• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

SobaAddict70

eG Foodblog: SobaAddict70 (2013) -- La Cuisine du Marché

162 posts in this topic

Now that the cat's out of the bag, you might say I've been looking forward to this Foodblog for a long time.

The focus of this Foodblog is a little different from all the other ones. Back in 2012, I decided that I wanted to change the way I ate, cooked and shopped, from buying specific things for a specific recipe, to buying what looked good at the market, then making something using what I came home with. In doing so, I wanted to see if I could cook, shop and eat seasonally for an entire year. My cooking had become stale; I was limited to the same handful of concepts. I sought to break out of the box I had become entrapped within. By limiting myself to a specific set of ingredients for days or weeks at a time, I was forced to experiment and broaden my horizons.

That experiment, which I called The Year of Cooking Seasonally, was so successful that I've decided that's what I'll be doing for the rest of my life.

6990194629_d68514cae6_z.jpg

5855106265_8aa095399b_z.jpg

6745178157_b43b357992_z.jpg

7016779329_590ec470ea_z.jpg

6837963312_a3f599fe96_z.jpg

7836577068_f1b02dd16f_z.jpg

7836576784_71e2567e94_z.jpg

When you are faced with weeks of POTATOES or CARROTS or ZUCCHINI or CORN, cooking in this way makes me want to dig deep within myself and really get into what it means to make something that's mundane seem interesting, exciting, delicious and enticing. It's not for everyone, but it works for me.

This Foodblog is also different from the others I've had the honor of participating in, because I wanted readers to be able to partly influence the ingredients for this week's menu and in the process challenge myself. I'm always looking to improve, to learn, to discover, to explore, to teach and be taught, and to share with others.

In addition, most recipes will be sized for one or two people, and are mostly meatless. These days, I consider myself a 'flexitarian' -- that is, someone who eats less meat than he used to. I would say I am 60% lacto-ovo vegetarian/20% vegan/20% meat.

My hobby is cooking. My life revolves around food. Amongst my friends, I am known for cooking multi-course meals from scratch when I come home from work, at least three or four days a week. Perhaps this is a luxury to some, but THIS is how I relax. When Im in the kitchen, I am able to indulge my creativity in ways that prove to be nearly as satisfying as sex.

This Foodblog is dedicated to anyone who's marveled at the beauty of life, as reflected in the passage of time and in the procession of the seasons, and in the love we share with each other in community and at the table.

1 person likes this

Share this post


Link to post
Share on other sites

To start things off:

116.JPG

Braised lettuce, with shallots, mushrooms and peas

2 tablespoons olive oil

1 large shallot, peeled and thinly sliced

1 head Boston lettuce or 2-3 heads of sucrine*, torn into bite-size pieces

1/4 cup champignon mushrooms or morels, thinly sliced

1/4 cup fresh shelled peas OR 1/4 cup frozen peas

1/2 teaspoon fresh thyme leaves

1/2 cup chicken stock

salt and freshly ground pepper, to taste

1 tablespoon unsalted French butter such as Pamplie or Beurre d'Isigny (regular unsalted butter is fine)

Gently warm olive oil in a saucepan or heavy skillet over medium heat. Add shallots and mushrooms; sauté until tender, about 3 to 4 minutes. Add the lettuce, chicken stock and thyme. Reduce heat to low. Cover and cook for about 5 minutes or until lettuce is tender. Taste for salt and pepper.

Add peas and cook for 5 more minutes. Taste for salt and pepper. Stir in butter, then serve at once.

*Sucrine is an heirloom lettuce available at some farmers' markets. Exceptionally sweet with tender, lush green leaves, it also has a faint mineral tang reminiscent of romaine.


Edited by SobaAddict70 (log)

Share this post


Link to post
Share on other sites

Can't wait. Those scallops look amazing, as do the rest of the pictures.

Share this post


Link to post
Share on other sites

What a beautiful beginning, SobaAddict70.


