For someone who has been living gladly and happily in urbanized environment for my whole life I find myself surprisingly very much interested in gardens in recent years. Truth be told, I lived in a proper house in a proper village for a relatively short time when my parents bought a house as their long-lived dream of having a home in the country, but I couldn’t have left it faster once I moved away to live on my own. Back to town, that was.
After last year’s visit to the magnificent Bourbon tomb in Franciscan Monastery in Kostanjevica I was promised another visit to see the glorious Bourbon rose garden next door. Yes, the last (Bourbon) king of France is buried in a tiny monastery above Nova Gorica and Gorizia on the Slovenian side of the Slovenian Italian border. I’ve written about it here. This last weekend we went to see them, the fragrant Bourbon roses. As always with my man, the trip included a delicious lunch and also a nice walk, this time through another garden. Another new discovery. More on it below.
Now that both my proof-eaters approved I can self-confidently announce I mastered the ketmer in the first go. Big thanks to Honey & Co. for their easy-to-follow recipe and demonstrative instagram tutorial. The only downside of this recipe is it wasn’t published in the printed version of the FT Weekend as its recipes have always been. Hopefully not everything is moving online. Shoot me, I’m an obvious dinosaur, but I still prefer my newspaper on, well, yes, paper. Continue reading “Ketmer by Honey & Co. Recipe”
72 hours of sheer joy it was, wasn’t it, our London break last week. London has always represented the top of the world for me, so yes, I’m biased. Guilty as charged. First time post Brexit, so far all is still good, buzzing, polished and polishing, metropolitan, cosmopolitan, huge, diverse, expensive, welcoming. However, it’s gonna be choppy ahead. For the United Kingdom, for London, for the rest of Europe, for everyone.
According to popular notion asparagus has some kind of cleansing effect on the human body, as is the case with many a springtime produce: dandelion, radicchio, artichokes – to name only the most obvious suspects. In terms of taste, the cultivated (garden) asparagus is not on the bitter side as opposed to wild asparagus, which is also thinner, but has a distinguished, typical flavour. And a particular smell too, which is manifested afterwards in the loo.