For the last 3 or 4 weeks, Mother Nature has given us her best Confetti Parade impression – an artist gone nuts wih a palette of yellows, reds, browns and greens… and everything in between. All the while, the sun was giving the scenery her best smile in support of the shenanigans below. Hiking through our put-professionally-photoshopped-autumn-postcards-to-shame forests has been an absolutely breathtaking blast, let me tell you!
I know, I know… I just shared a salad recipe with you last time but… the shere fun of that one in combination with the currently relatively mild temperatures outside made me want more! This one’s a much loved health-nut-approved quick-fix and a true autumn classic in our neck of the woods.
In case you’ve been following my footsteps through the world of all things delicious for some time, you’ve probably noticed that a) I’m a bit shy with sweets in general and b) apart from a weak spot for a piece of brownie that appears about once a year, I’m not a cake person. Never been one, actually, despite my grandma’s best efforts. So when I suggested a visit to a tea house famous for it’s cakes – one that I’ve been reading about everywhere I looked while researching the tasty aspects of Madeira before our first trip all those years ago – Hubby and I were actually equally… surprised, to say the least.
September, golden September! Wine Harvest, anything involving grapes and related outdoorsy things you can do during these times, hikes, excursions and picnics – all asking for delicious little bites to recharge hike-depleted batteries or soak up some of the liquids that may have been sampled along the way!
Ah… Summer. Summer in the city, to be precise. Not all that comfy at times, but lucky for us, our hometown is bracketed by mountain ranges, all conveniently covered in the signature lush, pillowy dark greens of the middle mountains, dotted with a few splotches of red and yellow here and there. Whenever the hubbub of the city is getting to us, we simply hit the road, our picnic stuff, hiking boots and a bottle of water in tow, following the cool, calm and serene call of the forest.
You’d think that knowing of a certain events’ approach, seeing as it’s actually an annually re-occuring event, would cushion the touchdown of said event. Of course, I’m talking Summer-Break. A third of the office is well, out of the office – or rather “Home Office” – one third is dreamily anticipating being out of the office and the other third has one foot out of the door already, counting down in hours and seconds rather than weeks.
For some reason, even after all these years, it still surprises me how people manage to make a whole city smell like a ginormic BBQ pit for weeks on end once the weather has found a stable routine during the Summer months without burning the whole town into a pile of smoldering ashes. After all, the use of open fires, coal-fired BBQs and all their gizmo’ish relatives are, at least in the densely populated areas of town, forbidden by law for exactly that reason.
Ah, here it is! The shyest guest on our regional “berry parade VIP” list: the humble Blackcurrant. To me, admittedly a roaring menace to our region’s supply of blackcurrants, it actually feels like their season is getting shorter each year, but well… all the more reason to make every single berry count, right~?
As Spring is holding the door open for Summer, I thought it’s time to get ready for it! And, as a part of the whole process, stock up on icy refreshments in the freezer~
As promised, here’s Part #2 of my Spring Celebration 2020, the Main Dish – or simply “Dinner”~ Usually, I make this a little earlier in the year – only up until Easter, to be precise. See, years ago Hubby and I discovered a little stand on our Farmer’s Market selling all sorts of smoked freshwater fish, “fresh” out of their own ponds in the mountains not far away. Between November and March/April, their display also sports an inconspicuous, ice-filled box that, on closer inspection, contains the most beautiful and mouthwatering looking sides of salmon – also fresh out of their ponds and… well, even more delicious than their looks could possibly hint at.