Edited by Plantes Vertes (log)

Share this post


Link to post
Share on other sites

I'm about to start prep for the main tonight, then I'll be on hand to answer questions from the Foodblog preview thread and from the "menu planning" thread that Heidi posted earlier this week.

Pix coming up shortly.

Share this post


Link to post
Share on other sites

Next:

032.JPG

Ricotta gnocchi, with ramps, dandelion greens and lemon

The recipe for the gnocchi is an adaptation of Suzanne Goin’s version from her cookbook, Sunday Suppers at Lucques.

For this recipe, you will need the following:

1 cup flour
1 cup cow’s milk ricotta or sheep’s milk ricotta, drained
1 egg
pinch of kosher salt
freshly milled black pepper
pinch of nutmeg
extra flour for rolling

The day before you make the gnocchi:

You’ll want to drain the ricotta of any excess moisture. Place it in a strainer or colander or double-wrap it in cheesecloth. Suspend over a bowl and let it drain for 12 to 24 hours, refrigerated. Cheesecloth is more efficient as it absorbs moisture from the ricotta while gravity does the rest of the work. To test the ricotta for moisture, place a scant teaspoon on a paper towel and wait 5 minutes. If the ricotta leaves any moisture behind, it’s not ready for use.

Combine 1 cup ricotta cheese and 1 cup flour in a large bowl and mix with a fork, making sure to break up any large lumps.

Make a well in the center, add 1 egg, a pinch of kosher salt, some freshly milled black pepper and a pinch of nutmeg.

Starting at the inside of the well, slowly fold the egg into the flour with the tines of a fork in a circular motion or until the mixture forms into a soft, pliable dough.

You’ll want to knead the dough as little as possible. Shape the dough into a ball, then divide it into four portions. Bring a large pot of salted water to a boil.

Lightly flour a cutting board or your work area. You want enough flour so that the dough won’t stick. If you add too much flour, the dough will be difficult to roll.

Take a portion of gnocchi dough and roll it out into a long, thin cylinder and cut into pieces.

You can leave them as is or run them on the reverse side of the tines of a fork to form ridges that characterize traditional gnocchi. I usually skip this part if I’m cooking for myself. If I’m cooking for a crowd, that’s a different story.

Drop a few at a time into salted boiling water. Simmer for 2 to 3 minutes until gnocchi rises to the top. Lift out with a slotted spoon. Ideally, your sauce should be ready once the gnocchi are done. Top with sauce and serve immediately.

The "sauce" for the gnocchi consists of chopped ramps (stalks, bulbs and leaves) and dandelion greens that were cooked in unsalted butter, along with a pinch of sea salt, black pepper and julienned lemon zest.

The gnocchi recipe above is the basic template. The picture above contains about 1/3 cup ricotta cheese to 3-4 tablespoons flour and 1 egg yolk, but you can vary the proportions to your heart's content.


Edited by SobaAddict70 (log)
1 person likes this

Share this post


Link to post
Share on other sites

Can't wait. Those scallops look amazing, as do the rest of the pictures.

What a beautiful beginning, SobaAddict70.

thanks folks. :wink:

from top to bottom:

peas with pancetta

spaghetti with sea scallops and Jersey tomatoes

Italian potato salad, with Bordeaux spinach, red onion and olives

poached wild striped bass, tarragon butter sauce, spring vegetables

"foursome" -- clockwise from top left: micro-tatsoi, with hazelnut vinaigrette; "quick"-preserved citrus; baked cippolini onion with green garlic; marinated olives

insalata di zucchine e pomodoro

fagiolini e patate


Edited by SobaAddict70 (log)

