I hope you are all well! It has been quite some time I haven’t seen you (Beth) or talked on the phone… I miss you! Well, I know it is mostly my fault, since the whole family is visiting, we’ve had very little time for ourselves… We’ll catch up soon!
In the meantime, I wanted to share with you what is probably the best tiramisu I have had in a long long time! J This post is a bit special, as I tasted it at my friend Cécile’s place, so I thought it would be nice to share it with you as well!
To give you a background about Cécile, we have actually known each other for quite some time…
My dearest Ladies,
Summer is in full swing and the heat is on… even in Paris! I’m here on my own for a few days to visit with my good friends Brechtje, Gwen and Renate, who are all in town. It’s wonderful being able to catch up with my girlfriends. It’s like no time has passed at all, you know? Even though we all live in different countries, the conversation picks up right where it left off. The mark of true friendship if you ask me.
When I’m not in Paris yapping away with the girls over too many glasses of wine, I’m working from home in Herblay. It’s very quiet here as mom, dad and Lucy are in Milos (lucky devils!). I don’t know about you but I find it harder to get excited about cooking for 1, so my meals here have tended to be simple and quick to prepare. Case in point, a couple of days ago I whipped up some of my tasty chickpea salad sandwiches. They were bursting with flavor and healthy to boot. I thought you might enjoy the recipe, so here it is.
This type of recipe is generally touted as a vegan substitute for tuna salad sandwiches, but I think that’s doing it a disservice. In my opinion, chickpea salad sandwiches stand on their own two feet and are absolutely delicious in their own right. The possibilities for mix-ins are endless. Experiment and see what you like best and let me know what you think.
Hi from windy Milos,
This has been a mind blowing stay in the most literal sense possible. The strong winds hardly ever stop and the house is full of sand despite valiant cleaning efforts by myself and the Mr. With all that cleaning there’s not too much time for cooking. I was especially pleased with this lunchtime salad topped with micro-greens I grew myself. Obviously it’s adaptable to whatever you have available and like. Have to say…this was a HUGE hit with the Mr.
I’ve not had pasta in a long time and recently had a craving for it. I was at the farmer’s market and the roquette (arugula) looked beautiful. I thought it would go well with my pasta…and some capers.🙂 It was delicious. I also got to top it off with some feta with garlic scapes- a speciality from local cheese company Little Qualicum Cheeseworks.
I hope you are well🙂
As you know we’ve been pretty busy here! Between work and the peque, we hardly have time to sit and relax, cook and go to the gym… maybe it is also because we have been spending some time having aperos in our little buvette… summer is officially upon us🙂
Home again after almost two months of travel: Milos, Woodstock, Ontario, Nashville, New York, Toronto and Barcelona. No wonder my suitcase is looking so shabby. It’s been more than wonderful reconnecting with family and friends, discovering new places and enjoying being back in familiar ones.
Beth, here is the tomato starter you asked for. To be totally honest, I haven’t made it in years. After a delicious al fresco dinner on a gorgeous summer evening in Paris, I tried to recreate our first course. It got a big thumbs up from everyone at the time and I liked this version even better.
One good sized tomato is enough for a starter while two with a tossed herb salad makes for a tasty lunch or light supper. It is super, super easy to make.
Apologies to Ellen who hates cooked tomatoes! Try stuffing yellow peppers instead – I’m sure it would be good and you would have such pretty colours.
Boy, has it ever been busy lately. It’s been great, however it’s meant that I don’t make a lot of time or have the energy to cook. I challenged myself to make a tasty, warm dinner in under 30 mins. This salad is incredibly simple, cheap and can be eaten warm or cold the next day. Without further ado- here’s my new favorite week night recipe!