Category Archives: cook

food + (heat) = yum

In my kitchen

Toasting sunflower seeds

Mish-mash salad

Pita with zatar

Strawberry delight

Lunch guest

I’m participating in the “In my kitchen” theme over at Beauty that Moves today. Pop over there to see some more!

I’ve been lax about meal planning the past few weeks. It’s had it’s advantages and disadvantages. I like being able to jump in the kitchen and cook whatever I want without worrying about messing up a plan. On the other hand, there are also those kind of terrible moments when I have no idea what we’re going to eat for dinner and something needs to happen soon. This tends to happen to me when the seasons turn. After a winter of heavy meals, the idea of light summer fare is tempting. The weather, however, isn’t always cooperating, so there’s this fluctuating that has to happen. It’s all good, we’re finding our way and learning (again) as we go.

Continue reading

In My Kitchen

Garden bounty

Zucchini frittata

Dinner

I’m participating in the “In my kitchen” theme over at Beauty that Moves today. Pop over there to see some more!

One meal, from garden goodies to table. We’ve done a meal like this a couple times lately – an egg dish, couscous with mixed herbs, and a bit of salad. It gives me a strange feeling of utter satisfaction to sit down to this particular meal. I have no idea why, but it just feels perfect. It’s a bit light, totally tasty, and full of different textures, too. It’s a special bonus that the kids love it and a triple bonus that it’s easy to throw together and is a great way to use leftovers. In this case, I had sliced too much zucchini for the salad the day before and we had leftovers from our Kings Day barbecue. The sausage got diced and tossed into the frittata. The pork got sliced and added to the salad along. Everyone happy.

Continue reading

Braided Hazelnut Coffee Cake

Braided Hazelnut Coffee Cake

A couple of weeks ago, I had an internet exchange with a friend about coffee cake, this coffee cake. It’s a braided hazelnut coffee cake that my mom used to make when we were kids. When you slice it open, there are layers upon layers of lovely hazelnut-chocolate filling and yummy sweet dough. It looks like magic and tastes better. However, explaining how to make it without pictures was beyond me. So, last weekend, I made one and took a ton of pictures in order to share with you! It’s actually pretty easy to put together once you know the trick and would work equally well with any kind of filling. Ground hazelnuts aren’t easy to come by. During the holidays, they carry ground hazelnuts at the Aldi just over the border in Germany here. I stock up each year and that’s how I manage it. My mom used to buy whole hazelnuts and put them through a grinder when we were kids. You’ll have to see what works best for you. I’ve decreased the sugar over time, so there’s about half the sugar and half the icing I used in the beginning. This works great for us, but you might like it sweeter. Have a look and give it a try!

Continue reading

Hello 2014!

Happy New Year! The littles and I celebrated the New Year in Oslo with good friends and a torch lit walk. Until they put a torch in Peanut’s hand, I didn’t realize the kids would be carrying the torches, but hey – why not?! We had a great time and now we’re back, back from Oslo, back to school, back to rhythm, and back to work. It’s amazing how much calm and quiet has descended on our family as we move into proper winter. January is also reflecting and planning time, so let me do just that.

Continue reading

Eats: Cabbage & Sausage Pot

Cabbage & Sausage Pot

Cabbage & Sausage pot

We live in the eastern side of the Netherlands. The distinction is a bit silly when you realize the west, even the farthest edges of it is only a couple hours away, but it’s an important distinction. We’re not as hip as Amsterdam or Rotterdam. We’re not as important as the Hague. But we are just a grey and rainy and generally miserable as far as the weather is concerned. That sounds a bit like all the pain none of the glory. Not intended. Life is good here. That’s especially true when you’ve hit on a yummy recipe to get you through the cold damp months.

Continue reading