1-25-2012
Right now I am...
:: looking at my handwriting (notes for my new book are next to me, but words aren't flowing yet)
:: wondering why I always slip from 'nice' to 'almost unreadable' (hmn, maybe because I do and have always done most of my writing on the computer)
:: smelling the wonderful scent of draadjesvlees cooking (actually I think it's the spices I smell, but it is delicious anyway)
:: glad that I finally remembered that I wanted to make this (I usually remember an hour before dinertime, that's way too late for draadjesvlees)
hmmm, i will have to try this recipe! sounds a bit swedish-friendly, with the juniper berries...a good winter stew! thanks for the tip!
ReplyDeleteoh yes, its great winter food. I actually don't use the juniper berries. This recipe is close to, but not exactly how I make it. ;-) It's one of those traditional dishes that everybody makes a bit different. I use pepper, salt, nutmeg and cloves.
ReplyDeleteif you are using nutmeg that is very Swedish-friendly :)
ReplyDeleteI love slow -cooked, falling-apart, melt-in-your-mouth meat. I can imagine your family enjoying this together.
I am making cookies. I think the kids and I will have milk and cookies and vegetables for supper tonight. :)