Let’s get naked for Satan!

One of my favorite places to go out in Melbourne: Naked for Satan. It’s different, it’s cosy, it has good music, good food, good drinks and it’s unique, you know?!

The story goes like that:

Around the year 1928, Leon Satanovich fled the Russian pogroms after seeing his family perish. He then made his way to Melbourne where he found work as a cleaner / caretaker at the Moran and Cato building in Brunswick Street, Fitzroy.

To the Aussies, the name Satanovich was a mouthful and so in typical Australian fashion, Satanovich was soon affectionately nicknamed ‘Satan’. When The Great Depression hit Melbourne a year or so later, part of the building was closed and Satanovich was given the task of clearing the space. Being the enterprising grandson of a former Russian vodka maker, he found some copper boilers and water tanks and convinced the maintenance department to assist his endeavour by welding them together. Satanovich created vodka stills in the caretaker’s quarters of the Moran and Cato warehouse. It was the time of The Depression; alcohol was expensive, and Satanovich was happy to share his creation with anyone who would help. Other workers would bring grain and keep him company through the process.

During the hot summer months, the combination of Melbourne’s soaring temperatures and the heat generated by the burners under the stills was unbearable. Satanovich often worked close to naked, distilling vodka in nothing more than his underpants. This moonshining was a guarded secret and those who came to partake, used the code phrase, “Let’s get Naked for Satan”. In time, it became a popular clandestine destination for the locals of Fitzroy. On Sundays, when the pubs were closed, those in the know would come with empty bottles to be filled with “Satan’s Vodka”. “Satan’s” stills served the population of Fitzroy throughout The Depression years. (source)

Cherry-apple infused vodka

Cherry-apple infused vodka

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Pintxos between $1 to $2 each

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Honesty based on tooth picks

Honesty based on tooth picks

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April 22, 2013 · 4:35 PM

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April 22, 2013 · 12:18 AM

Happy New Year…

Well, as a famous saying goes: “Better later than never”, right? Great!!

I’m sooooo soorry for the lack of posts peeeps, it’s all because life is busy busy busy again. Which I’m loving it.

But let me tell you how our new year has started…

Just like always, Dan and I are the perfect combination for each other. This Year, we’d decided to pass New Year’s Eve all by ourselves. Just the two of us!! <3

Do you know the feeling when you are on the right place, with the right people, with the right songs? That kind of perfect party that we all have been once? Yeah, that was our New Year’s Eve! With the perfect measure of everything we like, our own party for just the two of us. <3

Not that we don’t have our own celebrations, aniversaries, valentine’s day… It’s different, it’s bigger and much exciting when you are celebrating something that every one else is, but just the two of you…

It kind of sounds very weird and selfish, but that’s not the point. The feeling of preparing a whole party for the two of us only, knowing that every detail will fit just perfect because we know what each other like, is so much exciting!! You don’t have idea! I would do it all over again! Many times. We had the best time ever, and we will ever have… If you know what I mean. <3

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Under firework’s light from our balcony!

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A little corner of our beautiful table ;)

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Counting down…

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Happy New Year, peeps of my heart!! Hope you all are enjoying this year as much as I am.

;)

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Healthy whole wheat Banana Bread recipe

I’ve been searching for a while for the perfect healthy banana bread out there, and couldn’t find much exactly what I was looking for… until this!!

Most of banana bread recipes out there brings too much sugar and too much flour (even 1 cup of sugar is way too much for me). I know sometimes without those two ingredients we won’t go any further, but I stayed brave in my search.

With our “breaking healthy” purpose, I needed a recipe with less sugar or even better with no sugar at all. And I found this one!

I did a little change here, another there, and came up the best healthy banana bread from scratch I’ve ever made it. YES!

Healthiest whole wheat banana bread in the world

Here it is what you need:

Wet ingredients

- 2 large ripe bananas

- 2 eggs

- 1/3 cup of honey

- 1/2 cup of milk

- 1 tea spoon of zest of lemon or orange

- 2 tea spoon of vanilla extract or 1 tea spoon of dark rum (I’m going to try with Frangelico, the hazelnut liqueur sounds very interesting)

Dry ingredients

- 2 cups of wholemeal wheat flour (or similar healthy options you might have)

- 1/2 tea spoon of salt

- 1 + 1/2 tea spoon of baking powder

Deliciousness stuff to add

- Flaked almonds

- Sultanas

- Cinnamon

- Extra banana cut in rounds

- flaked oats to sprinkle

Preparation

- Pre-heat oven in 180 C.

