Italian salsa verde

 

 

While we say that we are green with envy in English, the Italians associate positive feelings with this color, verde speranza literally meaning that green is the color of hope.

 

It makes perfect sense when you think of it: green is so vibrant, the color of all things fresh and new. Just looking out onto a green meadow or up at a canopy of leaves instantly relaxes our mind and brings peace to our soul.

 

Green in food is often associated to good health: green vegetables and fruits are rich in vitamins and fiber (think leafy greens), not to mention healthy fats (avocado, olives). Green is the color of medicinal plants and herbs used for centuries to cure all kinds of ailments.

  

 

 

There is a very popular green sauce in Italy that derives from an ancient recipe, presumably first brought to the country from the Middle East by the Romans, who then in turn proceeded to spread it to the present day France, Spain and Germany.

 

Each country (and in Italy specifically every region, town and household) has its own version. I spoke to friends from different areas in Piedmont, famous for its "bagnet vert" (which literally means little green dip) served with tongue or mixed boiled meats, and their families all use different ingredients and preparation methods. Some add hard-boiled egg yolks, some use both lemon and vinegar, others like to mix in some gherkins. Some prepare it a few days in advance for extra flavor, others make it fresh and chop the ingredients by hand. I even came across some recipes that require the base to be heated in a pan with olive oil.

 

 

Traditionally this sauce is used to accompany boiled meats, but it works great on grilled vegetables, toasted crusty farmer's bread or fish (we had it with swordfish the other night).

 

It takes five minutes to make and can be stored in the fridge for days.

 

 

 

 

Does a form of salsa verde exist where you come from? If so, how do you make it?

 

 

Ingredients

3 anchovies
50gr red or white wine vinegar
1 clove garlic
1 tbsp capers in vinegar
100gr extra virgin olive oil

80gr stale white bread, without crust
120gr flat leaf parsley
pepper

Cut the stale bread into cubes, after ridding it of the crust, and soak it in vinegar. Clean and chop the parsley using a knife, mezzaluna or food processor (although the traditionalists will be gasping just about now!) together with the garlic (it is a traditional ingredient, but I don't always use it), capers, anchovies, bread and olive oil.

 

 

Ok, I used whole baguette... it worked fine

 

  

 

Arrosto di lonza al latte - pork loin slow cooked in milk with apple and onion fall roast

 

 

I am mentally and physically gearing up for my daughter's sleepover party on Friday. Friday the 13th, might I add.

 

Not that I am superstitious or anything, but I really didn't need a bad omen hanging over my head on the night I will be having 6 girls sleep over at our apartment, plus baby brother, husband and myself.

 

We live in a charming apartment with hard wood floors, molding and bow windows in the center of a big city, the urban slang equivalent of small. I literally had to get out a measuring tape to make sure all the mattresses would fit, wedging them in like Tetris pieces (our Christmas tree is taking up additional vital space these days).

 

Next came the pillow issue. We have plenty of sheets and blankets (although sleeping bags were heartily suggested on the invitation), but who has 10 pillows in a city dwelling? I mean, let's face it, every pillow you are not using to sleep on takes up an approximate $500.00 real estate value for storage. Luckily the Martha Stewart in me partially solved that problem by having decorative pillows on my bed. Off come the fancy pillow cases, on go the Ikea mice in carrot race cars.

 

 

 

 

I've done my research and if there is one thing I have learned is that you need a plan, some structure to avoid things spiralling out of control. So we will start with an organized activity, we will progress with pizza, soda and birthday cake; pop corn, potato chips and a very girlie movie will follow. Then, hopefully, a lot of whispering and giggling in bed, some sleep, a big breakfast and a 10:00am pick up.

 

I learned a valuable tip from another mom: having them change into their pjs shortly after they arrive, so they feel like they are getting into the mood, while you are really aiming to get them changed before the sugar high hits.

 

Back to the activity, I am having them decorate Christmas cookies - that I will pre-bake - around the kitchen table. Each girl gets to take home a bag of cookies she decorated, solving the party favor issue too. Bingo!

