Kir Breton or: How a Drink turned into a Dessert

Kir-Breton-Dessert-4Sometimes, turning on the TV can be a real challenge – in terms of controlling the urge to throw the silly thing out of the window. I suppose everybody gets the feeling that there’s about 97368287 different channels and theres actually nothing on, especially on weekends for some bizarre reason. Add the instant-claws-out reflex I have when there’s over-hyped “trends” involved to the short fuse concerning that particular TV-problem and… yep that’s me walking out the door with a boiling thundercloud above my head in tow, en route to one of our city’s gardens for a breather.

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Crispy Pan-Seared Salmon, Pea Purée and Asparagus & Pastis-Tarragon Sauce

Crispy-Pan-Seared-Salmon-Pea-Purée-Asparagus-Pastis-Tarragon-Sauce-1All right, time to make good on my promise to celebrate this year’s Asparagus Season properly~! Usually, Hubby and I indulge in our region’s asparagus about 1-2 times a week during the season. Of course these weekday dinners are breezy ones, you know, along the lines of a quick salad with strawberry dressing, a flick-of-the-wrist asparagus soup or as vinaigretty side to a lemony chicken breast.

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GW2 Garlic Bread or: Madeiran Bolo do Caco

Garlic-Bread-Madeiran-Bolo-do-Caco-5Oh joy and (slightly nerdy) delight~! One of our worlds is expanding again! With the new chapter of the ever-evolving Living World of Guild Wars 2 coming this week (actually.. yesterday! Guess, what I’m doing right now~) Hubby and I treated ourselves, our Asura Necromancers and our Mighty Minion Mob with an extensive trip through the Desert of Elona, across the Southern Isles and up to the Far Shiverpeak Mountains of the main continent of Tyria in preparation of whatever the currently most wanted Elder Dragon might be sending our way in the next couple of weeks.

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Zingy Lamb’s Lettuce with Fig-Mustard Vinaigrette, Fresh Figs, Cured Ham and Goat’s Cheese

Zingy-Lambs-Lettuce-Fig-Mustard-Vinaigrette-Cured-Ham-Goats-Cheese-4For the last couple of weeks, ever since the chocolatey spring festivities have come and gone to be precise, I’ve been pretty busy off the screen and out of the kitchen. Looking back now, after a long and delicious day in the kitchen – the results of which will be coming your way really soon – I can say being kept from “cooking big” for a few isn’t all that bad after all.

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Goat’s Cheese Crème Brûlée & Speedy Spicy Rosemary-Quince Compote

Goat-Cheese-Crème-Brûlée-Speedy-Spicy-Rosemary-Quince-Compote-4Ever since that little early morning holiday stroll through the city gardens and our visit to the baby goat’s playground I mentioned last week, a little voice in the back of my head kept telling me to whip up something on the goaty side of things. Now, if you’re not really a fan of goat’s milk, cheese ot meat to begin with and/or have had the questionable honor of getting a capital blast of full-force GOAT odeur at some point in your life, you might wonder how getting close and personal with a couple of these fragrant animals could possibly invoke an appetite for anything related to them.

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