You know, I’ve made peace with my oven-less kitchen. I actually enjoy the challenge to work around it and come up with ways to prep typical “fresh out of the oven” dishes without one with the same delicious outcomes. As I’ve mentioned before, the one thing I was sad to let go when I moved into this house was cookies – or to be precise, the Yuletide/Christmas related gang of cookies and treats that used to be a big deal in my grandma’s kitchen.
I know, I know, it’s actually too early in the year to call any pantry-raid/-cleaning related endeavors “Spring Cleaning” just yet, but well, this Winter has taken a toll on my supplies and “cleaning out” was basically just a matter of opening the window for some fresh air.
Whenever there’s a lot going on around us, the first thing usually being intentionally skipped or unintentionally pushed around up and down the timeline is lunch. Sure, it’s not the most important meal and most certainly not the heaviest in the thought-and-effort-department, but as time goes by and dinner-time starts to feel days away, keeping focus and motivation up at work is… well, seriously hard work.
Since the ongoing signature pre-spring weirdness of February still isn’t showing any signs of letting us off the hook for even a little while, the only way to catch a couple of sunbeams that aren’t immediately chased away by (thunder) storms these days is… to cook them up ourselves.
The first thing that sprang to mind when I started to think about sunny foods was this deliciously zingy cheesecake I often whip up during the Springtime garden-party season just before the heat of Summer hits us, blowing any motivation to gather, cook or eat to bits wrecking-ball-style.
Time for the edible version of a one size fits all sort of deal… One base idea fits all tastes and seasons, to be precise~! Dark gamey meat, stone fruit and my favorite type of rice base: a spiced, slightly middle eastern number my grandma used to make when I was a kid!
Sweets for my sweet, sugar for my hooooney~ <placidly hums to herself>
Sometimes, you just have to treat yourself and/or your most loved one. Just because. And, for once, I have absolutely nothing to add to that, apart from the following: Once everyone involved is inside the house, lock the door, pour yourself a glass of whatever you’ve picked to accompany the steaks – a Brunello was our pick for this particular dinner for two – and start with…
Dear Asurans, Charr, Sylvari, Humans and rampant inner vampires… rejoice! An all-time favorite starter dish, a true “Ascended” food item if you will, pleasing crowds off and on screen all around both worlds has made it’s way onto the Tyrian Menu~! The Carpaccio. With the introduction of Ascended Quality Food last year, our beloved Chef’s Guild has blessed our dinner tables with a delicious choice of 5 different styles of Beef Carpaccio – all of which I will devour… ah… present to you on this side of the screen at some point.
In recent years, I’ve made a bit of a habit to snoop around the (sometimes a little odd) national and international “holidays” at the beginning of every month. If you take a closer look at the “Days of…” happening all around the world every day, apart from the really big ones declared by the UN, you may find out about some nation/organisation celebrating something silly on a day you really need something to smile about, sometimes it’s an international celebration of something interesting you’ve known nothing about until you’re made aware of it that way.
The first few weeks after the holidays always have a bit of a stale aftertaste to them in my book. After the warmth and sparkly splendor of the pre-holiday season have taken their leave, leaving our surroundings seemingly bare and cold, I always get this urge to merge this “true” winter with the postcard-perfect winter imagery our Christmas Markets and related City decorations have implanted into our heads in recent weeks.