Looking for some repose from all the pink sparkly hearts and frilly red roses? Welcome to this space - a place where there are no cute frosted cupcakes or pink macarons nor will you find adorable red velvet desserts for two or pillowy puffs of pastel colored meringues. Instead, I give you a roasted chicken!
Do not get me wrong I am not your anti-romantic out to stamp Cupid with his own arrow. On the contrary, I am a true romantic at heart and find huge joy in French toast in bed, champagne under the moonlight and picnics at the foot of a mountain. I just find these things hit the heart more effectively when you least expect them and not arranged once a year on a day so commercialized that people crumble under the pressure. Nothing sexy about that!
My man is in Stockholm the whole week, but he did get a little surprise when he opened his suitcase and found a small red heart I cut out of cardboard, with a Rocher chocolate tied to it with a red ribbon. Happy Valentine’s - my way!
My surprise was Soeren cuddling up to me all sleepy eyed early yesterday morning, “Dad told me to give you a big kiss!” he said “but I am not going to give you the dad kind of kiss, ok?” And then gave me a small box of boozy chocolates. Happy Valentine’s - his way!
That was the height of our V-Day! And that was that and for us, in our own way, special. We’ve been together for 14 years and by now know a day like Valentine’s is not going to bring more magic to our relationship. We have it already, on some days more and on other days less. We love, we argue, we kiss, we make up!
We won’t be seeing each other this week not until till Sunday and then we only have the evening together before he flies off to Stockholm again. He’ll be back Friday night and I’ll be on my way up north to Münster to work on styling and shooting a cookbook by Lisa Nieschlag - her third in the Anni series. I am fairly excited about this project, because for the first time I have been booked purely as a food stylist and will be working together with photographer Julia Cawley. It’ll be different: for once I can focus only on beautifying the set. It’ll be fun: the three of us have been corresponding for several weeks behind the scenes and I already feel the fabulous connection between us. There’ll be more: and because we harmonize so well, we’ve already got a second project underway.
I hope, when I return I will have a few pictures of the things that went on behind the scenes of a photo shoot to share with you.
For now I am taking you back to good old rustic home cooking, pepped up a little with exquisite flavors. A divine corn-fed, free-range chicken, roasted so slowly that all the beautiful flavors are locked into the moist flesh. Flavors of powerful garlic, tangy lemon pepper and boozy Grappa come together here, served with lemony parsnip fries - aren’t you glad you came over!
This is the kind of dish I like to bring to the table after a busy week. The oven does most of the work leaving me plenty of time to relax and catch up with the family. A glass of red wine, lots of hugs and cuddles and a few kisses - and it does not have to be Valentine’s Day.
Talking of food styling, over at the Plate to Page website we have a little treat for all the budding food stylists out there. Culinary consultant extraordinaire and author of the awesome The Food Stylist’s Handbook Denise Vivaldo, gives an inside look at her career as well as the world of food styling. We’re very excited to present to you A Stylish Devotion to Food. Don’t forget we’ll be in Somerset, UK from May 18 to 22 for the third From Plate to Page Workshop. If you’d like to join us for the 2.5 days check out all the details here.
The details are as follows:
When: Tuesday 3rd and Wednesday 4th April
Where: Nasimi Beach, Atlantis, The Palm, Dubai, United Arab Emirates
Your Instructor: Meeta K. Wolff
Your Host: Sally Prosser
Finally the Monthly Mingle has kicked off again this month again and we are over at Hila’s from Add to Taste all the way in South Africa. Her theme this month is Heart Healthy and I am sending her this slow roasted chicken with many hugs and thanks for hosting the MM this month Hila!
Stay healthy and see you next week.
You might like these heart healthy ideas from WFLH:
|Asian Chicken Red Cabbage and Peach Salad||Cannellini Bean Salad with Olives and Ricotta||Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella|
All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First