It’s November and I’m writing about roasted peppers. Why, you might ask. Well, it’s been a very pleasant autumn so far in my part of the world, unseasonably sunny and warm, which prolonged the growing season of vegetables that usually don’t pull through that late in the year. Peppers are therefore still present in the farmers’ market. Last but not least, they’re one of my favourite foods. Continue reading “Roasted Peppers”
It was 3rd of July and I invited my girlfriends over for a simple get-together before we part for the rest of the summer. Everyone leaves town for summer holiday at different time, so there’s a chance we won’t be meeting again till early autumn.
We arrived to the coast just the night before. We walked through a tranquil village to the restaurant for dinner. Not many people around, barely a car passed us. It was a short, pleasurable walk. The air was dense with smells of the sea and the sun-drenched soil. The sunset was gorgeous. It felt good to be back at last.
The dinner we had at Restaurant Badi was fantastic: marinated sardines and anchovies, a small heap of the Venetian classic sarde in saor, then two bowls of crisp fresh salad and a whole, on the bone, perfectly grilled sea bream. With it we had some very good Istrian, local, red wine and after the meal we shared a glass of pelinkovac, a delicious bitter brandy made with wormwood (Artemisia absinthium).
I don’t need calendar to tell me autumn’s arrived. As soon as I start craving sauerkraut and beef broth I know that time of year is here again. Talk of archetypes, these two are certainly typical autumn and winter foods in our household. So, I listened to that inner voice when shopping yesterday at farmers’ market and we stopped at the butcher’s for a nice cut of beef. Sauerkraut on hold for now.