A few scenes from an evening in Stuttgart, where I’m spending the next few days on a work trip. After a morning of traveling and an afternoon of final preparations, I went for an evening walk in search of a bite to eat. It is properly summery here (ahem, Amsterdam) and everyone was outside to enjoy it. I landed in Weinstube Fröhlich for a dinner of Schwäbische Käsespätzle, which is basically delicious and cheesy. And not at all photogenic. More to come!
Dishes from the menu of London’s Sketch restaurant, created by chef Pierre Gagnaire, were deconstructed and then reassembled as vertical sculptures by Dutch designers Raw Color. (via)
In this week’s crate: tomatoes, bread, assorted paprikas, winter lettuce, red potatoes, broccoli, parsnips, a green pumpkin, endive, pears, a rutabaga, sausages (for the German), and rosemary olive oil.
In this week’s crate: New Zealand spinach, pear juice, cherry tomatoes, bread, Granny Smith apples, organic eggs, leek, a rosemary plant, Burdock root, Brussels sprouts, potatoes, and a European plaice filet.
Did you know Brussels sprouts grew on a stalk? I had no idea.
In this week’s crate: Komatsuna leaves, purple grapes, rapini, Jerusalem artichoke, salad, carrots, Savoy cabbage (the last of the season), red onions, pears, Belle de Boskoop apples, mushrooms, bread, and venison. Looking forward to a week of eating well.
A Saturday morning delivery from de krat. With a busy work week ahead, I am looking forward to eating well with parsnip fries, baked apples, a romanesco pasta, and a pumpkin soup. The crate also came with a bottle of vlierbes azijn (elderberry vinegar), pictured below.
While Marcus is much more experimental when it comes to cooking, I have been expanding my collection of recipes with inspiration from these food blogs: 101 cookbooks, roost, what katie ate, bella eats, spoon fork bacon, sweet paul, and my new roots. What are some of your favorite places to find new food inspiration?
The new food blog Spoon Fork Bacon is a delicious feast in itself. The photography is top notch, the styling inspired, and each post sprinkled with complementary design elements.
First on my list to try out are the grilled zucchini tacos, the spinach and ricotta stuffed shells, and the simple blackberry jam. Served up with a kiwi capiroska or sweet cherry gin and tonic.
Images courtesy of Spoon Fork Bacon. Photography by Teri Lyn Fisher and styling by Jenny Park.