15 years ago…

Anniversary 2018

No fancy meal or across the border getaway this year, but being together with our pooches is the best anniversary gift we could ask for.


A-Tisket, A-Tasket

…a tansy in my basket.

Tanaceto (common tansy)

Tanaceto per frittata is what the description read when I spotted this among the herbs at the garden nursery, and as I didn’t know what tanaceto was at the time of purchase, I didn’t think 2.50€ would be a huge loss if it turned out to be an edible weed.

Good grief, was I close.

Tansy, as it turns out, can become invasive. I couldn’t find anything on the use of tanaceto/tansy in Italian cuisine but with a history that goes way back, and also as a known companion plant to roses and berries, it has a home here if it can survive our winters.

It’s ice cream/gelato season!

Date ice cream in kataifi cone
Date ice cream in a homemade kataifi cone, recipe by Hoda Kobeissi. Grab the recipe:

Whew! I can breathe a sigh of relief now that necessary garden renovations are nearly done, but as one task is completed, another swoops right in to take its place! Making ice cream is a task, you ask? Well not really if you have a machine to do the work. I’ve got something else in mind though, because after seeing kataifi cones being made on MasterChef Australia, I knew immediately that they were my kind of ‘thing’.

I had no idea that shredded phyllo dough also went by the name of kataifi, or that you can also make a rustic version of it at home. The pastry strands require a steady hand to pipe a thin line of batter in a concentric circle. It also demands patience because as you can well imagine, the mixture goes a loooooong way since so little of it is used at a time.

The strands of cooked dough are then wrapped around a metal cone and fried until crisp. If I can get my better half to hold the camera, I’ll definitely share the process in an upcoming post.