Walking through my local market yesterday, iPhone in hand, Epicurious on my screen, I struggled to flip through recipes while pushing my cart at an unacceptably slow pace. Searching for a good recipe that featured honey, I perused options …
A wee bit more asparagus…really, you will soon be missing it when the lovely, fresh local spears are gone and the long hauled, pithy ones return.
Plate to Page Writing and Photograpy Workshop
Meare Court Farm, Somerset UK
Three days in Somerset with the Plate to Page team and participants, left me brimming with renewed inspiration, knowledge, resources and friendships. The workshop, run by Meeta, Ilva, Jamie & Jeanne provided a wealth of information. To learn from women,who not only continually strive to master their crafts, but have also chosen to teach, share and mentor, was a gift… not to mention a lot of fun!
An idyllic setting, located just outside of Taunton in Somerset, provided an inspiring undertone for writing and photography. A large stone house accommodated fourteen lovely women and one brave man! Sharing rooms and bathrooms evoked an immediate feeling of community. After one first quiet meal, the ice broke and friendships quickly ensued.
As we continue with our Spargelzeit (asparagus season), you will be seeing many asparagus recipes. For those of you who may not be asparagus fans, I’ll try to sneak in a few other things… like chocolate chunk cookies with cranberries 🙂
Please join me today over at Biscuits and Bobbins where I will be guest blogging and sharing my recipe for white asparagus, hollandaise and lox. Blog pal, Jodi, a former pastry chef and major asparagus lover has been waxing idealisitically to me over her memories of the joy of living in Germany during white asparagus time (it’s big here in Germany, like, really big….) Since I can’t invite her over ( the commute from Atlanta, Georgia would make her just a bit late for supper) This is the virtual dish I prepared for her. Guten Appetit Jodi!
Happy Mother’s Day!
And for those who are going through the teen years…These cookies will help get you through.
I’m coming through this time with what I had planned. Wonders never cease. And this time of year it seems the asparagus never cease! As I mentioned, we’ve got sweet little huts all over the village with green and white asparagus and strawberries. In addition to the prolific stands, like three in a two block radius… brimming with freshness, we have loads of crisp spears and red fruits at the market four days a week! Today I’d like to feature…
Buckwheat Crepes, Asparagus, Mushrooms, Gouda, Proscuitto & Mornay
O and I share the same age for two weeks out of the year from April 8th to 22nd. The rest of the time he is officially older. We’ve got a ram, a bull and a crab in our household. That’s an interesting image I hadn’t thought of until just now. We have a deep respect for one another and have learned to love and appreciate the unique qualities we each possess. I’m choosing not to elaborate here… might divulge too much. To this audience and possibly to myself. So moving on…
O is more of a fruit lover than chocolate lover… but still croons over a delicate chocolate mousse and he wasn’t turning his fork over at the recent appearance of that outrageous classic chocolate cake, so it all works in the end. For his birthday cake, I started with the idea of a white cake and strawberries, but I don’t fancy say a yellow or vanilla cake.
I know what you are thinking… what is it with this chick and the glass noodles? People, I could eat these everyday. I think I must have been Vietnamese in a past life. Or Thai. My palette extends pretty far and wide but I find that when I’m trying to eat healthy, I could add cilantro and/or mint, basil, ginger and garlic and a squirt of fish sauce to just about everything. And I’m thinking the thai chili sauce isn’t so bad either. And I would rather not hear anything contradictory to that warm fuzzy feeling I have about it.
But first, the turkey kebabs…
Wendy's Place 