Food and Travel
As December comes to a close I take a moment to reflect on the past year.
Instead of making the cookies I make every year, I decided to try different ones. I made four kinds, but by the time I was ready to start the fourth batch I decided to revert to a cookie I make every year. Some things are too good to change!
This second Plate to Plate challenge features a crunchy cookie perfect for the holidays.
Our decision to spend a week in Andalusia in October was a good one. Not only were we able to soak in some sun, we also encountered beautiful landscapes and breathtaking architecture.
Today I'm introducing a new feature on this blog: Plate to plate. One recipe, two people. This is the first of a bimonthly column.
Earlier in September we walked 23 km of country roads and trails through forests and apple orchards to the Swiss Historic Hotel in Oberstammheim.
After a very inspiring conference, making new acquaintances and seeing old friends, we went on to enjoy Winchester's history and explore the nearby countryside.
Every change of seasons has me looking forward to new fruits. We are in the transition between summer and autumn and there is plenty to choose from.
A few days ago we passed a stand which was selling produce and we stopped to see what was being offered. The beautiful and bright peppers caught my eye.
I eat a lot of salad, varying ingredients according to the season. In Summer I particularly like to add berries, going for a sweet-savory taste.