Share this post


Link to post
Share on other sites

I will say folks on eG are quite perceptive. :blink::angry::wacko: I'll have to throw more curveballs next time I send in teaser pix. :wink:

in the order that Heidi posted:

corned beef sandwich from Katz's

Gibson cocktail from Redhead (plymouth gin, black pepper, pickled onions)

dim sum from World Tong (unfortunately closed)

closeup of a summer vegetable tian

samphire (sea beans) and black radish, with extra-virgin olive oil and black pepper

tomato and stone fruit (Shiro plums, mango nectarines) salad, with Spanish chorizo and prosciutto

fresh pasta with heirloom tomatoes and Spanish garlic shrimp

Share this post


Link to post
Share on other sites

So, the top picks appear to be:

Heirloom potatoes

Gold cippiolini onions

Japanese turnips

Fiddlehead ferns

Soft-shell crabs

I might not be able to obtain fiddlehead ferns. If that's the case, I'll choose one from this list:

3 votes:

ramps

butter

shiitake mushroooms

rainbow carrots

edible flowers

pea shoots

French breakfast radishes

In addition to the ingredients above, I may get other things, but all will be used in at least one meal this week, but not all in the same meal or in the same dish.

In answer to Keith_W -- I like soba but rarely make it at home because of the unpredictability of most commercial brands -- so it's something I'm more likely to have at a restaurant.

Plantes Vertes -- I'm more likely to make something meatless than with protein, or something that uses meat sparingly, but you never know.

Weather tomorrow promises to be disgusting -- with a high of 55 F and a low of 47 F. My space heater shouldn't have to be on this late in the spring.

Talk to y'all later.


Edited by SobaAddict70 (log)

Share this post


Link to post
Share on other sites

"-----This Foodblog is dedicated to anyone who's marveled at the beauty of life, as reflected in the passage of time and in the procession of the seasons, and in the love we share with each other in community and at the table.----"

Thank you! Thank you!!.

That's why all your creations are works of art.

dcarch


Edited by dcarch (log)

Share this post


Link to post
Share on other sites

very much looking forward to this. many thanks for taking the time and effort to do this.

Share this post


Link to post
Share on other sites

dcarch -- thank you.

rotuts -- it's my pleasure.

good morning. woke up much later than I intended to. I have to get down to USGM before it starts to rain. looks like quite an unseasonable 50 F outside right now. yuck.

8827350926_7249b2d6bb_z.jpg

this is 1/2 cup Umbrian dried chickpeas in 4 cups cold water.

this will soak for the next 6 to 8 hours before being used in tonight's dinner.

despite what you may read on elsewhere on eGullet, :wink: using a pressure cooker to cook things like dried beans and legumes is not necessarily the best method, in my opinion. I am quite the Luddite when it comes to cooking. it's why, for instance, I don't own a microwave, a food processor or a blender.

be back in a couple of hours.

Share this post


Link to post
Share on other sites

A great start soba. FWIW I don't cook Soba at home either, but that's because I have no idea what to do with it :) I have to read some Japanese cookbooks.


There is no love more sincere than the love of food - George Bernard Shaw

Share this post


Link to post
Share on other sites

Lovely thread/food eBlog, SobaAddict.

Keith - no soba at home for you too? Hmm. I use soba at home on occasion. My favorite ones are the Japanese ones with yam included in the composition of the noodles. I often make various permutations on zarusoba or use them as the noodles in some soupy dish or other - see this post as an example.

Share this post


Link to post
Share on other sites

8830441838_e35c6bf602_z.jpg

I'm relaxing for a few minutes before I start on brunch.

8830449486_dd7964ec0a_z.jpg

8830471786_61ab0d1724_z.jpg

8830473778_5a5f12abf7_z.jpg

8830475844_1fc49e2191_z.jpg

Market basket for this week: heirloom potatoes, rainbow carrots, shiitake mushrooms, Chinese cabbage, dwarf grey sugar snow pea shoots, micro mesclun, scarlet frills, shoulder bacon, broccoli rabe, heirloom beans, herbs, gold cippolini onions, Red Russian kale, Japanese turnips. No soft-shell crabs or fiddlehead ferns though. Total spent: $45.

Brunch pix in a little bit.

