Maybe you guys are familiar with a certain awkward situation I’ve found myself stuck in a short time ago: a situation that usually begins with a train of thought the displays at the farmers market might inspire, somewhere in the neighborhood of “Oh this looks pretty! There’s always something delicious to be made with this, can’t hurt to take one along… right?”.
Month: August 2017
Rosemary Lamb Chops, Griddled Nectarines & Chanterelles
One of August’s delicious perks is the overwhelming abundance of perfectly ripe stone fruit flooding the displays of any market stall, store or supermarket you can find around these parts. From ridiculously large peaches down to the smallest Mirabelle Plums and Reine-Claudes (Greengages), anything goes! Fruity heaven~
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Lemony Poppy Seed Chocolates
You know that kind of overdimensional lightbulb, that pops above your head without introductions, zapping a long forgotten memory back to life in your headspace? Well, I’ve recently had one of those lightbulb-moments, a particularly irritating one, that is. You see, I’ve been making these little sweets for many years now, tucking a load of them into almost every batch of my summer chocolate boxes and, as the years went by, I had forgotten all about the reason why I had experimented them up in the first place…
GW2 Path of Fire – Chipotle Chilli Burger
Get out your Welcome mats, folks~! Our world is about to grow a new continent! Tyria, that is~ Come September, the new expansion “Path of Fire” will open the gates to the Crystal Desert to us Tyrians and, if I know my heroes behind the Chef’s Guild at ArenaNet’s HQ right, they’ll provide me with new toys off the screen as well… Can’t. Wait~! But, it looks like I’ll be sitting on hot coals for another month until it’s released… hang on. Coals? Path of Fire? A~ha!
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Punchy Melon Salad with Smoked Salmon & Wasabi Dressing
Ok, so it seems I’ve gone and got myself a rep. One fine market day, one of our usual farmer’s market vendors and I got around to talking about the fruity seasons changing from berries to stone fruit, which ones are about ready to be harvested in his orchards and all that jazz. Of course the conversation quickly changed to recipe-talk and he caught on to my penchant for using his fruit, along with his veggies, in a slightly unusual, savory context rather than going with the “normal”.
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