 

I am secretely fantasizing about baking an extra batch of cookies and setting up a decorating sweat shop so I have them ready to bring to the Christmas school bake sale the following week. Dozens of nimble fingers will do that to an overworked mom just before the holidays.

 

 

Right?

 

 

 

Aaanyhow...

 

This is the plan behind the scenes: F and I will keep the little guy busy with the precious help of Lightning Mc Queen. After watching a movie in our bed, he gets to fall asleep there, a rare and special treat. Once he is deep asleep (because sleeping in his room without his beloved sister could trigger all sorts of drama) we will carry him into his bed and hopefully, although not definitely, manage to sleep ourselves.

 

I will let you know how it goes, and if anyone has any suggestions they are more than welcome.

 

In the meantime, here is a dish you can easily make without the help of child labor.

 

 

A while back I told you about a pretty common method for preparing meat here in Italy: slow-cooking it in milk. I often make pork loin this way, because it is a cut that can turn out pretty dry when roasted. Also, you get the added bonus of a delicious sauce.

Ingredients

Pork loin
2 carrots, a few stalks of celery and 1 onion for 'soffritto' (see below) 
pork loin
2-3 cups milk
salt, pepper to taste
mixed herbs

The method is easy: you season the meat with salt, pepper and you preferred choice of herbs. Crushed fennel seeds work well, or a mixed herb rub or bay leaf directly in the milk. Sear the meat on all sides to lock in the juices and set aside. Next you prepare a soffritto by finely chopping carrots, celery and onion and then you fry them in olive oil until the carrots are slightly tender and the onion and celery are transluscent. This time I prepared my soffritto in the food processor so the result was almost a paste, which pleasantly tinged the milk during the cooking process as you can see below.

When the vegetables are yeilding put the meat back in the pot and then add about an inch or two of milk. Let the meat simmer, covered, for at least an hour (depending on size) on low heat, turning the meat a few times during the process. The milk will reduce and start curdling. Take out the meat and let it sit for a few minutes. In the meantime let the sauce reduce and mash the soffritto with a fork if the pieces are too big for your liking. Taste for seasoning. Thinly cut the roast and spoon the sauce over the meat.

 

Fall roast
2 apples
2 red onions
6-8 cloves garlic
rosemary
a handful of pinoli
olive oil
aged balsamic vinegar
salt
pepper

You can prepare this dish while the meat is cooking.

Pre-heat your oven to 220°C/440°F and line a baking sheet or pan with paper. Peel and chop 2 apples and 2 red onions into bitesize chunks. Throw in a few cloves of garlic, peel on, and a couple of branches of rosemary and a handful of pinoli. Toss with olive oil, balsamic vinegar (if it is very liquid use very little or the vegetables/fruit will not roast), pepper and salt. Cook in oven for about 20-30 minutes stirring a few times so the apples and onions roast evenly.

 

Of love and of loss - Chicken Tikka Masala

 

 

This has been an extraordinary week, and as I start writing this post it is only halfway through.

 

Extraordinary as in "out of the ordinary" not " unusually great".

 

F and I spent the first two days of it sitting sweat-drenched in stiff, ceremonial outfits in the midst of a heatwave.
 

On Monday we wore the colors of mourning to say goodbye to an old friend. Needless to say, his departure was unexpected, shocking, painful and happened much too soon.

 

It is very different when you bid your farewell to a person that has lived a long, rich life. It is still extremely sad, but you know it is their time, it is part of the circle of life.

