Sticky Toffee Apple Cake


Sticky Toffee Apple Cake (0058) by Meeta K. Wolff 

Weekends and it’s time to let go a little. My weekdays are lost in a whirlwind of rushing between to dos, chores and tasks. Although I take the time to visit my “islands” throughout the day, I realize it’s hard to really relax the mind entirely. I am constantly checking and re-checking making sure I am on top of my list. I could not imagine it any other way, really. It’s me, it’s what makes me tick. The surplus energy I have drives me through the day.

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Minty Peach and Watermelon Salad with Feta Cheese


Watermelon Peach Feta Salad (0005) by Meeta K. Wolff 

My dad always says that I “steal time”. Steal time from a packed day to do things that relax me. I call them “islands” that I integrate throughout the day when doing chores or working on projects.

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Roasted Tomato Aubergine and Tahini Tart


Roasted Tomato Aubergine and Tahini Tart (0009) by Meeta K. Wolff 


It looks like such an elementary word written on a blank piece of paper. As my cursor blinked at the end of the word however, I realized the substantial weight change actually carries. We are never quite easy accepting a change in our lives, after all it means stepping out of a comfort zone, perhaps one we have known and accepted for all of our lives. Even if the change is one that is sought for and aspired towards, it still means taking a risk, grabbing an opportunity and doing it differently. Changes can be frightening, intimidating and compelling. Changes can also be refreshing, challenging and innovative.

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Plate to Page: Putting the Work back into Workshop


P2PGroup_TaubachPhoto: Simone Van Den Berg

“You really came all the way from New York for Plate to Page?” 
With a look of inconceivable marvel on his face, my husband asked this question on the last evening of what became known as the WORKshop: where the work was put back into workshop!

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Gruyere Bacon Leek and Sun Dried Tomato Spätzle


Gruyere Bacon Leek and Sun Dried Tomato Spätzle (0005) by Meeta K. Wolff

Mention pasta and one envisages a sturdy nonna shaping and kneading dough for fresh ravioli in a rustic kitchen. She dusts the well used kitchen countertop with flour, rolling, kneading and filling the pliable dough. However, if I were to tell you that Germans can make pretty incredible pasta too would you believe me? 

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