Just when we thought winter was loosening its grip on us here in the Pacific Northwest, Mother Nature pulled us back in. Temperatures have dropped; we had a dusting of snow over the weekend, and again on Wednesday, and they’re calling for more snow! It’s like a reminder to hang on to our sweaters and mittens since winter’s here for another month.
The thing is, I don’t really mind the cold when it’s this crisp and sunny, plus I relish hearty wintertime meals, from roasted vegetables to steaming bowls of stews and soups. The later reminds me of the type of food I ate as a kid – thick cozy stews and soups ladled over fragrant rice, banku or starchy root vegetables.
We made roasted cauliflower, potato and peas with tahini dressing last weekend as the cold wind blew and the snow came down in flurries outside – there’s just something comforting about roasting vegetables in winter – and this article made me grateful for fresh produce in winter.
Our first stop last fall on my maiden trip to Lisbon was the Copenhagen Coffee Lab.
Tucked inside the charming hilltop neighbourhood of Principe Real, we trekked our way through steep sloping sidewalks, vibrantly tiled and pastel-hued buildings and beautiful little parks to get to this cosy and familiar place.
Here, we refueled, relaxed and tried to come up with the best strategy for exploring hilly Lisbon given our limited time.
Copenhagen Coffee Lab was also our first stop the year before, this time in its namesake city of Copenhagen. Meandering through cobblestone streets, elegant squares and canals, we found the café underground, hidden underneath a stately townhouse off a quiet alley street in the city centre (they’ve since moved from that location).
This is perhaps the most non-recipe recipe I’ve ever shared, except it exemplifies how unexciting things have been around here. January was slow and uneventful for me, and I’ve thankfully trudged through it without fading away from the monotony and damp, grey skies.
I haven’t cooked a lick in the past few weeks, not properly anyway. I’ve been subsisting on meals we’ve hastily cobbled together and granola.
Oh the granola! I’ve eaten so much granola lately I’ve had to come up with some creative ways to infuse variety into our breakfast routine. This is where these spiced baked apple slices come in; coincidentally, they were also how I managed to break my daily granola habit.
Happy New Year!
Last time we talked we were excitedly preparing for the holidays and being merry. I hope you had a wonderful break. I had myself a quiet little relaxing time filled with good cheer and delicious food. I’m almost sad that it’s all over, but I do love the freshness of a new year and all its hopeful possibilities.
On New Year’s Day, we made black-eyed pea soup, like we always do, this time in the Instant Pot, chockful of celery, carrots, leeks and a bit of red wine, we dubbed it legume au vin.
I hope I can share the recipe soon, I even shot a video with my new vlogging camera.
Since the New Year is the time of contemplation and renewal, and most of our resolutions are centered on healthier lifestyles and well-being, I thought we’d kick things off with this fun, simple and healthy-ish flowering kale salad.
Now that we’re officially immersed in all things holiday, it feels like the proper time to test those cookie recipes I’ve been holding on to. I’ve collected several cookie recipes recently but never gotten around to making them for whatever reason, yet I keep adding to it like some bucket list. There’s an oatmeal raisin cookie with olive oil and cashew butter, a rebel of chunky chocolate chip cookie studded with potato chips; there’s one more chocolate chip cookie, it’s salty with some tahini swirled in, I want to try it badly.
I thought about making these matcha cloud cookies back in the summer when a friend gave me packet of matcha during a move. I made note of the expiration date and kept it in the back of the cupboard. In that cupboard, I also unearthed a half-empty tin of custard powder that I hadn’t used in years, I think I used some in these Christmas Custard Cookies – yeah, that’s how long it’d been around.