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Beetsa

pizza with beets, arugula, pesto and goat cheese

I always did – and always will – love the rhythm of life in Spain. Getting up late, staying up even later, eating very late – no problem for me. So when my husband decided to go back to coaching soccer and I was faced with the fact that at least twice a week he would not be home for dinner before the time some folks already hit the sack, I was, let’s say, pleasantly motivated.

This meant that I would have to come up with late night meals for just the two of us, suppers that could be prepped ahead of time and finished off at the last minute. Dinners that taste wonderful, that make one feel welcomed, that remind one how good life is. What a wonderful little challenge to throw myself into!

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Make Your Radishes Blush

radish preserves

Colors make me happy. Preserving food does, too. Now put the two together, and you have an immensely happy Caroline.

That’s exactly what happened yesterday. Admiring the radishes my favorite farmer friends had gifted me with – taking in all the shades of purple, pink and white, plus the fascinating black, as well as the various shapes and external textures – I realized that soon it would be way too hot down here for them to grow, and I would be left without the crunchy little rounds. Unless I pickled them. So I did.

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Past Supper #18 – Use-Up-All-Those-Herbs Trinity

herb based dinner

It’s rather nice having to deal with good problems. Like the one of getting way too big boxes filled with way too many herbs from various farmer friends, and this at a weekly basis. So last night I used the one batch of pesto I had prepared – no basil, but chervil, mint, lemon balm and dill – on bruschetta. I pepped up a salad with all my beautiful garlic chive. And I infused the baked potatoes with potent rosemary. Oh boy, what a supper. – And now our fridge is ready for new arrivals.

Swiss Kiss #11 – Omeletten

cheese omelette

They are not pancakes and they are not crêpes and they are not omelets. They are something in between all those. They are very Swiss. And they are called Omeletten.

omeletten stack

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(Homage to Japan, #2) When Renunciation results in Brilliance

 

buckwheat harvester

Eating out in Japan lets one realize – in the tastiest way possible – that limitation does not have to lead into dreariness, and renunciation indeed can result in pure brilliance.

There are no “something for everyone” restaurants in Japan. You won’t find a place that serves both sushi and noodles, or nabe and bbq, or curry plus pizza, for that matter. Restaurants focus on one type of food (preparation). So if you are in the mood for table side cooked food you will go to a place where each guest sits in front of an individual little wood burning oven and combines, cooks, mixes and matches his or her foods at each’s own pace. And every one around you will do the very same. If you step into a Teppan Yaki house, each single guest in there will be eating Teppan Yaki as well. The only menu handed out usually is the list of drinks.

soba broth, assembled

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