Dinner menu for May 25, 2013:

Gold cippolini onions, shoulder bacon, sherry vinaigrette

Broccoli rabe with heirloom beans and Umbrian chickpeas

More later.

1 person likes this

Share this post


Link to post
Share on other sites

A great start soba. FWIW I don't cook Soba at home either, but that's because I have no idea what to do with it :) I have to read some Japanese cookbooks.

I think I may have done soba at home once or twice. if I do Asian food, I will usually either hew to tradition or come up with something western.

FYI I loathe pasta salads, so that will never appear if I can help it.

Share this post


Link to post
Share on other sites

Lovely thread/food eBlog, SobaAddict.

Keith - no soba at home for you too? Hmm. I use soba at home on occasion. My favorite ones are the Japanese ones with yam included in the composition of the noodles. I often make various permutations on zarusoba or use them as the noodles in some soupy dish or other - see this post as an example.

thanks huiray.

Share this post


Link to post
Share on other sites

092.JPG

This is 1 large shallot, minced and 2 medium shiitake mushrooms, thinly sliced that were sautéed in unsalted butter, and seasoned with sea salt and black pepper. To that was added 1 tablespoon cow's milk ricotta cheese and some uncured Casalingo salami from Eataly.

097.JPG

Two eggs were cracked over that mixture, along with 2 tablespoons heavy cream, a little more sea salt and pepper, and some chives. This will be baked at 350 F for 25 minutes.

Prepping the asparagus salad now.

Share this post


Link to post
Share on other sites

Hi Soba,

Fantastic start! I find your philosophy and approach to cooking fascinating, and although I eat a great deal more meat than you do, I am really looking forward to this.

(Also hoping that you find fiddleheads, one of my favorite things - though I'm guessing it's just a tad late in the season for them.)

re: pressure cooking legumes. I don't like this except for chickpeas, where the results are creamier than anything I've been able to achieve by other methods. On the other hand, I don't have Umbrian chickpeas... what on earth are those, where do you get them, and in what way are they different from, say, Whole Foods chickpeas or Rancho Gordo garbanzos, both of which seem very standard to me?

1 person likes this

Share this post


Link to post
Share on other sites

105.JPG

125.JPG

Baked eggs, with shiitake mushrooms, ricotta cheese and salami

Micro-greens and asparagus salad

Asparagus salad -- Peeled asparagus briefly simmered in boiling water, then blanched in ice water, then combined with micro-mesclun, dwarf grey sugar snow pea shoots and scarlet frills, and dressed with a beer vinaigrette (1 tablespoon white wine vinegar, 2 tablespoons Belgian beer, 3 tablespoons extra-virgin olive oil; whisk together, then taste for salt and pepper).

Share this post


Link to post
Share on other sites

stunning stuff. so much appreciated. but as a closet foodie voyeur ( :blink::biggrin: ) if you go back to the market and are able would you take a few snaps?

:biggrin:

Share this post


Link to post
Share on other sites

stunning stuff. so much appreciated. but as a closet foodie voyeur ( :blink::biggrin: ) if you go back to the market and are able would you take a few snaps?

:biggrin:

for that, I'd have to get up really early before the hordes of gawkers and shoppers arrive.

today, the anti-GMO people (heigh ho, no GMO!!!) were out in force. made for a circus like atmosphere and a more crowded market than usual. (I'm anti-GMO BUT I'm also not a fan of crowds.)

Share this post


Link to post
Share on other sites

crowds count for us C.F.V's

after all I made eG my home page (only on safari Firefox a different matter )

:biggrin:

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By chefmd
      My son married a lovely young lady from Yakeshi, Inner Mongolia, China.   Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí
       
      We had a wedding in the US but her family also wanted to have a traditional wedding in China.  DH and I have never being to China so this was an exciting opportunity for us!  We spent a few days in Beijing doing touristy stuff and then flew to Hailar.  There is only one flight a day on Air China that we took at 6 in the morning.  Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it.  I wish we took pictures of free roaming sheep and cows along the way.  The original free range meat.
       
