Happy new year, everyone! As always, I welcome the new year with a scrumptious breakfast spread to start off on the right foot, get into the groove, so to speak, and celebrate a new chapter with our tastebuds tickled in all the right places. And what better time is there than a New Year’s breakfast to indulge in not having to make decisions – and taking a little bit of everything instead~? This time around I’ve got options for you guys! So let’s get this show on the road~
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.
Today’s inspirational, fantastic fantastical virtual-world recipe sent me onto an extended hike down memory lane when I first discovered it in my Chef’s Guild recipe list a couple of years ago. See, back when I was a kid, my grandparents had a habit of dragging me to go visit the extended family scattered up and down both sides of the German-French border on weekends.
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.
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~?
These days, Spring couldn’t be more “in full swing” if it tried around our parts. To me, a Spring and Autumn person through and through, it couldn’t be more inviting – not only to go for a long hike, but to go on an extended cooking-spree on the occasional rainy day with all the delicious goodies that come with the season as well~! Today’s dish is my way of celebrating the “Best of Spring” in a light, lunch-appropriate, salady way – Part #1 of my Spring Celebration 2020, if you will – Part #2, the Spring Dinner, will come your way next~
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.
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~!
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.