It seems like all my favourite fruits and berries are in season right now. Breakfast almost everyday has been fresh fruit with yogurt, rice milk or milk and often with müsli. Usually I’m too groggy in the morning to care much about breakfast but at this time of year, especially since it’s so bright out so early, it’s hardly a chore. Continue reading “Summer Breakfast”→
All week, I kept an eye on the beef as it sat in brine. Rather, I kept my nose on it. I would open the fridge and sniff deeply. Other than the faintest hint of salt and pickling spice, I smelled nothing. Very good sign, I thought.
I’m currently brining a corned beef. It’s very hard work; I dick around on the computer and play a bit of guitar, and meanwhile the hunk of meat sits in the fridge for a few days. Very arduous. What makes it hard work is the waiting. Waiting, and hoping it turns out tasty. Only five more days of holding my breath.
If I were an artist, my medium would be ice cream. And every artist needs a muse. To that end, Tiffany’s recent post put me in mind of something I’ve been wanting to try with my ice cream maker for quite a while now: gelato. Hazelnut, to me, is not an ice cream flavour, but a gelato flavour. Continue reading “Hazelnut Gelato”→
Last evening we talked about ice cream flavours. Kevin, Kristin’s brother, told of a place in Vancouver with over 200 options, including curry (what kind he didn’t say though I guess yellow) and pear with blue cheese.
This morning, in that foggy place between sleeping and waking, I imagined that I was given an ice cream ultimatum: What ice cream flavour would you choose if you could only eat one flavour for the rest of your life. I hastily thought “hazelnut”.
What? Hazelnut? My sleepy brain didn’t choose so badly, and it chose quickly, but my sleepy brain apparently can’t remember past the last time it had tasty ice cream. Now that I am more alert, I am of course unable to choose.
Last May Tiffany and I searched Berlin’s Winterfeldplatz market in vain for fava beans (we found plenty of strawberries and asparagus as expected) so we could make fava purée with dandelion greens. When searching for the recipe this time around, I discovered it actually calls for dried favas. So I made this one for fresh fava bean purée instead and decided to save my dandelion greens, which I happened to have from my CSA, for my favorite salad: salade lyonnaise with dandelion greens, bacon and croutons (minus the egg of course). Continue reading “Fava Beans”→