Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Pasta with creamy chanterelles and toasted almonds

by Jeanne Horak on October 24, 2011 20 Comments in Pasta & rice, Vegetarian

PastaChanterellesToastedAlmonds © J Horak-Druiff 2013

They say that travel broadens the mind.  I can certainly attest to that, but I could also add a few other talents that travel has.  It empties the pockets and fills the camera memory card. It broadens the beam (so to speak!). And it decks the halls with useless knicknacks from a thousand eager street vendors in strange and exotic lands.  Knicknacks that need storing or dusting or cleaning.  Or that can break.  I myself had a lovely collection of breakable knicknacks (many shaped like cats – let’s draw a veil over that!) as a teenager – but these soon dissipated when I moved home and had to do my own dusting/storing/cleaning!  But I still have friends who indulge.  One friend brings back fridge magnets from every destination she visits; another brings back a coffee mug; and yet another collects snow globes from everywhere she’s been.

 

Strozzapreti

But the wise ones among us (myself included) have realised that there is only so much space in your house and time in your life that you can devote to storing and caring for these mementos, however quirky and covetable they may initially look.  Far wiser (and easier on the storage space) to bring back FOOD!  Take me to a tourist tat shop in foreign parts and I will easily walk out with nothing.  Take me to a foreign supermarket… and the airlines will already be rubbing their hands in glee at the thought of the giant contribution my excess baggage fees will make to their coffers. You’d think with the rampantly globalised world in which we live there would be very little by way of supermarket items that would not be available everywhere.  But you’d be wrong. Sure – you can usually get things in speciality shops if you really try, but I am talking about buying stuff that is considered boring and everyday in one country that is a major speciality item (or unobtainable!) in another – and it’s seldom what you expect it to be.  Friends from Switzerland and Sweden have both  left London with their suitcases stuffed with Galaxy Minstrel chocolates. Another friend in South Africa longs for Jaffa Cakes. And me? I leave South Africa with my suitcase full of green figs in syrup, Melrose cheese spread, and Peppermint Crisp chocolates.  In fact, wherever I travel I make sure I come back with some sort of foodstuff that I struggle to get over here in London.

Chanterelles

Which is precisely how I came to be standing at Frankfurt airport a few months ago, being told to unpack my hand luggage by a fairly humourless German gentleman in uniform (is there another kind?!).  As I unzipped my bag, I racked my brain for what could have set off the security alarm bells.  My camera (the usual culprit)?  My metal keyring that is unhelpfully shaped like a pointy star that clearly looks like a lethal ninja weapon on an X-ray machine?  Erm, no.  The offending item was a parcel wrapped in damp newspaper.  My heart sank as he lifted it out of my  bag.  When I had left Meeta‘s house, the parcel had been neatly wrapped in those frozen ice packs that consist of a number of cells of liquid.  After a 2 hour train journey and the usual crawl through airport formalities, this had all defrosted and had turned from solid ice into liquid of considerably more than 100ml.  The whole soggy mess looked about as suspicious as can be and was clearly in contravention of security regulations.  Gingerly, he unwrapped one corner until he could see the cells of liquid.  “And what is this?”,  he asked.  “Erm… Bratwurst”, I said in a small voice, helpfully adding “from Weimar”.  “Ah, Bratwurst. OK”, said he, carefully rewrapping my contraband non-frozen liquid and handing the package back to me with a smile.  Evidently it’s fine to violate airport security regulations if you are merely doing it to enjoy some authentic German cuisine in the comfort of your own home!

My two subsequent forays into the world of cross-border food trafficking have been somwehat more circumspect and have steered clear of messily defrosting sausages. The first involved arriving back at Heathrow from a weekend in Rome with numerous packs of strozzapreti pasta.  Yes, you can get pasta here in the UK.  No, it is not the same quality as the stuff from Italy.  And besides, when last did you see Sainsbury’s call a line of pasta “priest chokers” (which is exactly what the name means)?  Too good to pass up.  My other recent edible souvenir was carried back from Munich, cradled in my arms like a newborn:  half a kilogram of fresh chanterelle mushrooms.  Most people come back from Oktoberfest with a beer mug, a novelty hat and a hangover.  Me?  I come back with mushrooms.  In the UK they cost about £16 per kilo. In Munich?  Less than £10 per kilo – and they are available on every street corner, not only at places like Borough Market.  Can you blame me for buying them?

Wanting to use these two edible souvenirs together in one dish, I decided on a creamy chanterelle pasta.  I wanted to add some crunch as a conterpoint to the almost meaty mushrooms and the al dente pasta but did not have any spring onions in the house – so instead I added some lightly toasted almonds which worked a treat to bring out the nutty flavour of the mushrooms.  The dish felt super-decadent because I used a lot of chanterelles, but you could easily get away using less. Add a fresh green salad and a glass of wine (the mushrooms are meaty enough to cope with even a Pinot Noir) and you have an indulgent midweek meal for two.

