I’m always a bit wary when friends or colleagues use phrases such as “You must try this!” or “This is the best xyz!” when it comes to describing food or recipes – simply because I’ve been burned more than once in the past. Once bitten twice shy I guess. Not that I generally don’t trust their judgement, but over the years I came to realize, that the perception of food is highly subjective and a topic on which people rarely agree. Certainly it’s simply a matter of taste, not worth fighting over. Yet I don’t know how else I could better introduce my newest salad addiction to you other than with the words You must make this salad. This nutty goddess of a bulgur salad, mixed with cranberries and a hint of lemon has made my weekend. Well, Friday evening. Saturday afternoon. And even the grey and cloudy Sunday morning became a friendlier one while I was scraping the salad bowl to get every last bit…
Stationery, that’s my thing. I have a deep-rooted desire to shop for all kinds of papers, envelopes, nice folders, binders or notebooks. I silently check for necessity, receive a rational no-go from my subsystem – and still buy it. Of course. It plays little significance that five other folders, binders or notebook are desperately waiting to be put to good use in my filing cabinet at home. With Munich’s first Muji store, the temptation for paper goods has gotten even stronger, and I permanently stock up on very simple notebooks and more. One of these notebooks has been dedicated to culinary ideas: Its cover is decorated with a drawn pot, which is a pretty solid statement of my drawing skills or lack thereof (…), yet is has become indispensable. It travels wherever I go, and within the last year, its pages have been filled with ideas and recipes that deserved a second thought.
Bang! From one day to another it is summer. Just like that. No notice, so we’re still stuck with our winter wardrobe.
Getting the taste of your very first [almost] flourless chocolate cake, there’s no way back. It is a regular on our table, my friend Kristin serves it (with even more butter ) in her coffee bar next door and my grandpa’s girlfriend who is in her 80s fell for the recipe, too.
Until these days I was absolute certain that it couldn’t get any better than this, just when I stumbled upon this post. Katja’s idea to top off her gâteau au chocolat with a mix made from passionfruit pulp and apricot jam gave me proper inspiration and made me prepare the next chocolate cake in a similar way.
It was more a coincidence when my taste buds made the acquaintance with white asparagus in combination with vanilla the first time around. A very pleasant encounter I might add. Which in fact got me to deliberately choose it a second time leaving me with lots of ideas, and a strong mental note: Must try flavoring white asparagus with vanilla.
Why is it, that whenever I buy an organic lettuce, I find one - not two or three – just one of those little critters in there? I think I’m on to something here, I’m seeing this grandpa-type old man sitting in front of an old wooden desk, gently placing one single snails on each head of lettuce leaving the greenhouse. Not without whispering a “Travel save, my dear – and don’t snack on it too much!”.
What to do with them?! I don’t have a garden nor do I want to sacrifice my herb shelf, and all our neighbors are nice people…