 

When, on the other hand, you sit in a pew surrounded by all the people who were a part of your formative years and you see grown men (and women) cry their eyes out, something is very wrong. You almost hear an unfinished life coming to a screaching halt. There is just grief, no comprehension. You feel the weight of injustice on your shoulders; as the priest talks you remember facial expressions, words said, moments spent together that had gone lost somewhere in your subconscious. While you sit in that church it seems everyone is suddenly a good friend... no, your best friend. You are all connected on an intimate level, you share that pain. Everyone has an air of empathy and well meaning. You mentally promise each other you will never forget, you will share the precious memories, you will be better friends, companions, parents, children from now on. You hug, you exchange tissues and bare a part of your soul you usually never let anyone see. And even if you pretend not to notice them, you feel the cold fingers of fear creaping up around your hairline at the mere thought that it could have been you. For days after you spend large amounts of your time being incredibly aware of and thankful for the beauty that surrounds you.

 

So yes, that was Monday.

Raw from the experience of the previous day and a tad unwilling, on Tuesday we donned the colors of summer. I stepped into a flowy, light dress and F replaced his somber tie with a bright one. We didn't even turn on the radio on the drive up to the wedding, our hearts were so heavy. Then, as we neared the mountains and crossed the border into another country, our mood got lighter and we started feeling almost elated.

The sky was blue, the lake sparkled in the sun and the beauty of the landscape enchanted us. Once more we silently thanked someone/something for the breathtaking world we live in.
 

It did us good to see a new family being created after seeing a broken family the day before. It is good for the soul to counterbalance salty tears of grief with the sweeter ones of sentiment. It soothes to see love, to see different cultures, religions, races come together instead of clashing. It helps to be reminded by an exchange of rings, or an email (you know who you are, thank you), how much love there is in the world and how brief our journey through it is.

 

 

It was wonderful to dig our feet into the sand, to see the white of a wedding day spruced up by the bright, warm colors of Africa. Hips in vibrant prints jiggled to the beat of drums, we did the conga to '80s disco music and during the cutting of the cake, an ancient song bid peace to be upon us. Evenu shalom alejem.
 
I felt guilty on my way to the wedding, like I was not  mourning my friend appropriately. But now I know I did what he loved most: I celebrated the awesomeness that is life, in good and bad. I celebrated friendship, I drank champagne, I danced barefoot in the sand. And by doing this I celebrated his life too.

This one is for you, my friend.

 

 

Indian cooking is a bit like life: a mix of contrasting ingredients and flavors. Spicy, sour, sweet, cool earthy. It is all about balacing these flavors to reach the sublime.

I used to be really intimidated by the enormous list of ingredients most Indian recipes require, but the truth is that once you invest in the basic, pantry-friendly range of spices called for, many favorites are just at an arm's reach.

Recipe from Indiaphile

Garlic miso chicken wings

 

 

 

Chirp, chirp, chirp.

 

My exchange with my interlocutor was abruptly interrupted by a cricket. What was a cricket doing in my office in the center of Milan? I ignored it and kept arguing my point.

 

Chirp, chirp, chirp.

 

Boy was this little guy insistent. And loud.

 

Chirp, chirp, chirp.

 

Suddenly I was in my pjs, under a warm duvet and it was raining outside.

 

Chirp, chirp, chirp.

 

I reached for my phone and turned off the alarm. I listened to the pouring rain and willed myself to get up.

 

As I dragged myself to the bathroom I was surprised how tired I felt. I went out last night but I got home early and didn't even have a glass of wine. I must be getting old, I thought as I yawned.

 

After showering and dressing, I dragged myself down the stairs. I opened the front door and looked out: still raining, but not too much, and the sky looked light and promising.

 

I slipped on my rain cape and biked to work. When I got there, I was happy to be one of the first to park my bike. On a rainy day this did not come as a surprise, but still I was happy knowing I wouldn't have to wrangle my bike out of the knot of handlebars and bike locks when I went home in the afternoon.

 

 

I moaned when I saw the front door to the building was still locked. The last thing I felt like was looking for my keys in my bag under my cape in the rain. It was certainly not the first time I had arrived before the concierge, but it usually only happens when I get to the office at 7:00am, not on the days I go at 7:30am like today. She probably got stuck somewhere waiting for a less crowded bus. That is why I prefer my bike, especially in the rain, I thought smugly.

