Today it’s Meeko & Mitsi’s 1st Birthday.
It’s already a year ago since our Kittens were born at the Waldhof (check the link) farm in Schneisingen (a little village about a 10 minute drive from here).
How time flies!
And look at them now!
Our adorable, exploring (especially Meeko, he keeps us on our toes with his runaways), hungry (are always very interested if there is anything fishy our rubbish bag), cheeky (try to take over our Labradors bed by lying right in the middle of it as soon as she gets up for a drink or a walk) , sleepy (definitely the thing they do best), playful (anything that catches their eyes is in danger, even if it’s someone asleep under a duvet, that seems to be absolutely irresistible and has to be pounced on)…
…but we wouldn’t change them one bit and it’s hard to image a life without these two tumbling around us.
After an eventful week…one of the cats went missing for 5 days, our younger son bruised his arm badly and had to wear a sling for a couple of days and our youngest caught Scarlet Fever…all that next to the usual organised chaos. I definitely need a little bit of soul food. If you feel the same give this a go!
400g/ 1.7cups celery Root
2tbsp olive oil
4dl/ 0.8pint cider or apple juice
5dl/ 1pint vegetable stock
1,5dl/ 0.3pint cream
salt and pepper
half a bunch of chervil
Chop up the onion and celery root, fry until the onions brown slightly. Add the cider and vegetable stock. Leave to simmer for about 30 minutes. Purée and pour in the cream. Season with salt and pepper. Garnish with chervil and there you have it…
…perfect soul food.
I’ve just realised that I did a post like this last year, it has obviously become a bit of a family tradition. So here goes for you want to give it a try…
All you’ll need is:
-leaves or grasses
While we took our dog out, the kids enjoyed collecting leaves, flowers and even an empty snail shell (not that we could use that for the eggs).
Once we got home, we put the leaves and flowers on the eggs. Fixed them with some old tights, tied them up with some thread…
…and boiled them for 10 minutes in the onion skins.
Early this morning I took a 20 minute train ride to Zürich to meet my blogging buddy Mike (alittlebitoutoffocus.com) for the first time.
He lives in Evolène thats in the alps, in the south/ french speaking part of Switzerland (about a three hour drive from where we live), so not just around the corner. But he was running in the Zürich Marathon today, an opportunity I couldn’t miss….
Zürich, peaceful before the race…
…but not for long…
…and then, pricisely on time…
A true marathon runner, with temperatures hitting 20°C/ 68°F (that’s burning hot for a marathon!) he fought his way, with 9’000 others, to the the finish line!
While Mike went for a well deserved shower, I took our daughter, (who had meanwhile come to help me cheer the runners on) to the fun park, which was right next to the race course (very handy).
After going down the slide 7 times (!), twice on the merry go round and the trampoline, we headed off to the restaurant Hiltl to meet Mike.
It was really nice meeting Mike.
If any of you want hear his side of the story, you’ll have to check his blog in the next couple of days, I’m sure you’ll get a lot more details of the tough race…
I can’t resist the luscious color of beetroot and as I love an experiment (not always to the delight of the kids)…Here’s my go at a beetroot and feta cheese quiche. Be warned, just the smell while your cooking the onions, beetroot and thyme is absolutely delicious!
1/2 tsp salt
4-5 tbsp water
1 red onion
500g/ 17.5 oz beetroot
a bunch of thyme
5tbsp white wine vinegar
250ml/0.5pt(U.S.) double creme
salt and pepper
200g/ 7oz feat cheese
Make the dough and leave to chill for about 30 minutes. Preheat the oven at 175°C/347°F. Slice the onions and the beetroot. Chop up the thyme. Roll out the dough and place in a greased or paper lined quiche tray and bake for 10minutes. While the base is baking, fry in the onions, Beetroot and thyme. Leave the base and the cooked veggies to cool down, then place the veggies on to the base, pour the topping over them and crumble the feta cheese over the top. Bake for 40 minutes and serve with some baby spinach, lettuce or just enjoy it on it’s own.
Brighten up your day with A Beetroot Bake…or simply enjoy a colourful lunch!
It’s Mr. T’s Birthday! Mr. T’s loves to cook (well that is, when he’s not biking) and because he has been very busy lately, creating delicious dinners, it’s taken a toll on our casserole pan (my pressie). While I was looking for something to cook for his Birthday dinner, the kids got busy making him a personal pressie…
…of course as soon as the fun bit was finished, they all disappeared off outside to play with their friends and left me to do the wrapping up…
…which I secretly quite enjoyed.
Yes, You read correctly! Today we’re having apple on our pizza, in my case it helps persuade the kids to eat my newest pizza creation (as I get a bit bored with the normal ones) and the great side effect is that it tastes absolutely delicious!
1 packet of pizza dough (ø24cm/ 9.4 in)
(I didn’t have any time to make the dough today 🙂 )
1 sweet potato
1 red onion
125g/ 0.5 cups creme fraiche
salt & pepper