Self isolation, week 8: the known classics, the new classics

We resorted to two types of ‘classics’ this week:

  1. the known classics: the dishes we like and who never disappoint
  2. the new classics: classic dishes we’ve eaten in restaurants, but not made ourselves before

It was a really good break from the extremely anxiety inducing messaging coming from the pinnacle of ineptitude hanging out in number 10…

🙄 *collective eye roll* 🙄

In other news, the local shops seem to have gone back to pre-lockdown and pre-stockpiling stock levels. They even had eggs! And toilet paper! But it is still very stressful to go to the shops.

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Self isolation, week 7: Persian-fusion, and Devvers is on a ROLL

One of my favourite things from this week is, without a doubt, Devvers’ fabulous inventiveness with all these random groceries that have been delivered to us in “Surprise boxes”. We’ve been eating delicious dishes that I would not have thought of eating with those ingredients, it’s great!

We’ve also been channeling our inner Persian, which is fabulous as well, and makes us think of our Iranian friends and the magnificent feasts they host at their house. We miss them 🤗

Continue reading “Self isolation, week 7: Persian-fusion, and Devvers is on a ROLL”

Rosemary focaccia and figs

Rosemary focaccia and figs
Rosemary focaccia and figs

On arrival to the agroturismo, we were offered an aperitivo, with olives, crisps, bread, cheeses, and white wine from the region, produced by a nearby vineyard.

After we had either opened our appetite or obliterated it with cheese, it was time to have dinner.

This was the opening, and I really liked its simplicity: bread, rosemary, olive oil and very mature figs. The combination of sweet and salty worked really well, and the rosemary added that extra complexity of aromas for a memorable snack.

✍? Adding it to my list of “things to replicate at home” ?

More posts from this trip.