 

However, when I got up to my floor and noticed the slip in the door that night surveillance leaves after their customary check I got suspicious. I badged to open the door and in front of me stretched a long, omniously dark hallway. Everything was quiet. I turned on the lights and walked to my office wondering if I had slept through some apocalyptic event. Or was I still dreaming?

 

And then it hit me. I checked my watch.

 

6:25am.

 

Yup. I'm that girl in the romantic comedy that does stupid things that you scoff at with your friends. "Yeah right, like anybody in real life would be stupid enough to get up, get ready and go to work without ever looking at their watch or noticing it was the crack of dawn!".

 

Only, when that girl does it she is cute and funny (and beautiful and in her early twenties). I am just a sleep deprived forty year-old with ruffled hair and bags under my eyes.

 

 

 

  

I am the idiot who set the wrong alarm on my phone, the one right on top of the one I wanted, the one  I noramlly set to go running. The one that rings exactly an hour earlier.

 

In my defence, despite the fact that I am wearing a turtleneck to work today (I am serious), it is spring and it is already light at 6:10am and there was enough traffic to not make me suspicious. And it was raining and I was wearing a rain hood under my helmet and so I was not really looking around enjoying my ride, taking in the details. So yeah, in my defence...

Totally unrelated, but delicious nonetheless, here is a great go-to recipe from Nami's blog, Just One Cookbook. I am sure you already know her but just in case you don't, I highly suggest you visit her RIGHT. NOW.

I have already made these twice. The first time I used a ckicken breast that I cut into bite-size pieces and then skewered, yakitori style. Very good, except I mixed red and white miso paste as suggested, but my red miso paste is really strong and it left a bit of a bitter after taste. This time I went the chicken-wing way because we all love our crispy chicken skin here and only used white miso and it resulted in a more delicate flavor.

Asian beef stew with Thai garnish (+ how to make another meal out of it)

 

  

On Monday morning I went to work in a wet mess of snow mixed with rain. My throat was sore, my nose was tickling and my eyes were stinging, the beginning of a horrendous cold. Yesterday, however, it was a beautiful day: it was sunny, the air was clean, the sky was a clear blue. When the sun shines these days, it shines a little warmer, the air instantly turns balmy, everything looks brighter. Then, a cloud covers the sun and the chill in the air envelops you, reminding you are still in the grip of the icy fingers of winter.

 



First of two batches



 

This dish sort of reminds me of this time of the year, when it is definitely still winter but little hints of spring start showing up here and there. The stew is hearty, warming, bursting with the flavors from the Far East. While it bubbles on the stove and cooks slowly, ever so slowly, in the oven it pleasantly warms up your kitchen. But mind you, it is not a heavy meal. The meat is tender and lean, the sauce is far from rich, more of an intensely flavored and tinted broth. Every bite is accompanied by the fresh, brightly colored hot and sour Thai salad it is served with. The tangyness of the lime juice, the umami from the fish sauce, the crisp and cool julienned vegetables, the bite from the chilli peppers and the potent aroma of the coriander leaves all contribute to that feeling of spring that is slowly creeping into all things winter.

 

 

Don't be scared off by the list of ingredients, if you already cook Asian-inspired recipes at home, you will already have most, it not all, of them in your kitchen. And if you don't it is not a big deal: I used Mirin instead of Chinese wine, small red chilli peppers instead of large red and green ones, cinnamon powder instead of sticks. I also realized that I forgot to add in the ground coriander at the beginning while I was writing out the ingredients for you. It turned out great anyway. The procedure is extremely simple and allows you to prepare ahead of time: a perfect dinner party dish. All it requires is a few hours of unattended slow cooking (I was taking measurements at Ikea while this baby was in the oven). The flavors are wonderful (even my half Thai friend loved it and asked me for the recipe) and the meat just falls apart at the touch of your fork.