1. Whisk the eggs, and mix it with all wet ingredients in a bowl.

2. In a different bowl, mix the dry ingredients.

3. Mix dry in wet ingredients until even.

4. Add the deliciousness stuff as you like, cinnamon, flaked almonds, sultanas, extra banana and mix it to spread even.

5. Pour in a loaf pan, or any cake pan you have.

6. Sprinkle flaked oats on top and bake it for 40-50 minutes or until a toothpick inserted in the middle comes out clean, in a 180 C oven.

Have you got any other tips to improve it for an even healthier option?

Let me know your results, substitutions and extra tips.

I will love to hear from you. 

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The Breaking Healthy Session Week 6

“No matter how slow you go, you are still lapping everybody on the couch”. Have fun throughout the week, peeps! Keep on going, always breaking healthy!!

Ginger green tea by @rafinhabizzo

Hummus and celery on rice cracker by @alynemarra

Orange paw-paw smoothie and gluten free banana bread

Pumpkin Barley risotto

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Breaking Healthy week 5

Get some inspiration to make your meals throughout the week, peeps!! And keep sharing by tagging your pictures with the hashtag #breakinghealthy.

Have a great week everyone! ;)

Oats porridge with banana and cinnamon by @alynemarra

Veggie Stuffed Portobelo Mushrooms

Apple chips with cinnamon – The new seven heaven!

Veggie egg muffins

Fruit smoothies through the day by @thiagopassos

Baked fish with zucchini, cherry tomatoes and chickpeas, mix salad and lemon dijon musturd dressing. That was easy and delish!

Banana berries smoothie loaded with oats!

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Stuffed Mushrooms Recipe + Egg Muffins

I know it’s a little too late, but I just discovered Pinterest! And I am already addicted, is that possible? Geez…

But there’s the good point: There’s heaps of recipes there, anything that you can imagine! And for my happiness, there are a lot of healthy options! Ohh my… I’m in love with Pinterest!!

In two days, I have already made 3 recipes and a couple of another stuff I found on Pinterest. I’m just like a kid with a new toy, hahaha. Awesome!!

Here is the latest I discover on Pinterest and did the past two days:

Stuffed Mushrooms (for two people)

Veggie Stuffed Mushrooms

You will need:

- 4 Portobello Mushrooms (I was completely full before finishing my second, even though they don’t look that big)

- 2 cloves of garlic chopped

- 4 tomatoes (I used a whole square box of roman tomatos, because that was what I had in the fridge)

- 1 diced onion

- 1/2 large cucumber diced

- half red capsicum

- half gren capsicum

- fresh basil

- olive oil and salt

- parmesan cheese to sprinkle in the end

How to:

Pre-heat oven to 200 C

In a skillet, brown the onion on the olive oil until soft, add garlic and capsicums and stir until soft. Add cucumber and tomatoes, salt and stir until the tomatoes are… soft! Add about 5 leaves of fresh basil, stir for more 2 minutes.

Place the mushrooms upside down, fill them with the veggie mixture. Sprinkle a bit of parmesan cheese on top. Bake it for 12 minutes only, and ta-daaaaan!!! Ready to serve. I grilled some asparagus to put in the side :)

Feel free to change the veggies as you have em’ at home. I would try with shredded carrot as well.

So you are stuck with a bit of leftover of that veggie mixture you cooked for the mushrooms, right? It fits just perfect for our next recipe that can be your breakfast on the go, or a quick dinner full of protein!

Egg Muffins, yeah, that’s right! There’s no flour, no sugar, it’s gluten free and the easiest thing to do ever!!! Give it a go!

Veggie Egg Muffings

Egg Muffins (12 units)

You will need:

- A 12 muffin tin (or anything else similar, like cupcake liners…)

- Around 7 large eggs beaten ( I started with 5 large eggs + a regular one, but then I needed one large more.)

- Chopped veggies (the leftover from the recipe before, perfecto!!) You can have bacon or meat instead, it’s up to you.

- Salt and green onions to savoury

- Parmesan cheese (or whatever cheese you like)

- A little bit of oil to spray the muffin tin

How to:

Spray the tin with a bit of oil. Add veggies on the botton at just 2/3 of each cup. Sprinkle just a little bit of cheese on the top of veggies. Add beaten eggs (already with salt and green onions) until 3/4 of the cup, because they gonna grow a lot. Stir each cup with a fork just to make sure there will be veggies all over the muffins.

Bake it for 20-25 minutes or until muffins are gold.

You can keep them on the fridge for up to a week. Store 2 in each lunch bags and your breakfast for that late Monday is ready to go.

Enjoy and keep #breakinghealthy :)

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