It’s Sunday night and I’m currently listening to a good old American country song by the very, very, very smoochable Luke Bryan that goes “It’s homemade peach ice cream on sunburnt lips, that’s what country is”. I just thought I’d share the wise word with all of you, I mean I’m sure you too were wondering what country music was. Ladies, seriously, click on the link above. Anywho, on to this recipe. Continue reading
Well hello there January, my least favorite month of the year. People generally either hate January or September. Not very hard to understand why. Post-holiday blues, post-vacation stress, back to work, back to school, everyone’s all tired, the media are all talking about diets, there’s not much to look forward to for the next few months except maybe Valentine’s Day and that’s not even a real Holiday. And then there’s the pitiful weather, which is the worst whether you are in the Northern or Southern hemisphere. January in Brazil gets HOT. Not “ooh tropical breeze and sipping Mojitos under palm trees” kind of hot, no, more like “unsexy glistening face, I can’t even move my arms because it’s so freaking humid and tropical pouring rain” kind of hot. Bet that snowfall you’ve been having in the US almost sounds kind of nice now eh? Continue reading
For the past two days I’ve been travelling in the Minas Gerais region in the Center-South of Brazil as part of the field research for the paper I am writing on the inclusion of Brazilian smallholders in food chains. Minas Gerais is such a lovely region and it was the third time I was there to interview Brazilian milk producers. Aside for making some of the best cheese and coffee in Brazil, it’s also known for having some very very fine meat, so naturally every time I go to there, I have a grilled meat party going on in my plate. My research is soon coming to an end and I will definitely miss these trips to the field. One of my favorite parts of these trips are the long car drives to reach the farms where I get the occasion to study the Brazilian countryside, its agriculture and the people I see on the side of the road. Minas Gerais has these amazing earth roads that look like canvasses of bright red and orange dust, because the soil is so rich in iron and copper. I always feel much more in touch with the country on these trips than when I’m dragging my little foreign self in the monster that is São Paulo. Continue reading
I love rhubarb but I’ve never been inspired to do anything with it. Then a few months ago, Jamie Oliver, my beloved, started putting a whole series of mouth-watering rhubarb recipes out on facebook which had me salivating one after the other. Stewed rhubarb with yogurt, rhubarb muffins, rhubarb cocktails, rhubarb with custard, even rhubarb eclairs for the love of god. What a brilliant man. Always a source of inspiration. In turn, I decided to make my own beautiful rhubarb treat.
Last Saturday, I spent most of the afternoon home alone. Everyone was either at work or travelling, and I realized I had nothing specific to do, which was, for once, not a problem given how hectic my schedule has been these past few weeks. Generally on weekends, our kitchen looks like a restaurant battlefield, with everyone brunching at the peak of midday, scrambling eggs, preparing salads, blending some type of sophisticated shake, toasting bread, cutting up fruit and cheese and squeezing every tiny inch of counter space, our elbows bumping each other over the stove and the floor looking like someone carried out a scientific bread-crumb-explosion experiment on it. Oh man, empty kitchen + me having nothing to do = a combination that couldn’t possibly lead to anything sane, however tasty the final product.
This has been my go-to breakfast on many days since I decided to cut my lovely albeit gluten-full granola out of my breakfast ritual and still haven’t had time to learn to make my own version of gluten-free granola (but I’ll be sure to get back to you as soon as I’ve gotten around to doing that). On days when I miss cereal, I make a snazzy nut and chia seed porridge with coconut milk that I also have in my list of recipes to share. On regular days, I have these eggs.
There was a time when I had blacklisted cauliflower from my shopping list. I found it either bland or not particularly appealing. It’s not that I didn’t like the taste, it’s just that it could never compete next to the much cooler vegetables such as eggplants, zucchinis, sweet potatoes and even cabbage for crying out loud. I would never think “I must absolutely buy one of those gorgeous cauliflowers! ” in the supermarket. I think this is the case of most of us. Continue reading