1. Sauté ginger, garlic and onion; 2. add stock; 3. add sauces and spices; 4. boil down sauce once meat is ready.

 

A few notes:

Nigella (Lawson of course) suggests making this with ginger mashed potatoes and parsnips, which I'm sure is delicious, but I just couldn't be bothered and made it with basmati rice instead, which worked perfectly to soak up the sauce.

If you end up not using all of the sauce (I used boneless meat  - she suggests either or - so that could be why... less bulk), DO NOT throw it away! Store it in a jar in the fridge for future use.

On Monday, to nurse my cold, I heated up some stock, poured in a few tablespoons of said sauce and then dumped in the leftover basmati rice: the most perfect meal for a congested head and chest and a runny nose. I loved it so much I decided I wanted to integrate it into our dinner. I had some tuna that I had bought a couple of days prior that needed using up. I heated some more stock, mixed in the rest of the jar of sauce and then added in some rice noodles. On the side, I sauteed some rapini in a pan with olive oil and garlic. Last, I seared the tuna steaks coated in sesame seeds and then cut them into thin slices. I served all the ingredients in a bowl with spoons and chop sticks. Success all the way round!

 

I am telling you, there is nothing better than a meal that yields one, or even two more!

 

 

Filipino chicken adobo

Let's face it... sometimes you just cannot bear to eat another bowl of baby spinach, crunch on another carrot or steam another stalk of asparagus.

Sometimes you just need a punch of flavor and depth from your food, that je ne sais quoi. A sensory overload to give your tastebuds a jolt of pleasure after weeks of dullness, like a dirty dream in a 30-year marriage.

I have already stated that keeping your calorie count low does not necessarily mean boring. Luckily there are dishes that are full of character and tantalizing flavors (remember that ceviche?) without too many calories. Take this chicken adobo: tangy, pungent, briny, delicious. If you are looking for something to make your tastebuds sing, this will have them chanting a cappella. I used low sodium soy sauce and tried to avoid mopping up the sauce with rice to keep it reasonably light, concentrating more on the flavorful meat. My family was only too happy to step in for me.

This dish, that is considered one of the Philippines' national dishes, was originally borne from the necessity to preserve meat in the heat. When the Spanish colonized the islands back in the 16th century, they saw the indigenous population stewing their meat in vinegar and named this technique adobo, after their own tradition of marinating meats, although they have little in common. Filipino adobo is usually made with chicken and/or pork cooked in a liquid made with soy sauce, garlic, bay leaves, pepper corns and the key ingredient - vinegar.

I of course fell in love with Adam's version because you know I am always on the look out for an easy week night meal. His recipe, originally from April Bloomfield, requires using large quantities of garlic and ginger skin on, which also makes the former less aggressive. Once the garlic is cooked, it can easily be nudged out of the skin and eaten. The meal comes together really quickly, the only tricky part being browning the chicken, which took longer than I expected and turned out to be a little messy (meaning I had grease splattered all over my stove and counters. Next time I will use less oil). It is however really essential to get those flavors going, so don't skip it.

Gambas al ajillo

I have some fun recipes lined up for you, but not today. Today is just deliciousness in a dish without a recipe per se.

I have been cooking and baking and taking pictures but I find my mind goes blank whenever I have a couple of minutes to write. Work has taken up a lot of my time, thoughts and energy recently as you may have noticed from my less frequent posts lately.

I do however feel like hanging out with you and chatting a bit even if I just can't get my act together so humor me, will you? Just for today.

I read this comic strip and this one and this one that cracked me up, so I thought I would share them with all you parents of young ones. Story of my life. Maybe that is why I feel drained in the evenings, hehe.

I remember singing along to How Will I Know? day dreaming about a much older guy (a friend of my sister's - he was 18!) like it was yesterday. Whitney Houston was really a part of my adolescence. It is so sad to see yet another example of extraordinary talent leave us.

I made this dish the other evening and it was finger lickin' good. And I am not just saying that. We actually licked our fingers after eating this. There was almost oil dripping from our elbows we got so into it, talk about crowd pleaser.

Why did it take me so long to make this at home? Why wait to go to Spain to eat this?