      The family met us at the airport.  We were greeted with a shot of a traditional Chinese spirit from a traditional leather vessel.  Nothing says welcome like a stiff drink at 9 AM.  We were supposed to have a three shots (may be they were joking) but family took pity on us and limited it to one only.
       

       
    • By Panaderia Canadiense
      Wow, this is my third foodblog for the eGullet….  Welcome!   I'll be with you from Palm Sunday through Holy Sunday to give you all a taste of the veritable food festival that is Easter in Ecuador.  As usual, I intend to eat on the streets, visit a plethora of small shops and vendors, and talk about (and eat copious amounts of ) the specialty dishes of the holiday.
       
      A bit of background on me and where I am.  I'm Elizabeth; I'm 33 years old and since the last foodblog I've ceased to be a Canadian expat in Ecuador, and become a full-fledged Ecuadorian citizen.  I run a catering bakery out of Ambato, and I deliver to clients on the entire mainland.  I've got a large customer base in nearby Baños de Agua Santa, a hot-springs town about an hour downslope of me to the east; I'll be visiting it on Wednesday with close to 100 kg of baked goods for delivery.  Ambato, the capital of Tungurahua province, is located almost exactly in the geographic centre of Ecuador.  It's at an average elevation of 2,850 meters above sea level (slightly higher than Quito, the capital) - but this is measured in the downtown central park, which is significantly lower than most of the rest of the city, which extends up the sides of the river valley and onto the high plain above.  We've got what amounts to eternal late springtime weather, with two well-marked rainy seasons.  Ambato has about 300,000 people in its metro area; it's the fourth largest city in the country.  But maybe the most important thing about Ambato, especially to foodies, is that it's a transport hub for the country.  Anything travelling just about anywhere has to pass through Ambato on the way; it gives us the largest, best-stocked food market in South America.  I have simply staggering variety at my fingertips.
       

       
      This view, which was a teaser for the blog, was taken from my rooftop terrazzo.  It is a fraction of the panorama of the river valley that I see every morning, and since Easter is traditionally somewhat miserable weather-wise, the clouds stick to the hilltops.  The barrio you can see in the middle distance is Ficoa, one of the most luxury districts in the city.  Ambato is notable amongst Ecuadorian cities for having small fruit farms (300-500 m2) still operating within city limits and even within its most established barrios - it's from this that the Ambato gets one of its two sobriquets: The City of Fruits and Flowers.  The tendency for even the poorest barrios to take tremendous pride in their greenspaces gives the other: The Garden City.  My barrio, Miraflores Alto, is a working-class mixture of professors and labourers, and my neighbours keep a mixture of chickens, turkeys, and ducks in their yards; someone down the hill has a cow that I frequently hear but have never seen.  Consequently, if the season is right I can buy duck eggs from my neighbours (and if the season is wrong, entire Muscovy ducks for roasting.)
       

       
      Today, I'll be doing my largest fresh-food shopping at the Mercado Mayorista, the largest market of its kind in South America - this place covers nearly 30 square blocks, and it exists to both buy and sell produce from across the country.  Sundays and Mondays it also opens up to a huge, raucous farmer's market where smaller quantities are available for purchase.  Sunday is the day of the freshest food and the largest number of vendors.  And I'm going to cross more than half the city to get there - I've moved since the last blog, and my new house, on the slopes of the river valley is further away than the old one on the high plain.  I promise to take many pictures of this - particularly close to the High Holy days, the Mayorista is alive with vendors and there will be special sections cordoned off for sales of bacalao, truly enormous squashes, and if it follows the previous years' trends, a festival of Hornado (about which more later).  Apart from mangoes, which are just finishing up their season, it is harvest time across the country, and the Mayorista will be well stocked with all manner of fruits and vegetables.
       

