Eeesh… remember my little rant about Mother Nature not having gotten the Spring-Time Memo yet just two weeks back? Well, you know what they say about the hazards of poking sleeping dragons and other elemental forces… It seems, someone speared that memo with a cattle prod and popped the metaphorical Nature Dragon a good one with it.
I hope you guys enjoyed the holidays as much as we did~! With all that chocolate-box-business, a much needed meaty experiment to counter the sugar overdose, a medieval festival and our family’s annual Easter Breakfast, it’s been quite a foodylicious set of days for us, leaving both of us in the mood for a light and healthy touch to our dinner plans… to say the least~
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…
You guys might remember that pesky Annual Cold Snap during February I mentioned 2 weeks ago. Well, this year it brought a friend and the two of them really went to town. The usually relatively short cold front freezing the dress choices for Valentine’s Day into non-existence recently teamed up with a Siberian cold front nosing around our neighborhood.
Being a notor… ah… well-known regular at your favorite farmer’s market stalls really has it’s perks. Sometimes, the same perks – in the sense of wrong place, wrong time – can put you between a rock and a hard place. When you realize you’re stuck however, the best escape, at least in a food-related thought-spiral kind of scenario, is down. Confused yet? Ok, here’s what happened.
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~!
All right, so the “real” winter has nosed its way in – the one without the sparkly decorations, festive mood-inducing drinks, foods, gatherings and all that jazz. Not that I’m particularly downed by the holidays being over, but I have to say, the great outdoors in all its grey-on-grey splendor is looking a lot more gloomy than it did just a couple of weeks ago. Oh well… as I’ve mentioned before, there’s one surefire way – at least for me – not to succumb to the general greyness of days like these:
A quick glance outside is revealing a Wonderful Winter-Wonderland these days. Finally, I might add – the last couple of Decembers have been depressingly warm, way too warm to really appreciate the festive groove town decorations and christmas markets were struggling to spread. Yultide season around 15-17°C? Excuse me, when did I move so far south? I know it’s a clichée, but winters have to be cold to count around these parts of the world!
By now, you guys probably know my love for all things venison. Lean, healthy, extremely versatile and despite – or because of – the gamey aromas, absolutely yumtastic in combination with a large variety of fruit and nuts… what’s not to love about it~? I realize that, if you’re not living in a foresty region, any kind of wild game might be a rare and therefore expensive sight in your butcher’s display.
As you might have noticed, I’m a bit early on hitting the “Publish” button today. The reason for that is as simple as it is delightful~ Right now, I’m on my way out of the house, headed towards Frankfurt Airport where a plane is waiting to take me on a long-weekend trip to Dublin, Ireland. I thought I’d grab this opportunity to share one of our all-time-favorite stews with you guys.