ChanterellePastaFinal

CREAMY PASTA WITH CHANTERELLES & TOASTED ALMONDS (serves 2,generously)

Ingredients:

160g dry pasta
1/4 cup slivered almonds
15g butter
2 large shallots, finely chopped
2 cloves of garlic, crushed
400-500g fresh chanterelle mushrooms
50ml white wine
75ml single cream
salt and freshly ground black pepper to taste

Method:

Carefully wash the chanterelles – they have lots of nooks and crannies and easily collect dirt and foreign particles, so they do need a good wash.  Do not immerse them in water – they will absorb it and become unappealingly soggy – far better to rinse them under running water and carefully pick off any stubborn bits of dirt.  Lay them out on kitchen towel to dry and slice larger ones in half.

Cook the pasta in plenty of salted water, according to the package instructions.

While the pasta is cooking, toast the almonds over medium heat in a dry non-stick frying pan.  Watch them like a hawk and turn frequently so that they don’t burn, and remove from the heat when they start to brown.

In a large heavy-bottomed frying pan, melt the butter and add the shallots and garlic.  Once the shallots are translucent, add the chanterelles and cook for about 4 minutes, until they are heated through. Add the wine and allow the liquid to evaporate before adding the cream.  Allow the cream to heat through and remove from the heat (if you want to add more liquid to the sauce, add ladlefuls of the pasta water and mix well).  Test for seasoning and add salt and pepper to taste.

Drain the pasta and return to the cooking pot.  Add the chanterelle sauce and mix well.  Spoon into serving bowls and top each bowl with a handful of toasted almonds.

More deliciousness for you!

  • Saturday Snapshots #135Saturday Snapshots #135
  • Saturday Snapshots #264Saturday Snapshots #264
  • Eggstra, Eggstra, read all about the EoMEoTE#17 roundup!Eggstra, Eggstra, read all about the EoMEoTE#17 roundup!
  • Saturday Snapshots #189Saturday Snapshots #189

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #165
Café Ferdinand and Strandflickorna Hotel, Lysekil (West Sweden, Part 2) »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Astrid says

    October 24, 2011 at 4:52 pm

    Hahaha Jeanne! I am curious what you would bring back in your bags from a trip to Vienna!
    Bit I totally understand: I always have more edible things in my luggage when I come home from Ireland or London than nice knickknacks for my family !

    Reply
  2. Ailbhe says

    October 24, 2011 at 5:27 pm

    Absolutely always bring back foodie goodies from my travels. It prolongs the holiday too – just eaten a bar of wine chocolate I brought back from Oz last year and it was fantastic. Immediately brings me back to the sunny day I bought it at a vineyard in Margaret River. Sighs!

    Reply
  3. Cookin' Canuck says

    October 24, 2011 at 6:34 pm

    I love that the German security officer let you through with a smile when he found out you were carrying bratwurst! This pasta is absolutely gorgeous and is truly making me hungry.

    Reply
  4. Helen @ Fuss Free Flavours says

    October 24, 2011 at 6:38 pm

    I am very joyful that we are driving to our holiday in France next week. The cottage has a washing machine so I can forgo most of my clothes to make room for food on the return journey.
    This week I an concentrating on emptying the fridge.

    Reply
  5. Denise @ TLT says

    October 24, 2011 at 7:27 pm

    Haha! And suddenly taking bratwurst felt a bit strange, right?!
    I totally recognize this. I always wonder what the security people will think when they see my suitcase on screen. It’s probably better if I don’t know that;)

    Reply
  6. Kavey says

    October 24, 2011 at 9:07 pm

    Haaa YES!
    I resemble this!
    When we came back from Lebanon earlier this year, we had to buy an extra suitcase and were 17-18 kilos over the weight we’d taken out there with us!!!

    Reply
  7. Móna Wise says

    October 25, 2011 at 7:56 am

    This looks amazing Jeanne. I love chanterelles for their meatiness.
    I think that traveling in Europe w eget away with being able to tote a lot of
    products in our suitcases from country to country but do not try it heading
    to the US or Canada. They are horrible for taking all your goodies and sometimes leave
    nice little notes in your rifled through luggage explaining why!
    I love your blue plateware too Jeanne. It is gorgeous.

    Reply
  8. Sylvie @ Gourmande in the Kitchen says

    October 25, 2011 at 8:59 am

    Food is definitely my favorite kind of souvenir to bring back from vacations. You should see our suitcases when we came back from France!

