Homegrown tea

Surviving the first week of a challenging new job seems to have a similar effect as surviving grueling exams back at university. An illness of some ilk is sure to follow.

So while I am feeling utterly miserable, the few advantages of being sick in spring, and not in the depths of winter, are not lost on me.
I could, if bundled up to a sufficient degree, sit outside and let the sunshine, smells, sights and birdsong work some healing magic. (Not feeling particularly inclined at the moment.)
But what I definitely will do is take advantage of the first harvest of the 2010 growing season!


I have a special affection for herbs that can be used in both sweet and savory dishes. Mint is probably the most widely used of these. I love making sweet drinks and desserts with it. But think it is even better in salads like Tabbouleh.*

As you can see in the pictures this plant reemerges from apparent death after even the coldest of winters. It is basically a weed and therefor an easy plant to keep in a pot on a window sill. Some people will even discourage you from planting it in your garden without proper boundaries. I've always been convinced you can never have enough of it though!

Fresh mint tea is probably the simplest way I use this herb. And probably the most often. Depending on the strength of your plant you pick enough leaves.

Bruise the leaves (twist and turn a little) to release the oils and put it into a mug with sugar to taste (the darker the better).

Pour over just boiled water and let it stew for a couple of minutes.
Easy as pie.

Coupled with a laptop and a dvd of choice it's my idea of regenerating.


*The other one I always think of strait away it basil. Have you ever put some into a vodka cranberry? Good stuff.

Hooray for Spring and hooray for Soda Bread

The trees may be bare and the grass not yet green, but spring is definitely approaching! It's nearing is proclaimed by the first snowdrops and daffodil shoots, the birdsong which is noticed more than at any other time of the year and my personal spring fever which lead to purchase and potting of these beauties:


And not to be forgotten: The fact, that I am blogging from our veranda enjoying the sights of all of the above. Yes, I might still be in a light fleece while doing so. But I no longer need to don mittens, a scarf and a hat in the attempt. :-)

Today is St. Patrick's Day. This is not of any consequence in Switzerland. You can go everywhere without being confronted with the color green. We go from Carnival decorations strait to the Easter stuff.

Through reading blogs I adore from all over the world I am aware that this day has a lot of food connotations in other countries. And since I didn't want to dive in with corned beef or green beer, I thought I would try my hand at making a Soda Bread


The recipe can be found at smitten kitchen: http://smittenkitchen.com/2010/03/irish-soda-bread-scones/

I made some slight changes:
Since I had some cranberries in the pantry I added a mixture of currants and those. I like the tartness they added.
With no baking soda or cream of tartar (don't think you can even get that here) in the house, both were substituted with baking powder.

I love the result, especially with lots of cold butter. I am not sure however, if I might not have kneaded the dough enough....
I will definitely make this again but will probably try out a savoury version next.
Any suggestions?

Pretty, cheap things

I am well aware that this post has nothing to do with either cooking nor reading. Can I just declare it to be part of the general "living" side of things?

I have another obsession which did not make it into the title of this blog. (If I packed everything of interest to me in there, it would be constantly changing and much too long.)
Growing this has fascinated me since childhood. It did happen upon an occasional damper during the teen years when I let an African violet or two die miserably. But those days have passed.

I give you the easiest and most impressive indoor plant known:
The Orchid
The only thing it needs is light and a weekly bath. Even the tiniest apartment will be able to provide those.
Don't water orchids. They don't like to stand in the wet and therefore the quantities and timing can be tricky. A friend gave me this trick years ago and I have been using it ever since: Once a week fill up the pot completely with lukewarm water. Leave it to stand for at least 20 minutes but no longer than two hours. Then let the plant drain off completely. I have forgotten them in their bath for a few hours a couple of times (no biggie).


I might feed them about three times a year. That's it.
They bloom for months on end. Imagine buying cut flowers during all of this time. If you keep them, practice a little patience and give them a little TLC they'll come again and again.

They always remind me of flying to Thailand... Thai Airways always distributed orchid corsages on the flight.
A single blooming plant can make a big impression. Give them a try and tell me what you think!