I’m grateful for Sunday mornings.
I want to collect as many memorable Sunday mornings as possible, I love them for damp foggy morning walks, quiet meditations, getting lost in good book and catching up with old friends far, far away.
These are times of rejuvenation; moments that make Mondays bearable, it sets the tone for a good week ahead.
I love Sunday mornings for unhurried meals, from creamy nutritious porridges to fluffy crisp waffles.
I also love breakfasts made up mostly of things we’ve easily put together, like simple plain cereals, I call them ‘lazy breakfasts’.
Lately, I’ve been listening to episodes of Radio Cherry Bombe on my daily commute to and from work; this is where I landed after Serial ended – I dived into this inspiring podcast featuring interviews with women in the world of food, it’s from the folks behind the new and exciting Cherry Bombe Magazine.
On a recent episode, Ina Garten discusses Paris, dinner parties, entrepreneurship and her love of simple home-cooked meals; she’s witty, personable and informative.
On the subject of mentors, she said this about one of the people who inspire her;
He takes really good ingredients and cook them just enough to make them taste better.
That quote stuck with me, because ultimately this is the kind of cook I want to become.
Waking up to the soothing pitter-patter of rain is the perfect way to start Sundays in winter.
It sets the mood for lounging in your pyjamas all day; it’s soothing, idyllic and rejuvenating.
This type of day calls for a special breakfast. Yes, special… but easy and unfussy.
So that the rest of the morning can be spent lingering and savouring the nothingness.
I saved this yoghurt banana bread recipe for one of these special Sundays; I love the simplicity and the little extra that comes with the addition of yoghurt in the bread.
Special doesn’t have to mean complicated…
We’ve eaten our fair share of sriracha sauce over the last year.
We make these roasted potatoes hash and douse them in sriracha and ketchup – it’s SO good!
Then there’s the classic avocado and sriracha toast, which I must admit, was the reason why I got my first bottle of sriracha.
We swirl it in soups and stews now for that extra zing, and use it in marinades and sauces… it’s a versatile condiment; hot and spicy with a touch of sweetness.
Here’s a fascinating short video about its origin and the man who made it popular in North America.
During these dark cold months, I relish simple nutritious meals that can be prepped in advance; it’s usually so dark by the time I get off work that I love the convenience of not having to cook.
Here’s where meals like this quinoa, peas and sriracha roasted fennel come into play.
I was supposed to be in Seattle this weekend, but plans changed so I stayed home and baked a large pizza instead.
It’s easy to sometimes forget that Seattle is only two and the half hours away, with a border between us it does seem farther away oftentimes.
I love day trips to Seattle. My favourite way to discover the city is to explore it one neighbourhood at a time.
We stopped by Oddfellows, a delightfully rustic neighbourhood café and bar in the Capitol Hill district on a recent visit to Seattle.