I almost never get sick, but this weekend I got hit by the worst case of fatiflusea. What you’ve never heard of it? It’s a weird combination of drop-dead fatigue, intense stomach flu and constant nausea. Fatiflusea. It came down on me yesterday morning and has just put my body on full stop. I could not get up or keep any food down for the life of me. My parents used to say that when I’d get sick as a baby, they would really start to worry when I wouldn’t want to eat anything. Ha! So true, even today as an adult, I really know something’s wrong if I don’t want to eat anything. And I have literally not been able to get off the couch for the entire weekend. The 20-yard walk from the couch to the bathroom takes me over a minute as I drag my Alpaca socks feeling all sorry for myself and taking a break to catch my breath halfway there. Even picking up my computer from the table leaves me out of breath and in need of a nap. This has never happened to me, but it could be my body’s way of saying it just needs a break? The only thing I’ve been able to eat in the past hours has been some banana and these succulent local Incan Berries that are grown in the Andes. They’re shock full of Vitamin C so maybe that’s been doing the trick. Continue reading
My roommate from Sao Paulo, Lea, and I shared a similar love for bright, beautiful, colorful salads. Whenever we’d have potluck dinners or invite people over at our house, you could be sure we were on the salad making crew. We’d let our imaginations run wild and put anything that sparked our tastebuds and eyesight to make them look visually stunning and oh-so-tasty: arugula, cherry tomatoes, mango chunks, toasted almonds, figs, parmesan shavings, thinly sliced radishes and beets, bell pepper strips, sundried tomatoes, sautéed courgettes… And then as we would serve our plates, Lea would go “oh wow, the colors in this salad are amaaaazing” or plainly say “Just beautiful” with a sigh. I miss my salad buddy. Continue reading
Delectable little plums poached with vanilla, cardamom, cinnamon and cloves in the pressure cooker, ready in just 15 minutes. This recipe can be used to serve warm on top of a fruit cobbler or cake, mixed with yogurt or eaten as is!
I’ve had the strongest urge to poach things lately. Eggs, meat, fruit. And actually it’s not just poaching, but also braising, steaming, stewing. Yes those are different things. Wanna know why? I know you do. Because I gots me a pressure cooker, that’s why! Woop woop. My very first kitchen appliance investment! And I already buy a lot of different kitchen items, stocking our kitchen pretty well with colorful-looking mugs, wine glasses, little jars for our spices (but of course I did), a julienne peeler, a measuring cup, cake pans, baking dishes, knives… I’m kind of the only person to use most of that stuff, but I know the roommates are happy to have those things on hand when they need them. Continue reading