelves looking for the everything I need. Also the owner was super sweet and excited to know we have cats too, the cat mat I was buying tipped him off. So we were given a tour of his phone showing us his cute AF dogs and his regal cat.

You’ll find them at R. Santa Barbara 81c.

Oh wait also the dumplings at Sihi Mama are apparently alive. I wouldnt know alive dumplings kind of scare me a little bit.

More stories from the dehydrator. The tomato, lemon rind powder worked a charm in my coleslaw! I start by grinding the l...
04/06/2026

More stories from the dehydrator.

The tomato, lemon rind powder worked a charm in my coleslaw!

I start by grinding the lemon rind. Whatever residue is left in the grinder stays then I grind the dehydrated tomatoes with a pinch of salt for taste and corn flour to keep it from clumping.

I have sprinkled it over sandwiches, freshly cooked shrimps and now in coleslaw which gives it the perfect tang. Mattias did make a point of asking if it was with the homemade creme fraiche & mayo? It is so his conclusion is that also makes a difference. I have used homemade before when making coleslaw so I still think the tomato-lemon rind powder makes a real difference.

By the way, I have stopped using Hellman’s in Portugal because they use soya oil which tastes wonky imo. Thus, did a little research and learned that if you add active buttermilk or kefir culture and leave it on the counter over night the active cultures will stabilize the mayo so it will last up to 3 months in the fridge. Which is great because making a new mayo every week is where my laziness kicks in. I know! It only takes a couple minutes. Mostly it’s the fact I end up throwing most of it away that bugs me. So, finding a way to make it last longer is great! It also tastes better.

Remember making your own creme fraiche works the same. Pour fresh creme into a jar, then mix in 2 TBS of buttermilk or kefir with active bacteria then leave on the counter stirring here and there over 24 hours. Keep it covered in a cheese cloth. It will thicken into a creamy creme fraiche.

Say hello to my new travel spice kit! Saw this on YT and thought why didnt I think of that! How do we solve the worst si...
03/06/2026

Say hello to my new travel spice kit! Saw this on YT and thought why didnt I think of that! How do we solve the worst sister sauce though? I inevitably end up buying a bottle of Worcestershire sauce every time I am on vacation which is weird AF because I hardly use worst sister sauce at home. This I have several barely used bottles in my cupboard. And no I cant just omit. The recipes neeeeeeed it.

This is a reminder to myself to pack a bottle this weekend away at our catsitting gig.

After saving the goose egg pasta from the bin we headed down the road to watch the neighborhood Santos marchas parade by...
01/06/2026

After saving the goose egg pasta from the bin we headed down the road to watch the neighborhood Santos marchas parade by.

(I am not even going to go into how I fixed it. It was a whole process. Just do it right from the start.)

Each year they make new costumes and write new lyrics to sing while they dance and ummpa for Santos. Now begins the mayhem that will keep us awake until very, very late for the next month. Yes month!

When we got home Mattias hinted very directly about taste testing the disaster pasta that had just exited the dehydrator. Sure let’s give it a go, in fact let’s give the dried mushrooms a try at the same time. 15 minutes later we had a bowl of pasta topped with rehydrated mushrooms, broccoli stalks, garlic, garlic scapes and a splash of cream thrown into the splash of wine.

Verdict: the pasta itself, while not the best I have ever made, is good enough to serve to guests. The mushrooms worked fine and will be rehydrated next time with the pasta as it boils for extra shroomy flavor. Broccoli stems always work as does the sweet garlic scapes and wine with a splash of cream. All in all we ate all of it!

-You know you left the house at 00 to go party. That’s what 25 year olds do! -Shoulders…….I mean technically I have reac...
31/05/2026

-You know you left the house at 00 to go party. That’s what 25 year olds do!

-Shoulders…….I mean technically I have reached 25 twice. Working on the third round just 24 more years to go.

Before all of that I tried to make pasta with a goose egg. Pretty sure I messed that up with too much flour. Sigh I did not use my spidey sfoglia senses.

Then made shrimps so I could try my dried tomato and lemon rind powder out. I approve a whole lot! Tgis powder business is exciting. Getting my mojo with the dehydrator and my spice grinder.

Then out with my dance teacher, no there will be no recitals, to enjoy the musicality of Alfama. Let’s just say we saw the daylight when we out our heads down to finally sleep.

Twenty five year olds! Hold my menopausal insomnia.

These crackers! I love these seed crackers. Love them! Not enough to make them though until now outside of a restaurant ...
19/05/2026

These crackers! I love these seed crackers. Love them! Not enough to make them though until now outside of a restaurant where I don’t have a choice.

