Uf! The “holidays.” It seems we spend all our time in the kitchen preparing our specialties. I’ve actually been cooking up a storm these past few weeks because I wasn’t feeling well and needed to focus on eating healthy.
First, using the electric tea kettle our English family kindly left behind for me a few years back, I have been able to make proper[ish] tea. Cups and cups of it every day for a while. Without a microwave, the recipe is much more complicated. Boiling the water. Adding the teabag. Removing the teabag. Squeezing in some honey. Stirring. It is so worth the trouble. I’ve pretty much perfected the art[lessness] of tea.
|MOST IMPORTANT (FOR ME): THE LABELS ARE COLOR-COORDINATED.|
During the course of my un-wellness, I asked San Geraldo to pick up some honey and a loaf of sliced bread. Tea and toast sounded good. I told him to get whole wheat bread (called “integral”). He did, but of course purchased a very large loaf. Not wanting San Geraldo to consume too much bread himself, I had four slices every day until the loaf was gone. With all the other cooking I had been doing (remember the tea), I was finally too tired to bother toasting the bread. But I devised a variety of recipes. They all started with peanut butter (crema de cacahuete). From there, my culinary creativity went wild. As you’ll see below, a lot of effort went into the presentation.
|BREAD, CREMA DE CACAHUETE, AND ORANGE/ELDERFLOWER JAM (MERMELADA).|
|BREAD, CREMA DE CACAHUETE, AND RASPBERRY (FRAMBUESA) JAM.|
|BREAD, CREMA DE CACAHUETE, AND APRICOT (ALBARICOQUE) JAM.|
San Geraldo has been back in the kitchen himself. Yesterday, he baked shortbread/lemon-raspberry bars. This morning, he baked his famous brownies. Right now, he’s preparing traditional Norwegian krumkake. (There will be pictures). It’s hard for him, I know. I set the bar so very high.