Let me begin with a little apology – sorry I missed our recipe date in April! Between the coo-coo spinning out of control in the world at large as well as in the relatively small world of “work” and the weather going nuts with constant downpurs only being interrupted by snowfall following a system-crashing heatspike, I didn’t get to do much more in the kitchen than what was necessary to keep going. While taking pretty pictures or writing about what kept us functioning through that particularly tight-wound knot of hubbub wasn’t really an option, I did, of course, take the time to bring some good-vibey sunshine to our dinner table.
You know, when you’re living in an area surrounded by major wine producing regions, mid- to late Autumn will, for better or worse, bury you in grapes. Even if you don’t enjoy drinking wine and/or merrily participating in the inter-regional rivalry and the related (battle-)festivities, there’s basically no way around the grape as such and everything else you can possibly do with it.
Continue reading “Riesling Chicken with Grapes and Almonds”
Honestly… Three rays of sunlight and the mere idea of temperatures rising above single-digits alone are enough for all of the die-hard Big City BBQers to come out of hiding and fire up the embers, worldwide doom-and-gloom, pandemic or ravenous neighbors without the luxuries of a rooftop garden or balcony be damned. Most of the time, closing the windows after giving the whole situation the sigh it deserves does the trick.
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!
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!
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.
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.
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.
Imagine you have no idea of a country’s signature cuisine on your first visit. Now imagine someone tells a teenage-version of yourself about their special celebratory dish consisting of delicious things like chicken, eggs, coriander, almonds, lots of spices, orange blossom scented honey puff pastry, fig jam and a ton of icing sugar on top.
Mmmh after last week’s Tom Kha I found myself on a roll. With exactly the right weather raging on outside to justify a soup/stew/curry kind of cooking rush and exactly the right temperatures battering the windows to add a bunch of chillies to the mix, I decided to tackle the almost impossible task of kinda-sorta reverse-engineering another dish I’ll sorely miss now that our favorite Thai Restaurant has closed up shop.