    Reply
  9. Kit says

    October 25, 2011 at 8:59 am

    Love the story of your bratwurst smuggling… and the fact you got it through! I totally agree with food souvenirs rather than bric a brac. I used to come home from Italy loaded with olive oil, parmesan and all sorts. now my mother brings food parcels of Bendicks Bittermints, dark chocolate Hobnobs and ChocoLeibniz when she visits.

    Reply
  10. Gail says

    October 25, 2011 at 10:52 am

    We came back from France with foie gras, wine, a lot of peppercorns of different hues and fleur de sel. In fact we seem to plan trips to France around how low we are on seasoning…

    Reply
  11. Jaclyn says

    October 25, 2011 at 3:22 pm

    Trying so hard to avoid carbs at the moment. This is no help at all Jeanne… Yummy! What a gorgeous combination of chanterelles and toasted almonds.

    Reply
  12. PinkPolkaDot says

    October 25, 2011 at 7:48 pm

    No, No,
    no!!!! I am soooo trying to eat less!!
    um,but this pasta dish sounds wonderful!!

    Reply
  13. Kevin (Closet Cooking) says

    October 26, 2011 at 12:58 am

    What a great way to enjoy those amazing chanterelle mushrooms!

    Reply
  14. Neil | Butterfield says

    October 26, 2011 at 6:44 am

    Great post and you are fortunate to not get stopped with your food trafficking lol.

    Reply
  15. Simone says

    October 26, 2011 at 10:19 pm

    O that bratwurst story had me laughing out loud Jeanne! I totally forgot in the end to bring back bratwurst when I was in Weimar and stupid too since I was by car which makes it a lot easier to dodge eager custom officials. Chanterelles are fairly easy to find here but yes, they are expensive. It always amazes me how you guys in the UK have stuff in your supermarkets that is rare on non-existing here but I guess that goes for every single nationality as you say…
    Love this pasta and gonna make it!

    Reply
  16. Ash says

    October 27, 2011 at 11:43 am

    Jeanne, I didn’t even read to the end of the post, having been side-tracked completely at ‘travel broadens the beam’. I haven’t heard that expression since my dad used to say ‘Jeez, you should see old so-and-so, she’s getting a bit broad in the beam!’. It was always women, never men who developed a ‘beam’. Thanks for making me laugh 🙂 Now, I’ll go back and read the rest!

    Reply
  17. Cesi O | recetas faciles says

    October 27, 2011 at 2:55 pm

    First of all sorry for my English, I’m from Latin America. This post if you are interesting, we talk about everything, food, travel, customs officers … haha:)
    I have relaxed …
    Cesi O

    Reply
  18. Partyista says

    October 30, 2011 at 10:29 am

    Funny story you have here. I’m also guilty of bringing edible stuff in my luggage when I get back home from travelling. This, btw, is a delightful way of preparing chanterelle mushrooms!

    Reply
  19. Wade | Wellness says

    November 4, 2011 at 11:52 am

    Nice to hear that you like stuff from South Africa. I am from South Africa. Have you ever tried our biltong?

    Reply
  20. wine australia says

    January 10, 2012 at 6:29 am

    This is a pasta dish that I have never tried before. I am studying the recipe in hopes of making the dish.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Potted smoked salmon with quick pickle apple slaw
  • Discovering the wines of Pays d’Oc
  • Cranberry pistachio Bircher muesli – a Pret-a-Manger fakeaway
  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
How to sautée Brussels sprouts
Gem squash 101: how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara

Featured on

Also available on

As a girl who lived more than half her life in the As a girl who lived more than half her life in the African sun, February and March are the hardest months for me to bear in the UK. All the excitement of Christmas and New Year has faded; the credit card bill has arrived; the sun is still setting before I finish work; and the snow that we all hoped for at Christmas finally arrives and disrupts everything. This is why, every year in Feb/March since I moved to the UK (other than the year I broke my femur a week before I was due to fly!), I decamp to South Africa for 2 weeks to visit my family and get my fix of vitamin D (and vitamin Sea!).

This week I should have been here - the Beacon Island hotel in Plettenberg Bay, which I have been visiting since I was about six years old. It is where I go to lift my spirits and clear my head. But for the last 2 years, Covid has meant that I have not been able to go home - or see my family. 

For the most part, although I miss travel, I am secretly quite liking taking a breather and being able to be home without FOMO for a while. But not being able to see my family has been incredibly hard, particularly as I have no family in this country.  And my blood boils at people bending the rules (a dentist appointment in Tenerife when you live in Manchester? Seriously??) to go on holiday while I have not seen my clinically vulnerable brother in two years. Covidiots.

But you can bet your bottom dollar that as soon as vaccinations are widely rolled out and international travel becomes practical again, I will be on a plane to South Africa so fast it will make your head spin.