Having the right dish, a cazuela de barro, may make it look and feel more authentic, but you can prepare this typical tapa with any heavy-based pan. Make sure your very few ingredients are top quality and you will be on a roll. I overcrowded the pan because I was lazy about making two batches since I only have one clay pot and the family was hungry, but believe me when I say they were delicious anyway.

Ingredients
about 20 large shrimp

2 cloves garlic

good quality extra virgin olive oil

chili to taste

salt to taste

Heat enough olive oil in a pan to cover the shrimp. Peel and cut up a couple of cloves of garlic and let sizzle in the hot olive oil with some chili pepper, making sure the garlic doesn't burn. The garlic and heat factor are completely up to you. Add the shrimp and cook for a couple of minutes, just enough to ensure it is cooked through otherwise they will get tough. Sprinkle with some salt and eat with lots of good bread to soak up the garlic studded oil. Accompany with some cold wine or beer.

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Brown rice with cream of cannellini beans, roasted garlic-infused olive oil and baby spinach

I was just reading a comment to a blogging friend's new post and unexpectedly got inspiration for my own post.

A few weeks ago I mentioned some of my pet peeves in the kitchen. Today I present you with a list of blogging pet peeves.

1. 'Please read my post before you leave a comment' or 'Commenting is not mandatory'

I know there is much more important stuff going on in the world than my blog. I understand that cutting your toenails is a more practical way to spend your time than reading my post. I even get it if you happen upon my blog, you scroll through the pictures and leave because: a) you don't like the recipe; b) you think the pictures are bad; 3) the design just gets on your nerves. I get it. I've been there, I've done it. But why, o why do you leave a comment that blatantly proves you did not read a word of what I just wrote? We all know why, but don't do it, don't be a traffic whore, people won't click onto your blog after reading your comment anyway.

The same goes for people who do read your post but don't really pay that much attention and comment anyway. I love getting comments, I love interacting, I really do. But if you are in a rush and don't feel like reading the whole post, don't feel obliged to leave a comment: a) that blatantly shows that you didn't get my point AT ALL because you just skimmed through the post; b) asking me how I am enjoying life in Florence if I just mentioned more than once that I live in Milan.

2. Why the heck can't I comment on some blogs?

There are a few blogs I follow that I have problems commenting on, but not all the time. Just nine out of ten times. It drives me bananas. On one I usally can't even get my cursor into the comment space. On another I write away only to click onto publish and watch it load endlessly to no avail. Beats me. 

3. Unrelated links in my comment space.

I am pretty new to blogging and I have surfed the blogosphere and left comments (and still do sometimes) mentioning posts in them too, but: 1) I always mention a post that was somehow related to the topic; 2) I rarely leave a link to my posts and if I have, there was a specific reason. Normally I just mention I posted on the topic and people are free to visit me if they are further interested.

Also, I always make an effort to visit the blogs of all those who leave comments and I often link to blogs I enjoy. Meaning I am happy to help people increase their traffic, but perhaps if you leave a funny or interesting comment, people will be more curious to check you out.

4. Typos

We all make typos, we all sometimes miss a few of them here and there. I probably made some right here and don't realize it. But if each and every post is filled with typos, then you are not revising what you wrote. Which is fine if you are writing in your journal but not as fine if your journal is a public blog. In my opinion at least.

