Wednesday, June 29, 2011

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.

Wednesday, June 22, 2011

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.

Wednesday, June 15, 2011

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.

Wednesday, June 08, 2011

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!

Wednesday, June 01, 2011

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?