Sometimes, mainly when you’re going about your day completely unaware of the concept that a random idea is about to set you off on an unexpected adventure, you may encounter a seemingly insignificant little thing that burrows deep into your headspace as soon as you try to put it away.
Well, usually I would be standing in my kitchen right about now, covered in chocolate, in the process of putting together my Easter-Eggstravaganza Chocolate Boxes for the upcoming Easter festivities. But, for the first time in many, many years, I will have to postpone the shindig. Postpone, not cancel~!
Alright, with all the unsettling hubbub that’s going on around us at the moment, it’s getting harder and harder to stay relaxed and calm 24/7. Of course, if we take a couple of moments to actually settle down and listen, the foodie-part within us, may have something to say that might just save the day.
It’s getting warmer outside, the first flowers are sticking their heads out of the soaked soil and the first little travelers of the season have arrived and taken up the stage in the trees outside, merrily singing us a song every morning (Fantastic way to wake up, even if it’s the song of a literal early bird!). It seems, Spring is nosing its way in – About time, too~!
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>