My ability to eat them all in a glutinous minute is surpassed by my laziness, plus my super human ability to be distracted resulting in seed briquets more often than not. They take an excruciating long time to oven bake. When I find them in a shop I indulge, just barely. The KG price is always heart wrenching. I guess because they too have a distraction problem and need to account for the burned ones.

Now though, with a dehydrator, I can walk away rest assured they will exit the machine evenly crispy without any effort on my part to remember anything cracker related. That is until the last step where I pop them in a hot oven for 3 min to tease the last bit of umami out of these golden beauties. That’s when it goes from peace of mind to high stakes. Remember what the alarm is for Kim. Don’t ignore it Kim. Nothing real quick Kim. Go straight to the oven Kim. Open it Kim. Take out the crackers Kim.

Now this batch is slightly different as I didn’t realize I was out of flax seed when it was too late to turn back. I did a Hail Mary tossing in soaked psyllium husk. It worked so all is well that ends well. Kim also remembered to listen to the alarm, open the oven door and remove the tray. Good job Kim.

Now to make it even more efficient I am going to mix a big bucket of the dry mixes so I don’t have to take out the never ending list of ingredients one by one and measure them one by one. All I need to know is what each mix weighs for a single batch. Does that make sense? I know what I mean that’s all that matters in this kitchen.

These are GF, crispy plus full of all kinds of healthy and yummy bits and pieces.

Magnesium, fiber, zinc, omega-3, omega-6, iron, selenium, quercetin. Good for ADL and LDL and more.

Ingredients include: polenta, flax seed, chia, sunflower, pumpkin, psyllium, sesame. Wondering if I can substitute polenta for TEFF. Don’t think it will work, but only one way to find out.

For those of you who stay on task DM for the recipe.

This weekend nearly took me out! Good thing we started out with a couple of thick bottomed pizzas. We had good friends o...
17/05/2026

This weekend nearly took me out! Good thing we started out with a couple of thick bottomed pizzas.

We had good friends over this weekend from different ends of Sweden. One that walks, walks, walks, walks, keeps walking then walks some more. The other seemed to be of the normal kind. After this winters virus that is also of the abnormal kind lasting for days then weeks, keeps virusing then viruses for more I was not fit for this fight.

While everyone’s step tracker differed we did 15km on day 1 followed by 12km day 2. Day one included all the hills. This after the day before of me getting lost, phone died so navigating like it was 1999, for two hours followed by two hours of dance class. Zero to 30, kilometers, overnight.

The sleep was extraordinary! Like a cold shower after a one time, gonna spew my guts out, heat stroke coming on, hot house yoga session I will never forget nor attempt again no matter how fantastic the shower was. Hot house yoga can take itself out and never come back! Said what I said.

The walk on the other hand was fun, dotted with stops in the park for paper cup wine, yummy meals and lots of laughs. Totally doing it again. Great sleep a beautiful bonus.

I dont even know what I am saying. I just want everyone to know I walked a long, long way and survived it.

———

I love white pizza, but too many are made with uncooked potatoes slices which ruins the whole experience for me, oddly chewy and waxy lying on top limp and tasteless. I cooked the potatoes, cooled them in the fridge then sliced them to be sprinkled on top of a thin layer of creme fresh that was mixed with a splash of cream for thickness, chopped garlic, salt & pepper. Then blanched broccoli, asparagus, chunks of mozzarella. Parmesan grated over the top once out of the oven.

This was 2nd attempt at the pizza hut pizza dough and I am sold. It is so easy and really yummy. This one was on the thick side because I followed instructions that say it makes one crust. Next time I am making two crusts as it would benefit with a bit thinner crust. I think one batch would make two pizzas in an average sized cast iton skillet. Recipe in comments.

-This is so cool! -Are we supposed to be excited about that?-Yes, look how big it is.-Ok. Oooooohhhhhhhh! I am inordinat...
13/05/2026

-This is so cool!

-Are we supposed to be excited about that?

-Yes, look how big it is.

-Ok. Oooooohhhhhhhh!

I am inordinately excited about this big jar of coconut oil. I guess I am seeing the potential it carries in the name of extra yummy seed crackers. The kind that cost a kidney at the shop, but once I buy get gobbled down in one go because I can’t ration my desires.

My dehydrator is tiny, but I envision a huge pile of crackers emerging in the very near future. They will need security protection because cracker control is not my jam. Crackers! Crackers! Crackers!

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