One has to watch one’s diet, hasn’t one? But not today, today’s the weekend, it’s Saturday, I have better things to do than to watch anyone’s diet, I’m me today, and me, myself and I, we all want carbs! “One” is therefore overruled. And let us tell you, “us” being the carblover’s pluralis majestatis, we had twelve of those little sugar-coated things, and they were just great! On Monday, we shall turn into decent people again as one has to watch one’s diet, hasn’t one?
It just so happened that some days ago, when temperatures were still a little higher, I felt like pasta for lunch but didn’t have much time to prepare a complicated sauce, you know that kind of Bolognese that needs a day or two to develop all of its aroma or that sauce that Sophia Petrillo from the Golden Girls starts cooking days in advance and that therefore needs a very special occasion. This day’s lunch, however, was no special occasion at all, nor had it been a special day, I was just hungry and so I improvised and made a cold sauce from freshly cubed tomatoes, olive oil from Sicily, and lots of basil. It looked so yummy though that I thought I should immediately post it on Instagram. Now, that freshly invented sauce of mine needed a name. As it consisted of the two main ingredients of Insalata Caprese, apart from the third one, namely mozzarella, I named my dish Spaghetti Caprese. Of course, shortly after I had posted my lunch, some guy on Instagram would correct me and tell me that Italians called it Spaghetti alla Litigata. Quite humiliating, don’t you think? One is so proud of one’s pasta, done on a whim, just like that, from the hip and ever so yummy, and then one is outed as a Non-Italian!
In all this European, air-conditionless heat, who wants to cook? On the other hand, who wants to eat nothing but salads and sandwiches? Obviously, we are confronted with a dilemma, the worst of dilemmata (notice the correct Ancient Greek plural) I might add, as proper eating is quite crucial to the survival of mankind, don’t you think? Anyway, crucial or not, I can offer not just a solution but the solution: an omelette. It’s easily done, very quick and dirty, it can be seasoned according to personal taste, I myself like to throw in some tomatoe slices and add some garlic for some Mediterranean appeal, and it’s very light and agreeable no matter how high the temperatures go. I know, I should have told you this much sooner, but the next heatwave is already on its way, believe you me.
39 degrees Celsius, this could be the name of a new diet. I’m serious. “The 39 Degrees Celsius Diet.” This summer’s day inspired me to it. Who wants to eat something out of an oven when you feel like being stuck in one yourself? Who wants ice cream for dessert that will melt on its way to your place at the beautifully set table in the garden just to ruin the festive atmosphere? Who wants red wine that just won’t uphold its cellar temperatures but cannot be served with ice cubes, either? Nobody. Consequently, we decided to skip all meals until temperatures will reach again some agreable 25 degrees or so, and judging by today’s weather forecast, that will probably be some day in late September. Well, what can I say, we’ll be ever so slim by then…
When you are supposed to put rosemary on a cake, you know it’s going to be different from your usual hazelnut extravaganza. Truth be told, this fine herb was the only exceptional ingredient of this recipe, all the rest, puff pastry, plums, sugar, cinnamon, and quince jelly, sounds rather familiar, doesn’t it? But once you’ve put the plums casually on the puff pastry and sprinkled the rosemary on it, your eyes won’t believe it’s not butter, sorry, they won’t believe it’s not pizza. Only when it’s out of the oven and into your mouth, its case is closed. It’s cake. No doubt. A very yummy, very Mediterranian cake. If you want to challenge your eyes, do try this at home!
For family dinners, I’m always in charge of dessert. Today, it’s going to be raspberries with cream. It’s easily prepared, I open the fridge for the cream and the freezer for the raspberries, and I’m done. And then, all while sipping Chardonnay, I witness the rest of the meal being prepared, artichokes are being cooked, a vinaigrette is being composed, lots of French mustard and Italian olive oil form a beautiful entente cordiale, parsley from the garden is being “haché-menu”-ed, ever so fresh chanterelles are being cut, not from the garden but from the grocer, the table is being set, by whom actually, my father, I suppose, gee, that Chardonnay is really drinkable, and all of a sudden, I’m the last one missing at the table, I better join them, hey, they’re are having red wine, okay, fine with me, bon appétit.
Normally, for a nut cake, I need lots and lots of grounded almonds and some chopped walnuts, but yesterday I only had a tiny sachet of grounded almonds, just a mere 100 gramms, some bitter joke of an amount, so to speak, and if I weren’t as stress-resilient as I am, I might have burst out into tears. But then, out of hunting destiny down and kicking its ass, I decided to replace the grounded almonds with caramelized hazelnuts, the brittle priorly reserved for the glaze, and, while I was at it, use whole pine nuts as a substitute for the chopped walnuts, lots and lots of whole pine nuts. The result? Best nut cake ever! Unchanged recipes are for losers!