Sometimes magic just happens. Not the boogidyboogidy-kind of magic, but the real fairy-dance kind that ignites sparks around your head when the perfect time of day, place, lighting, mood, company and all other good things come together by some sort of cosmic miracle and give you a little kiss. This recipe is one of the results of one such perfect moment that occurred at around 8am on Sunday the 23rd of September 2018 on a hiking trail hugging the side of a steep valley on the beautiful island of Madeira.
Ah, relief~! Meteorologists say “The worst is over”. 27°C to Low 30°Cs coming up the next couple of days, and evidently we’re done with the almost-40°Cs for this year. “Around 30°C” means it’s finally time for some outdoorsy… actually any sort of activity again. A hike perhaps and a picknick somewhere in the woods, feet hanging into a bubbly stream, birdsong filling the fir-scented air… Oh yes, I can’t wait for the weekend to swing by!
This particular round of yum, was the result of… a mixture of a GW2-induced food funk and fate, I suppose~ You see, every time I browse the Crystal Desert recipes, I can’t help but pause, lean back, shake my head and sigh at the Sugar Rib Roast. The dish’s picture on the menu is, in my book at least, screaming “Crown Roast!!!” at the top of its lungs loud enough to drown any and all of my attempts to think around the one method of preparation I can’t really pull off in my kitchen…
Alright folks, I think it’s time I made good on the promise I made in my loosely Crystal Dessert-related Spicy Chicken Wrap & Tomato Hummus post and get down to business with the whole Crystal Desert Cuisine shabang. After being reminded of the existence of Red Lentils by the vendors and food stalls keeping us well fed and happy on our adventures through the Crystal Desert, I rolled up my sleeves and tackled the topic of “Red Lentils” on this side of the screen~!
I love summer. I miss summer. Then again, Autumn, especially a particularly beautiful one like this year’s, has its perks~! Great seasonal ingredients calling for extended hikes/foraging trips and, once you get home from enjoying the blast of color that is the great outdoors these days, first whiffs of wintery comfort food and comfy clothes, inviting you to wrap yourself in a blanket with a good book in one and a glass of red in the other hand and, most importantly… quinces!
One of August’s delicious perks is the overwhelming abundance of perfectly ripe stone fruit flooding the displays of any market stall, store or supermarket you can find around these parts. From ridiculously large peaches down to the smallest Mirabelle Plums and Reine-Claudes (Greengages), anything goes! Fruity heaven~
Yay! Here they are, the first sunbeams with a promise to stick around for a while – a sign that May truly has arrived~! It’s one of my favorite months of the year since mother nature is doing her best to provide us with the best of two seasons during this month! Spring veggies and herbs, re-opened season on game, veal, lamb and various sea creatures locked in fence months up until now as well as the first bunch of summer berries and fruit!
My tastebuds have a penchant for demanding several things at once every once in a while, not caring whether whatever cravings they impose on me match eachother or not. This time, however, the “fresh and lively”, “lamb”, “very veggie” and “Spring appropriate” bones they tossed me, very conveniently lined up into a delicious soup perfectly fitting into this time of the year~!
We’re back from our trip to the little piece of heaven on earth that is Madeira~! We’ve just returned last night, so I still need a bit of time to get my feet back on the ground and sift through the mountain of pictures hubby and I took – prepare for some scenery shots of showstopping proportions and, of course, some dinner-time yum-shots in the near future.
Now, as promised, here’s Part #2 of my Cedri Lemon Experiment~
Autumn is slowly approaching~! Not just according to the goods displayed on farmer’s markets and in stores, but in our tummies as well. Cravings for food and aromas of the „warmer“ variety are starting to build up after all the summery dishes we feasted upon for the last couple of months. Aromas bridging the gap between the spritzy and summery months in my kitchen to the truly warm and comforting winter dishes – combining a little bit of both, if you will.