It has been a while, dear readers, and although I’ve missed you tons I promise that I have a great excuse for my recent absence from the blog. I’ve taken a bit of a break from cooking and writing because I’ve been busy growing something else….a little life inside of my belly, our first baby! I couldn’t be more excited to share the news with you. I have been bursting with happiness, excitement, and most of all, love.
For us, the summer season officially starts when we have our first barbecue of the year. But although we had our first barbecue a couple of weeks ago, since then lots has changed. It has rained, it has poured, it has been abnormally cold for this time of the year…nothing about these past few weeks have made us feel like summer is on its way. So when the weather is not cooperating and we still crave grilled meat and fish, we turn to other options such as cooking these salmon teriyaki skewers in the oven instead of on the grill.
I am writing to you today from my garden, with the sun finally shining and the birds chirping away! Spring has finally arrived and I hope it is here to stay. It has been so gloomy, rainy and cold that I truly thought that we’d be skipping Spring all together this year. It has happened in the past here in Switzerland, and trust me wearing boots and sweaters until mid-June is no fun at all! I much rather be running around in sandals and a sundress all year round.
The sun is finally out again and the days are officially getting longer. You have no idea how happy this makes me. Goodbye blurry yellowish food photos taken at night and hello gorgeous photos of what we’re eating for dinner! Spring is my absolute favorite time of the year, not only thanks to all the delicious produce this season brings back to my kitchen, but also because I can’t wait to get back out in the sun and enjoy my garden. This year I plan on eating lots of meals outside on my terrace, enjoying the warm weather to the fullest.
Growing up as a kid, not a morning would go by without my mom cooking pancakes for us to have for breakfast. My sister and I could sense that it was time to wake up when we could hear noise coming from the kitchen. No matter the hour, my mom was already up and ready to make us our favorite breakfast! We would come down to the kitchen hungry — I’d be talkative and super awake, as I always am in the morning, while my sister, still half-asleep, would eat her breakfast in silence — and we’d drench our animal-shaped pancakes in Aunt Jemima maple syrup. Those were the good old days where calories didn’t matter! Fast forward to years later and pancakes are still one of my favorite meals for breakfast, but now that I’m all grown up and can’t stuff my face with food like a 10-year-old, I have learned to indulge in my dearest dishes in healthier ways.
Not a meal goes by in my house without fruits and veggies — we love them in all their shapes, colors and flavors. The good thing about Sundays is that my fridge is always stocked up again with lots of fresh produce for the week, making the weekend the perfect time to test lots of new recipes. This cauliflower tabbouleh has been on my to-share list for a couple of months already, but every time I thought about photographing it I didn’t have all the ingredients on hand. I made sure to add all the produce I needed to my Saturday shopping list this weekend and came back home all excited to not only photograph the recipe for you, but film it as well.