Where will YOU head to first once we are able to travel again,  and why?
Love is in the air... 💕 Are you making a speci Love is in the air... 💕

Are you making a special dinner for your sweetheart tonight? This potted hot-smoked salmon with a pretty pink apple and red onion pickle is easy to prep and oh-so-delicious! It's also gluten-free if you serve it with GF crackers. Full recipe now on the blog - tap the live link on my bio to view. 

Are you doing anything special to celebrate today? Let me know in the comments! 💖
Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
Me, turning around and walking out on 2020 like a Me, turning around and walking out on 2020 like a bad romance...

And while we are on the topic, can I still get a refund on the first week of 2021? Not sure it was fit for purpose... 🤣 Either way, I am putting on my brightest dress, fixing my eyes firmly on the future and walking purposefully towards it (bottle of wine optional but always welcome!). 

I don't make resolutions at new year, but I have been thinking about what positives I want to carry forward with me as I walk away from the car crash of a year that was 2020. For me, some big positives have been:

* Working from home, in terms of increased flexibility, increased productivity and increased visibility - I definitely hope never to have to work in the office 5 days a week again. 
* Better and more regular exercise. I ran 585km in 2020, probably as much as in all previous years put together - let's see what I can do in 2021!
* Better connection  and more video calls to faraway friends and family. Why have I not always made video calls?? 

I don't think we need to even mention the many negatives of the last year, but I am curious to know if you took any positives away from 2020? Let me know in the comments 🙂

Onwards and upwards!
One last look back at the kettle of crazy that was One last look back at the kettle of crazy that was 2020 before we dive headlong into 2021... 

I am guilty of not posting as much as I would have liked to in 2020 but as it turns out, I find it hard to be on social media much if I am not in a good headspace. Who knew... 😜 A lot of my posts were memories of previous trips but a huge thank you to you all for indulging my travelstalgia (if that is not a word, it should be!), coming along for the ride, liking, commenting, and sharing your thoughts. 

So I give you my #topnine2020 posts, in order of most likes over the past year. Left to right, starting top left, we have The Shard in London; my sesame ginger Brussels sprouts; Keukenhof garden tulips; Christmas at London's Spitalfields market: Carcasonne; my sticky plum upside-down cake; Singapore shophouses; Grenada harbour; and a raspberry & hibiscus G&T.

Here's to making new memories in 2021, and wishing you all a year of abundance x
So how was your Christmas day yesterday? In this So how was your Christmas day yesterday? 

In this year that has been so hard on so many people,  I hope you had somebody to share it with; enough food to feel replete; and warm place to eat. I know it was  not the Christmas that we all wanted, but it was definitely the Christmas that reminded us to count our blessings. 

One of the blessings at my table was one of the best Brussels sprout recipes I have ever had - roasted sprouts with chorizo, hazelnuts and thyme - and with only 4 ingredients, so simple to make! Trust me, you want to bookmark this one 🔖

For 4 people you need:
* 500g trimmed Brussels sprouts 
* 75g chorizo, chopped
* 15g hazelnuts
* sprig of thyme
* vegetable oil

1. Pre-heat the oven to 180C. Halve each sprout lengthways and toss the sprouts in enough oil to lightly coat. Arrange on a baking sheet, cut side down. Roast for 15 mins or until outer leaves start to brown, then turn over and roast till cut sides just start to colour (about 10 mins). 

2. While the sprouts are roasting,  toast the hazelnuts in a large dry pan over medium heat till light brown, remove and roughly crush.

3. In the same pan, fry the chorizo  till it starts to release its oil, then remove sprouts from the oven and add to pan. Mix well.

4. Tip sprouts into a serving bowl and top with hazelnuts and thyme leaves. Serve hot.
"The soul becomes dyed with the color of its thoug "The soul becomes dyed with the color of its thoughts." - Marcus Aurelius

I think we can all agree that 2020 was not the year that we ordered and was a really difficult year for almost everyone (other than maybe Jeff Bezos...).

I could so easily dwell on all the things I have found hard this year - being separated from my family in South Africa and no realistic hope of seeing them anytime soon; no travel since Oct 2019; the social isolation of living alone in a pandemic; having friends fall ill with Covid; and the huge anxiety brought on by the uncertainty of everything and the complete inability to plan anything (hard for a planner and control freak!).

But as the quote says, think dark thoughts and your soul ends up dark. So I have chosen to dye my soul in the bright colours of things I am grateful for instead: a rewarding job that i can do remotely; amazing friends to Zoom or call around the world; a house of my own that I love; a beautiful running route minutes from my door; and a strong, healthy body.

What colour are you dyeing your soul in this Christmas?

🎄🎄🎄
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

The South African Food and Wine Blog Directory

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.