There are days when you don’t want a meal, but feel like eating forever with no forks or table. Couch and a good book/mag are perfect layout for nibbling finger food. Plus edible cups mean no dishwashing.
The first and most obvious thing people think about when they look at grapes is wine. I come from a land where almost every house makes it’s own wine and well, sometimes the grape juice is better than the wine. But the best thing with the grapes is taking a bite and experiencing the juice explosion in your mouth. The bitter seeds spoil the micro pleasure, which could be solved by the seedless grapes, but I prefer local GMO free grapes. Jello from grape juice was the perfect solution – the same juicy texture avoiding the bitterness of the seeds.
Back on track, with schedules and deadlines. Adjusting to the discipline again and feeling the motivation engines humming in the background. Productive. Important word. The way to productivity is to consciously think about your working habits, observe when, how and why the productive peaks happen. Read this book. The pace of our lives is forcing us to be on autopilot most of the time. Automated reacting instead of proactive thinking. There are certain theories about the question whose interest is it to have autopiloted citizens, but that is a discussing for another place and time.
But yes, my point is there is no need to be a slave of automated world bombarding you from all directions and demanding your attention, time and energy. Emails can wait, you know. That is their purpose, phone is ment for emergency answers. Matters of life and death, broken heart or irreplaceable things. You know the famous juggling balls theory from Coca Cola CEO? This is a successful person with many obligations and responsibilities, saying to you, that work should not be your first priority. Think about it and set your standards, hold the steering wheel and drive. No automatics. Including the food at work…I’m still juggling this one.
If is has to be a sandwich, make it a good one.
I’m covered in salt, my hair is curled up with crystals and pine needles. Quite appropriate for salt baking post. Sure grilling is great, but when salt baking you get to play with salt like beach sand, break the salt crust at the end and taste the rich juicy meat infused with lemon and rosemary. Time to be outside, so forgive me on this short post, but the sun and sea are calling.
There is a new restaurant in town – Leon, place with Good food and mood. Their home speciality is fresh home made pasta, pizza dough with Napolitano recipe and scorching hot steaks on lava rocks that melt in your mouth. The food is ment to please the eye and stomach as well, so I am very glad to be part of their visual identity, designed by Nenad Cizl.
- 1/2 cup chopped onion
- 1/2 cup peeled diced apples (hint: the secret ingredient)
- 2 teaspoons olive oil
- 3 cups shelled fresh peas
- 2 1/2 cups vegetable broth
- 2 teaspoons chopped fresh tarragon leaves
- freshly ground white pepper and salt to taste
- greek yogurt for garnish
In a saucepan cook onions and apples on olive oil, covered, over moderate heat, stirring occasionally, for 5 minutes, or until tender. Add peas and broth, simmer uncovered for additional 5 minutes, or until peas are cooked. Stir in tarragon. In a blender purée until smooth. Add white pepper and salt to taste and garnish with a dollop of greek yogurt.