“Have fun!” said my husband, as I headed to the precheck security line at SeaTac airport on a Thursday evening. I usually don’t fly alone, we like to have trips together, but this time I was going to have the weekend adventure on my own. It started immediately: I was pulled aside for a random check of my carry-ons, mainly my electronics. The tools of the trade. Everything was all right.
“Time is free, but it’s priceless. You can’t own it, but you can use it. You can’t keep it, but you can spend it. Once you’ve lost it you can never get it back.” — Harwey Mackay
Photographic impressions from seven countries and twenty destinations from the summer of 2017. A teasing this time, but soon I will take you on exciting journeys. Stay tuned for more details from our travels.
The recipe that follows is the way my mother used to prepare potato salad with mayonnaise and sour cream. It’s my favorite salad.
The signs were all there for some time: The article I read about them, their tasty baguette, which I bought in the Little Lago Grocer close to my school, and the crispy but not too buttery chocolate croissant – hiding bittersweet Valrhona chocolate – I ate from the selection of their morning pastries a friend of mine brought to a school meeting one day.
This is a tart which won’t disappoint you! Every time I baked it – whether for ourselves or for our friends – it was received with great enthusiasm. I adapted the recipe from Mai magyar konyha by Tamás Bereznay (the title translates into English, word-by-word, as Today’s Hungarian Cuisine).
There are many different ways to enjoy Prague, to be a tourist in the Golden City, the Czech capital. The city is the place of my college years; I feel at home here. Let me share with you some of my favorite walks on the cobblestone streets, seeing some of the famous sites.
After a short break in baking and blogging, I’m back in the kitchen, and sharing a recipe on this blog. Today’s morning treat is a simple scone served with my favorite jam from Emily Luchetti’s The Fearless Baker.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” — Albert Einstein
My trusted source for something delicious is definitely Anna Jones’s brilliant book, A modern way to eat. This time I chose a cake/bread that celebrates her favorite ingredient: coconut.
Earlier on this blog, in the introduction of my cauliflower soup recipe, I mentioned that once I read advice about not cooking soup for a big crowd because it would generate too many (extra) dishes that would need to be cleaned. A few weeks ago, I purposely went against this advice because I wanted a soup as the first course for the lunch that Steve and I were hosting for my lovely mother-in-law’s 88th birthday.
“Snowdrops: Theirs is the fragile but hardy celebration … in the very teeth of winter.” – Louise Wilder