I have a huge jar of ras el hanout — the well-known North African spice blend – which has been sitting in my cupboard for a little too long. I sometimes use it in couscous and quinoa salads, but for some reason, I always forget it’s a fantastic spice for marinating meat.
When I was planning my weekly menu this Sunday, however, I made a note which read: “make chicken kebabs with ras el hanout (!!!) and serve with couscous”.
My usual lunch is some kind of a salad. Not only are they quick and easy to make, but they are also a great way to make sure you get enough fruits and vegetables. Most of the salads I make are simply the result of whatever I have in my kitchen (or growing in my garden) at that moment.
Writing a regular food column for France magazine En Route is more than work — it’s a real learning experience. For each column I choose a typical French food item, explore its (cultural) history and then write a summary of what I learned. The whole process takes at least a week and is not the easiest of tasks, however enjoyable. Not only because there is usually a sea of information (in France, almost every food item is a BIG deal, often protected by expert organizations and boasting a long and strong history), but also because I’m not writing an article but a column, which means less words and a very different tone.
First of all, happy 2016! After a few days’ break, I really managed to recharge my batteries and am now looking forward to whatever this new year brings — hopefully many good things!
Today was the first day back to work/school for my family and I, and I must admit that it was somewhat difficult. No more waking up at 10:30, or lazy brunches and wine and nibbles as a midday snack (instead of the usual green tea and fruit, which I’m having as I write this blog), no more overindulging and claiming that calories don’t count during the holidays. All good things must come to an end, which makes me think of a Dr. Seuss quote: “Don’t cry because it’s over, smile because it happened.”