I love traditional postcards. Picture on one side, writing on the other. From the many that we have received for Christmas over the years, I kept a number for my personal postcard collection. These are European cards, sent to us by our family members and friends in Slovakia and Czech Republic – previously Czechoslovakia – and Hungary.
No doubt, mashed potatoes are an ultimate comfort food. These are the smoothest, creamiest, and flavorful mashed potatoes you can imagine. Warning: they are very rich in butter and therefore very delicious. Give it a try, especially around the holidays.
“Mathematics, rightly viewed, possesses not only truth, but supreme beauty — a beauty cold and austere, like that of sculpture, without appeal to any part of our weaker nature, without the gorgeous trappings of painting or music, yet sublimely pure, and capable of a stern perfection such as only the greatest art can show.” — Bertrand Russell
Calm reigns in our garden. It’s the end of November. Today, there are almost no leaves on the trees.
Have you dreamt about cutting back on sugar, at least a little bit? Here is a good way to start. This muffin recipe comes from Kathy Abascal’s The Abascal Way Cookbook. There is no sugar (of any kind) in these muffins, and they don’t have any flour either.
Do you like sunshine and being protected from the wind? Dahlia, this colorful spiky perennial, this beloved elegant garden flower that is native to Mexico, definitely does.
Roasted beets can be effectively used as a basis for a variety of dishes, whether it’s a soup or a salad, a sandwich or a puree. They can be pre-baked and stored in the refrigerator for a few days.
When I was growing up, in the summer, cucumber salad used to be on the menu in our house almost daily. We ate it as an accompaniment to fried chicken or a roast, but I liked it the most with a simple Hungarian potato dish made with sweet paprika spice.
In Pozba, our small village in the South-West region of Slovakia, summer for me mostly means relaxing, but there is also working around our house and garden, visiting family and friends, and eating lots of delicious local foods.
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.