       
      To start us off, I'll demystify one of my teasers a bit.
       

       
      The Minion head that peeks out of my cupboard every day belongs to my jar of ChocoListo, the Ecuadorian equivalent of chocolate Ovaltine.  Since I gave up coffee for Lent, it's my go-to morning beverage.  ChocoListo normally comes in the plain white jar with orange lid that you see in front of the Minion; that's now my hot chocolate jar because I just couldn't resist when the company came out with the specialty jars.  I firmly believe that one is never too old to have whimsical things!
       

    • By therese
      Good morning, y’all, and welcome to the party chez Therese.
      As per the teaser, this week’s foodblog does indeed come to you from Atlanta, where I live with my two children (hereafter known as Girl and Boy) and husband (hereafter known as The Man). Girl is 11, Boy is 14, and The Man is old enough to know better.
      Atlanta’s huge: the total metro population is about 4 million, and there are no physical boundaries to growth like rivers or mountain ranges, so people just keep moving (and commuting) farther and farther out of town. Atlantans can be divided into ITP (inside the perimeter) and OTP (outside the perimeter), the perimeter referring to the interstate freeway that encircles the downtown area and surrounding neighborhoods, separating it from outlying suburbs. The politically minded may note that these areas could be designated red and blue. I’ll let you figure out which is which.
      We’re about as ITP as it gets, with home, work, school, and restaurants all in walking distance. The neighborhood’s called Druid Hills, the setting for the play/movie “Driving Miss Daisy”. The houses date from the 1920s, and because Atlanta has so little in the way of “old” buildings the neighborhood’s on the National Register as a Historic District. Charming, sure, buts lots of the houses need some updating, and ours (purchased in 1996) was no exception. So we remodeled last year, including an addition with a new kitchen, and this week’s blog will look at the finished product.
      So, some encouragement for those of you presently involved in kitchen renovation, some ideas for those who are considering it.
      But never mind all that for the moment: What’s for breakfast?


      Dutch babies, that’s what. And even better, these Dutch babies are produced by my children, the aforementioned Girl and Boy. The first picture is right from the oven, the second is after the somewhat messy job of sifting powdered sugar on top. They are delicious (the Dutch babies, I mean, not the children) and a great weekend treat.

      The Man drinks coffee in the morning whereas I prefer tea. He's not up yet, having played poker last night. I'm hoping he makes it out of bed in time for dinner.

      I also eat fruit whereas he prefers, well, anything but fruit. This is not such a bad thing, as it means that I don’t have to share the fruit. Pomegranates are a pain to eat, but not so bad if you’re reading the newspaper at the same time. This one’s from California, but you can also grow them here if you’ve got enough sunshine (which I don’t).
    • By Shelby
      Good morning, everyone and happy Monday!  
       
      It's me again....that girl from Kansas. 
       
       
      This is VERY spur-of-the-moment.  I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it?  I got the ok from Smithy so away we go!
       
      This will not be nearly as organized as my first blog was.  But, really, when does a sequel ever measure up to the first?     
       
      Most of you know all about me--if you missed my first blog you can read it here.
       
      Nothing much has changed around here.  Same furry babies, same house, same husband  .
       
      Right now we have field corn planted all around the house.  In the outer fields we have soybeans that were planted after the wheat was harvested.  Sorry for the blur....it was so humid the camera kept fogging up.
       

       
      I just came in from the garden.
       
      I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread.  I always start out saying that I will not let a weed grow in there.  By August I'm like..."Oh what's a few weeds" lol.
       
       
       
      Here's a total list of what I planted this year:
       
      7 cucumbers
      8 basil
      23 okra
      4 rows assorted lettuce
      20 peppers-thai, jalapeño, bell, banana
      4 rows peas
      5 cilantro
      1 tarragon
      2 dill
      many many red and white onions
      7 eggplant
      3 rows spinach
      57 tomatoes
      5 cherry tomatoes
      7 rows silver queen sweet corn
      11 squash
      4 watermelon
      2 cantaloupe
      6 pumpkin
       
      I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff.  WOW the plants did not like it, but they've come back and are producing.
       