5. Why do I keep coming back?

I read some of the blogs I follow on Blogger, others are in my blogroll and many more are in the Favorites of my browser. Each time I read through this list there are some links I skip automatically and some other links I click onto but groan inside as I do so. While I read them I keep checking how much is missing to the end. Why do I keep coming back? Why do I feel forced to? Why I am I wasting my time reading when there is so much good stuff out there? (Note to self: remember to use the same approach with books and articles). The solution is: delete. Delete if that blog is ok but the author irritates the hell out of you every time you read a post. Delete if the blog is just plain boring. Delete if the pictures are so bad or the font is so tiny or weird that you skip on to the next blog as quickly as you can. Delete if you are reading that blog because it was one of the first you discovered and you are sentimental, but to be honest you really don't like it that much. Delete if you dislike the blog even if everyone else is raving about it. Delete if that blog is torture to read but the author left you a nice comment eons ago when nobody commented yet and you feel an obligation towards them. Same goes for a blogger you are not into that comments all the time. Just delete. I comment on people's blogs that I enjoy even if they never visit mine. Who cares, if you love what they do? Delete those blogs that you log onto more often than their authors do. If they haven't written a post in 16 months, they probably won't in the next 16 either.

What are your blogging pet peeves?

Roasted eggplant salad with tzatziki herb dressing

My daughter will be back tomorrow and I can't wait to see her. This week, however, has given me time to spend with my youngest.

He never had the fortune of being the first, that little creature who totally capsizes your world in wonderful (and not always so wonderful) ways. The baby you spend hours staring at, playing with, nurturing. Your first baby is the one you take endless pictures of, you make scrapbooks for, recording every detail of her growth. You scrutinize the content of each and every diaper, you count the strands of hair and sprouting teeth over and over. The first is the baby you play classical music for when she is in your tummy, you do not allow near sugar and salt or anything with a bit of flavor for the first two years of her life. Your first child starts watching TV (10 minutes and no more) when she is a toddler and is only allowed to watch educational programs. You buy her specific toys and/or books for every stage of her devolopment and spend time playing/reading with her. You take her to baby massage groups and English playgroups (if you live abroad) and hum lullabies to her in a semi-dark room at naptime.

By the time your second comes along it is a whole different world. Whilst in your tummy he is already a comfy perch for the older child, forget Mozart's sweet notes. As soon as he is out, his world is a place of noise and light. No lullabies in cool, dark rooms. If he survives his older sibling he will be picking up the crumbs from her cookies and initiating his sugar intake long before he is two. Every time he starts playing with a toy, his older sister will grab it from him (well, to be fair, he will do the same). He will constantly be sucking on that made-in-China barbie or car made out of toxic materials and with a million detachable pieces that his sibling got as a present from their great aunt's cousin twice removed last month.

When I had my second child, my sister warned me I would not take as many picture of him. I promised myself I would, that he would get his personal storyboard, just like my first. I have stuck to that. But that is pretty much it.

He had his first taste of ice cream before he turned two and when he watches TV it is usually Barbie and the 200 Dancing Princesses in the friggin' Diamond Castle. Or Shrek when he gets lucky. His bedtime books are usually more intricate than the Dr. Seuss and Baby Einstein we read to him every once in a while. He has never known the delight of playing with the floating letters and Sesame Street characters all on his own.

All in all, he does have the constant entertainment and company of another child, unlike his sister did. He has a very active social life, I'll give you that, but it is really his sisters'. No fancy English playgroups and massages for that guy. He hangs out with snotty-nosed babies and cool three-year olds because they are his sister's friends'younger siblings. All in all he has it pretty good, he is stimulated (albeit in a different way than my first), he is 2 going on to 6 and has a sugar and salt-coated life.

But I for once I wanted him to feel like my first. The last and only time his sister went away he was too distraught to enjoy it. This week he did a lot better and I pampered him and cuddled him and kissed his little cheeks sore. We read the Foot Book and Good Night Gorilla over and over, we played with non-toxic games that are age appropriate and I sat with him and taught him all the tricks. He splashed in the bathtub to his delight and we watched The Bear in the Big Blue House and Thomas the Train. We both miss his sister a lot, and every time he asks where she is I am wondering the same thing, but I am grateful for every extra cuddle I can give him this week.

Since he loved the yogurt sauce (and posing with it) I made recently so much and because I am always thinking up new ways to get him to eat vegetables, I decided to make this to spoil him a little. He did not mind in the least.

Loosely inspired by Ottolenghi's recipe taught in person to the Heavenly Housewife.

