Happy New Year 2012, dear readers, and welcome to the Issue #1 of this brand new year! We’ve been busy over the last few weeks – partly due to the work schedule(s), partly because this time of year is always about family reunions and friend visits. Which, of course, does mean cooking and eating
in obscene amounts, so if you think we’ve been away from everything related to food these days – we haven’t!
Pretty busy over the last couple of weeks,but we’ve decided we take a short break and release come yummy pictures of the typical Christmas sweets they sell everywhere at this time of year.
We maintain a good tradition checking out various Christmas markets in both Germany and France around this time of year. One of our local favorites is Strasbourg in France, not far from the border, and as we went there to spend some quality time, we thought we should share visual impressions.
Are you an active online netizen, using the best and boldest today’s onliniverse has to offer? If so, you may already have come across Pinterest.com – the incredibly inspiring online community where people can “pin” pictures that they liked anywhere on the net. We’ve joined Pinterest.com just recently, and we were fairly pleased to see that many people have already pinned Ira’s images here and there, including some taken from this very blog. Which does deliver additional justification to what we do here.
Oh dear, how time flies: it really does feel like the summer was over just yesterday, and now look at the calendar – it’s almost December. Not that we had too much to complain about this fall’s weather (it really was smooth and cosy for the most part so far). And there is no frost or snow whatsoever (which suits Ira just fine and doesn’t suit Jive at all). But in order to come up with some winter-themed food images, one does need inspiration, which, well, is best delivered by snow and frost in this particular case.
I’ve came across this recipe by Donna Hay and though I’d add this type of chicken course to my collection. The recipe by Donna Hay goes like this:
8 chicken thigh fillets, skin on and bone in
2 brown onions, quartered
1 lemon, sliced
6 cloves garlic, unpeeled
10 sprigs thyme
1/4 cup (60ml) olive oil
1/2 cup (125ml) dry white wine
1 1/2 cup (375ml) chicken stock