this week was pretty intense in all areas of life. for starts, my friend’s wedding recently resulted in a couple of new friends who promptly invited me to sing at their dad’s birthday party, and an insanely glamorous and fun one, at that. the songs we picked were somewhat jazzy, swingy. since i’m a bit rusty in the singing department (ahem), i practiced on a couple of nights for a couple of hours each. i thought to include a champagne bottle and glass in my ‘performance’ (it does sound way more dodgy, i’m aware, than it actually was… though i know you only have my word for it…), so of course, instead of conducting a dry-run, i thought i’d go for the real deal and pour myself a glass of champagne to practice my moves (pathetic, yet true). but first, i danced around
a bit for good measure – full party-dress and high heels on, champagne in hand. when i finally got to opening the bottle, well, let’s say it was more like a scene from a formula 1 awards ceremony (i.e. more champagne on walls and basically everywhere than in the bottle, ahem). i am hilarious and eternally classy. so i drank the rest, because at least that wasn’t supposed to go to waste, right. now, i’m usually not a drinker, let alone on week nights, let (more) alone on sundays? but i really loved the notion bubbly all by myself (and the dancing, mind) on an otherwise uneventful sunday night. it kinda set the tone for the week, too: a glamorous, eventful, cheeky little week. a good one. thank you to everyone who made it special and filled it with love, laughter, surprises, a couple of dances, flirtations, tingles and joie de vivre.
i’ll be in milan for the weekend, by the way. so, yes, the week kind of ends on a glamorous note, too. it will be all ballerinas, mozzarella bar, delicatessen stores and handbags. thank you.
baked parsnip fries with tahini
inspired by a house in the hills
2 tbsp. olive oil
1 tbsp. ground cumin
handful parsley, coarsely chopped
2 tbsp. tahini
4 tbsp. warm water
2 tbsp. lemon juice
1 garlic clove, finely chopped
maldon sea salt
slice the parsnips lengthwise and cut them into equally (or as equally as possible) sized (about 1cm wide) batons / fries. coat with the olive oil and the cumin, season with salt and roast on a parchment paper in the oven (220c / 420 f) for about 25 to 30 minutes, until crispy. turn once, halfway through. remove and arrange on a plate. in the meantime prepare a dressing with the tahini, warm water and lemon juice. add the garlic and season with maldon sea salt. drizzle over the fries, then scatter the chopped parsley on top.
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