There’s pasta and there’s… nothing! If it comes to pasta, I lose all objectivity, I forget all about any other meal, I always declare I will never ever eat anything else again. Like the boy who cried wolf, nobody believes me, but it’s true, nothing beats pasta, nothing is better, believe you me! As a proof, I stop writing right here and now, there’s nothing left to be said.
When you’re on Instagram, you learn that every day is a very special day, there’s a day to remember everything and anything, the earth, cats, mothers, turtles, France, tattoos, allergies, beer, butterflies, and bamboo. Today, however, should be World Fruit Salad Day as I made one of my chaotic fruit mixes, consisting mostly of a giant ananas, two pears, a banana, an orange, rum raisins, walnuts, and some defrosted blueberries from the freezer that turned everything not-blue blue. For dressing, I consequently chose a blue one: a blend of Cointreau and crème de cassis, which turned out a strange chemical experiment. The blue blackcurrant liqueur just wouldn’t mix with the orange liqueur, just like oil and vinegar they stayed apart, and when I tried this bi-phase-mélange, it didn’t taste like neither of the liqueurs but like some old school cough sirup from some very secluded pharmacy somewhere high in the mountains, run by some old bearded fellow with a bow tie, like Breinmeier’s Est. 1543, do you know what I mean? Anyway, maybe today isn’t World Fruit Salad Day but World Bi-Phase Day…
The Swedes are very happy people. They have Abba and Anders Celsius, great people as Donald Trump would call them, without them we would know nothing about Napoleon’s defeat at Waterloo and if we should put on a pullover when leaving the house or not, then there’s Queen Silvia, a very politically interested queen, she does a lot of charity work for underprivileged children, for the elderly and people suffering from dementia, there’s IKEA, too, I could not live without my BILLY book shelves, there’s Ingrid Bergman and Ingmar Bergman, Greta Garbo and Sofia Helin, one doesn’t need much more on one’s screen, there’s Stockholm and all these beautiful lakes to swim in naked, there’s Stieg Larsson and Arne Dahl to prevent one from sleep, then they know all about goals in life, as there are Pippi Långstrump aka Pippi Longstocking and the Nobel Prize, the most prestigious prize ever, if I ever got one, I would no longer talk to you just out of sheer arrogance (I’m kidding, of course I would still talk to you, I’d tell you all about my Nobel Prize, the night I got it, why I got it, how much I deserved it, and where I keep it, maybe on the mantelpiece), and last but not least (at all!), there’s gravad lax! If I were a salmon, I’d be deeply honoured to end up with sweet mustard and dill sauce on my toast, believe you me. Nothing is yummier!
One is supposed to eat all kind of colours on a daily basis to remain fit and healthy and quite good looking, green, red, orange, yellow, and whatever colours there are in vegetables and fruit. With red, I don’t have the slightest problem (see previous post), but sometimes I wonder whether my supply of anything green might in any way be questionable. For instance, I hate Granny Smith apples. Horrid specimen of green little helpers! They look like they came right out of a chemical lab from outer space, just the kind of apple Mr. Spock would love to have for a snack. But I keep digressing, anyway, just to kill two birds with one stone, I put all my eggs in one basket, meaning I made a stew out of some fine ever so organic beef bouillon, green peas, even greener beans, red peppers, orange carrots, and as I didn’t have anything yellow to add, I had to substitute some colourless cabbage for the health benefits any kind of yellow stuff would have let one profit from. Poor me. However, it tasted so fine that I ate it all up and should survive to a hundred and five.
Yesterday, quite out of the blue, I was confronted on Instagram with a photo I had posted years ago. Years! A fantastic little object of fine Swiss patisserie on one of my Royal Copenhagen plates. Obviously, I was still living in Zurich at that time, a time I was deeply and ever so hopelessly in love with everything the Swiss do to raspberries. At Vollenweider’s, for example, they sprinkle them with tiny pistaccio crumbs, des pistaches hachées ever so menues, just to enhance their aroma, just like what a glass of cool Sauternes does to strawberries, at least if we trust Sebastian Flyte, which I do, but I digress and on top, I’m quoting from Brideshead Revisited again, but any of Evelyn Waugh’s novels are forever stuck in my mind, so I have to ask for your forgiveness and to reread them all. Anyway, this delicious post had just gotten a new like after all these years, and by whom? By none other than the Vollenweider people themselves! I was most honoured to be reminded of what I’ve been missing in my life ever since I left Zurich… Damn!
Pardon my stupid unoriginal pun, I just couldn’t resist. Fact is, however, this salad’s recipe is originally from Nice, France, and secondly, it’s very nice a recipe, especially when served in summer on a hot day and spaghetti bolognese are just to heavy a meal to even think of. You might say now, that in November, temperatures are ever so moderate, and ask what kind of point I was trying to make, and in fact, you’re right, if served outside now, you might want to exchange your glass of red wine that goes ever so fine with for some mulled wine or punch in order to stay alive and/or unfrozen, but I still would have to remind you of the people from Down Under who are suffering from some rigid heat wave right now, so hot, they might actually wanna have their red wine served on the rocks. I have never quite understood why that actually is, they having summer when we have winter, something with the sun and rotation and blind sides and solstice and astronomical stuff such as that going on, but I digress. Anyway, salade niçoise, this lovely dish from Nice, France tastes fine in any season, at any time, with any ocean next to it, the Mediterranean Sea or the Pacific, but if you prefer some heat to go with it, just turn it on. Bon appétit!