Pickled green beans

Peter Piper picked a peck of pickled peppers green beans;

A peck of pickled peppers green beans Peter Piper picked;

If Peter Piper picked a peck of pickled peppers green beans,

Where's the peck of pickled peppers green beans Peter Piper picked?

Who ever thought I would pickle anything, let alone green beans?

The truth is, I have never had pickled green beans and I don't even know if I will like them (although my love for most things pickled makes me think I will). I was looking for a way to use up some green beans and saw a few pickling suggestions and my curiosity was piqued. I didn't have to buy anything and despite my misconceptions, there was no major prepping or waiting involved. To make my life even easier I used the non-boil method.

The jar has been sitting in my fridge for two days now. It looks nice and I am already imagining eating the green beans this evening alongside a nice piece of soft, strong cheese with a glass of wine to celebrate the week end.

Hope you all have a great one!

Ingredients

1 cup water

1 cup cider vinegar

1tbsp salt (pickling, rock or kosher)

any herb or ingredient you like

I washed out a mason jar with hot water and soap. To be extra careful, I rinsed it with some boiling water.

I then mixed the salt (pickling salt is suggested because it doesn't make the pickling liquid murky, but I read that rock or kosher salt are perfectly fine to use too) until dissolved with a cup of cider vinegar and a cup of water. I put my spices and other ingredients at the bottom of the jar. I think you can pretty much use anything you like and have on hand. I used a teaspoon of coriander seeds, a teaspoon of mustard seeds and a few kernels of pepper. I cut the tops and bottoms off of the string beans and put them in the jar standing up. I sliced a garlic clove and inserted it with a couple of small chili peppers in between the beans and then poured over the vinegar mixture. I sealed the jar and stored it in my fridge. They should be ready after 24-48 hours after making.

Sicilian oven-roasted artichokes, thanks and awards

Spring has sprung, or rather, spring has exploded. Temperatures have shot up to 27°C and we all spent the week end outdoors in short sleeves and summer shoes. This is by no means normal for this time of the year, we were still wearing jackets and coats last week. I am pretty sure temperatures will drop soon again so I am enjoying every minute of it while it lasts. This is what has been happening outside my kitchen window while I have been cooking.

Now, enough blabbing about the weather. There is much to say, so I better get on with it.

First of all, despite some technological problems, the bake sale for Japan was a success beyond expectations. We collected more than three times the initial target, with a whopping US$8269! So thank you first and foremost to Sabrina and all of you bidders. Thanks for the support on Twitter and Facebook, thanks to all the bloggers who baked and cooked up such fabulous treats. And finally, thank you to Second Harvest Japan for the work they are doing on site to help the earthquake victims. Once again, and I cannot say this enough after a few personal experiences these past couple of weeks, it always amazes me how the foodblogging community gets together to help and support each other in good times and bad.

On this note, I would like to thank Manu for the lovely awards for my blog and would like to pass them on. There are so many great blogs out there and amazing people behind them, so it is really hard to make a choice. I decided to pass these awards along to some of the newer blogs I have discovered.

So here's to you: A Bucks County Kitchen, And Baby Cakes Three, Brown Eyed Baker, Burp and Slurp,  Design Wine and Dine, Dulce Delight, From Donuts to Delirium, Indian Simmer, Labna, Life's a Feast, Like Mother Like Daughters, Moomser, My Fiance Likes It So It Must Be Good, My Kitchen in the Rockies, Taste of Beirut.

Now let's get down to cooking. I will never forget the first time I visited Sicily right around this time of the year. I was amazed by the three-wheeled Ape Car I kept seeing all over selling mountains of artichokes. This recipe takes inspiration from the typical Sicilian way of preparing artichokes and I first tasted it at my mother in law's. My recipe is a quicker version with fewer ingredients. Also, I used carciofi romaneschi, which do not have thorns, are slightly bigger and have a more rounded shape. These are unbelievably easy to make and very tasty: you will get that perfect combination of bread, parsley, garlic and oil with every leaf.