Let’s start off by stating the patently obvious – this dish isn’t likely to have chef Thomas Keller banging on my door, frantically begging me to hand over the recipe any time soon.
Daylight savings time. It’s supposed to herald the return of Spring, non? Summer just round the next bend in the road? Eh?
Better weather? The death of Old Man Winter, stuff like that? That’s what I’ve always believed to be the case, anyway.
Obviously someone in the Weather Planning Department never got the memo.
Not a lot to say about this dish, really.
In the same way you might stand on a busy street corner in a new city, before pointing in a boldly go manner and confidently exclaiming to your significant others “I think the hotel’s over there somewhere..” I was aiming for a vaguely “Mediterranean” feel here.
The 6th. of January, Epiphany, is a public holiday here in Sweden, effectively an additional Sunday injected into the working week.
Many take the opportunity to build a longer holiday by using the days caught between the previous weekend and the public holiday as “squeeze-days”.
Coming so soon after the New Year festivities this can mean a prolonged disruption to many services. Supermarket deliveries, for one.
When we buy a new cookbook, we usually find that we’ll pick up one new “keeper” recipe from it.
This was certainly the case when, some years ago, we picked up a rather large tome named “Food Of Eastern Europe”.
Of all the recipes in the book, this one, for a Serbian Meat Loaf, is the one that we come back to again and again.