As asparagus season is slowly coming to an end, I thought this would be the perfect time to go big for one last time – at least for this year~ I had planned on cooking up a three-stage asparagus storm that weekend, involving veal and strawberries and all that yummy jazz for you guys, but I got sidetracked – or more precisely: blindsided! – during our usual Saturday-trip to the farmer’s market. To my great surprise, my wary-of-sea-creatures hubby of all people, all but jumped up and down in excitement while pointing the fishmonger’s sign advertising his good deals on monkfish.
I’ve just spent a fantastic afternoon sitting in one of our city’s pretty parks, switching between bookworming and watching a show no TV or Big Screen could have competed with. By some lucky coincidence, I’d picked a spot near a herb garden for today’s outdoor-reading session, and the bees busying themselves with the overflowing array of fragrant blossoms did a spectacular job at distracting me from the masterful deductions of Mr. Sherlock Holmes.
Food-related childhood memories can be a serious pain in the… posterior from time to time. If you’ve ever fancied a particular dish as a kid and tried to re-create that gloryfied-by-time-and-memory experience in your kitchen as an adult with nobody to tell you the details about the dish in question, you probably know how infuriatingly frustrating the results can be~!
Yay! Here they are, the first sunbeams with a promise to stick around for a while – a sign that May truly has arrived~! It’s one of my favorite months of the year since mother nature is doing her best to provide us with the best of two seasons during this month! Spring veggies and herbs, re-opened season on game, veal, lamb and various sea creatures locked in fence months up until now as well as the first bunch of summer berries and fruit!
You guys might have noticed that I’m a big fan of salads as main dishes, especially during the 10°C-and-above time of the year. So, of course, I’m always on the lookout for new and exciting combinations of ingredients to be used in a salady kind of context. When you’re skimming salad options on restaurant menus, in cookbooks or during shows on TV, you can’t help but notice the ever-present named classics – Waldorf, Caesar and the rest of the gang – and tip your hat to whoever invented them, since they’re still alive, kicking and delicious.