      I just love okra flowers

      Found some more smut   
       

       
       
       
       
       
       
    • By Pille
      Tere õhtust (that’s „Good evening“ in Estonian)!
      I’m very, very, very excited to be doing my first ever eGullet foodblog. Foodblogging as such is not new to me – I’ve been blogging over at Nami-nami since June 2005, and am enjoying it enormously. But this eGullet blog is very different in format, and I hope I can ’deliver’. There have been so many exciting and great food blogs over the years that I've admired, so the standard is intimidatingly high! Also, as I’m the first one ever blogging from Estonia, I feel there’s a certain added responsibility to ’represent’ my tiny country
      A few words about me: my name is Pille, I’m 33, work in academia and live with my boyfriend Kristjan in a house in Viimsi, a suburb just outside Tallinn, the capital of Estonia. I was born and schooled in Tallinn until I was 18. Since then I've spent a year in Denmark as an exchange student, four years studing in Tartu (a university town 180 km south), two years working in Tallinn and seven years studying and working in Edinburgh, the bonnie & cosmopolitan capital of Scotland. All this has influenced my food repertoire to a certain degree, I'm sure. I moved back home to Estonia exactly 11 months and 1 day ago, to live with Kristjan, and I haven't regretted that decision once Edinburgh is an amazing place to live, and I've been back to Scotland twice since returning, but I have come to realise that Tallinn is even nicer than Edinburgh
      I won’t be officially starting my foodblog until tomorrow (it’s midnight here and I’m off to bed), but I thought I’ll re-post the teaser photos for those of you who missed them in the 'Upcoming Attractions' section. There were two of them. One was a photo of Tallinn skyline as seen from the sea (well, from across the bay in this case):

      This is known as kilukarbivaade or sprat can skyline A canned fish product, sprats (small Baltic herrings in a spicy marinade) used to have a label depicting this picturesque skyline. I looked in vain for it in the supermarket the other day, but sadly couldn’t find one - must have been replaced with a sleek & modern label. So you must trust my word on this sprat can skyline view
      The second photo depicted a loaf of our delicious rye bread, rukkileib. As Snowangel already said, it’s naturally leavened sour 100% rye bread, and I’ll be showing you step-by-step instructions for making it later during the week.

      It was fun seeing your replies to Snowangel’s teaser photos. All of you got the continent straight away, and I was pleased to say that most of you got the region right, too (that's Northern Europe then). Peter Green’s guess Moscow was furthest away – the capital of Russia is 865 km south-east from here (unfortunately I've never had a chance to visit that town, but at least I've been to St Petersburgh couple of times). Copenhagen is a wee bit closer with 836 km, Stockholm much closer with 386 km. Dave Hatfield (whose rural French foodblog earlier this year I followed with great interest, and whose rustic apricot tart was a huge hit in our household) was much closer with Helsinki, which is just 82 km across the sea to the north. The ships you can see on the photo are all commuting between Helsinki and Tallinn (there’s an overnight ferry connection to Stockholm, too). Rona Y & Tracey guessed the right answer
      Dave – that house isn’t a sauna, but a granary (now used to 'store' various guests) - good guess, however! Sauna was across the courtyard, and looks pretty much the same, just with a chimney The picture is taken in July on Kassari in Hiiumaa/Dagö, one of the islands on the west coast. Saunas in Estonia are as essential part of our life – and lifestyle – as they are in Finland. Throwing a sauna party would guarantee a good turnout of friends any time
      Finally, a map of Northern Europe, so you’d know exactly where I’m located:

      Head ööd! [Good night!]
      I'm off to bed now, but will be back soon. And of course, if there are any questions, however specific or general, then 'll do my best trying to answer them!
  • Recently Browsing   0 members

    No registered users viewing this page.