Forgive me for being so silent lately, but between some cooking and a whole lot of writing, a lot has been happening. I am currently working on an article for one of my favorite Dutch magazines. Which one that is will be a secret until the actual publication, but all I can tell you is that I was beyond thrilled when I got this assignment. Some of my favorite Dutch food writers have contributed to this magazine and I am extremely proud to be joining them. And not only that, but I'm also writing about a subject which is very close to my heart, Dutch food history. It really is the perfect excuse to dig back into those old notebooks from my university days in Leiden while at the same time writing about food.
I will also be welcoming a very special student this weekend. Why so special? Because she happens to be 14! Now if there's something I admire in these crazy 'fast food' days, it's a child with an interest in cooking. If I could help it, every teenager would know how to cook by the time they left the house. Oh how I'd love to put the pre-packaged food industry out of business. But yes, bare with me. I know that's a whole lot of wishful thinking. I'm proudly doing my part though!
With all this' busy bee' behavior, I really do have to pause every now and then to catch my breath and do something relaxing. Like reading a book. I was lucky enough to get Cooking and Travelling in South-West France as a present from Sinterklaas and by golly is it gorgeous! Reading through it is food for the Francophile's soul. Beautiful photographs, brilliant food writing and wonderful country recipes. It even comes upstairs to bed with me!
We also went out to get our Christmas tree today and spent some cozy time afterwards listening to old-fashioned Christmas music, drinking vin chaud and decorating the house. I must say that I am very pleased with the result. What do you think?
And last, but certainly not least, my head is filled with the season's biggest dilemma- what to cook? I am considering a Dutch hare stew but some wild boar or perhaps a capon with a nice truffle stuffing would also be nice. And should I bake a traditional English Christmas cake or go the French route and make a Bûche de Noël? We'll see! In the meantime, hope you're enjoying the season!