This dish is definitely different than your regular scrambled eggs. What makes them different? The original Hungarian smoked sausage and the Hungarian paprika spice that is used. Both a little bit on the spicy side, if possible.
Summer greeted Seattle in the end of June with lots of sunshine and warm weather, especially in the afternoons. A couple of days ago, when I went for one of my walks around Green Lake, I was ready for the usual park scenes.
Her name is Anna Jones. She is a young cook, a freelance food stylist, a writer, living in London. They call her Great Britain’s “new Nigella,” referring to the popular British cook, Nigella Lawson.
Warm weather and ice cold lemonade – a winning combination. The preparation of this favorite soft drink is very simple. Dissolve some sugar in water, add lemon juice, and you are done. There are other ways to make it while using a healthier sweetener.
I love the simplicity of classic scrambled eggs. Especially, when I scramble them in duck fat. Farm fresh eggs are always a bonus.
The invitation came via email. Meet at a friend’s house in the afternoon, go for a pre-summer walk, bring some salads or appetizers, and have a light dinner together. Beverages would be provided by the hostess.
There is nothing more satisfying than starting your day by eating fruit. Here is a wonderful fruit salad full of nutrients that you can vary according to what fruit is in season. Aim for a colorful bowl.
Have you heard about the goddess of the rainbow from Greek mythology? You could think about her often – just plant some irises in your garden.
Just a few more days, and 54 of you, seniors in my three Advanced Placement Calculus AB classes will be gone from my classroom. You will start a new and exciting journey in college or will travel the world for a while. Wherever you will be, please don’t forget this great group that you were part of. I know, I won’t.
My birthday present with the gift note “Happy cooking and happy blogging!” arrived on Friday afternoon. I could not have been happier! The newest Nigel Slater cookbook A Year of Good Eating: The Kitchen Diaries III, sent from Great Britain, ordered by my son. Thank you, Dávid!
The hanging clusters and the light sweet fragrance of wisteria amaze me during its flowering season. We are lucky to have this woody climbing vine (Wisteria sinensis) over the arch of the entry to our courtyard. Here are a few shots to give you a taste of its beauty.
These unique walnut bars are one of my childhood favorites. In Hungarian we informally called it “sárgatetejű,” which mean “bars with yellow icing.” The recipe comes from my mother’s treasured collection.