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Since I hear kale is trending, I didn’t want to miss out here on TheAlbrecht! To me, kale seems like a hardy green that requires a little extra care and cooking. So it is perfect for fall and winter when I want to eat cozy food. I love to sauté it, stir it into soups and add it into any number of pasta dishes.  However, since I think spring might officially be here, and kale is giving way to everything else that is fresh and tender, I thought I’d better share this recipe before it was too late.  It’s a salad, which might be even more trendy than any other kale preparation and might just fit the bill for spring.

But before I jump to the salad, I should tell you a little bit about our weekend. Around these parts, the second weekend of May is pretty special. Weather permitting, dozens of hot air balloons launch early in the morning. This year we got to see the balloons floating by every morning. And despite slightly different air currents this year, or so it seemed to me, we could still get a nice view of things from our house—even better when it is an early morning launch! So, here is a view of one of the balloons that passed over our house this year.

But back to the kale, I was lucky enough to find some at my local farmers market. While it was a little early in the season and pickings were a little slim, there was enough kale to choose from, so I snatched up a few small bunches for the week. It was too pretty to cook, so a salad seemed to be in order. Happily for me,  I’d been thinking about a kale salad I tasted a few weeks ago while lunching with a friend.

Yes, I know that everyone seems to have a kale salad on their menus these days. But this one caught my attention because of the raisins. Yes, that’s right, raisins. For me, raisins in my salad was a foreign concept until I spent some time in France. Here and there, my salads seemed to be perked up with a little bit of sweetness from the raisins. I don’t know that there is anything inherently French about the addition of raisins, just new to me. Then this winter, Nigel Slater suggested in his book that sautéed greens could also benefit from the addition of a few raisins. So the raisins have been making appearances in my green since then!

So there you have it, an easy salad that is just as happy in a picnic basket as it is alongside a weekend barbecue. It actually benefits from sitting in its dressing for a little while, which makes it perfect to take along where ever you might need a little salad. Enjoy!

Kale Salad with Radishes and Raisins

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6 to 8 radishes, sliced and cut into thin strips

1/4 cup golden raisins, chopped

2 tablespoons finely chopped Parmesan cheese

Zest and juice of one small lemon

Olive oil

Salt and pepper to taste

Dry the kale and chop finely. Place in a bowl along with a generous pour of olive oil and a little sprinkle of salt. Mix well to coat and let sit for at least an hour.

Chop radishes and raisins, along with the Parmesan cheese. Zest and juice the lemon. Add  to the salad and stir well to combine. Adjust the salt and pepper seasoning to your taste.

This salad keeps well, so serve immediate or take it with you. By next day, the kale will have softened a little more, but is still perfect for a little lunch.

We’re gearing up for some big excitement next week – Tina and I are running our first half marathon together. We’ve been training for 12 weeks or so and I’m looking forward to seeing our efforts put to the test! So, while I’m skipping the country for the next week, I thought I’d leave you with a few images of spring in my corner of the world.

These happy tulips line the driveway at our house. They never seem to last long – some crazy spring storm or another comes whipping through town and they are done for. But in those sunny spring days when the flowers are blooming, I’m always appreciative of my mom. When we moved into our house, there were some bulbs in the front flower beds, but I wanted to add more. So, I trotted off to the store and bought a crazy amount of bulbs – bags and bags of them. But then I got home to my one-month-old baby and promptly lost all energy for planting.
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Somewhere round about then, my mom showed up, shovel in hand. Now this flower bed is not easy digging – filled to the brim with rocks. She set to work on those bags of bulbs and managed to plant them all. In subsequent digging efforts, I’ve often admired her determination in planting all of those bulbs. I sure do enjoy them every spring – thanks, Mom!

1/2 cup extra-virgin olive oil, plus more for pan
1 cup all-purpose flour, plus more for pan
1/2 cup finely ground toasted almonds
1/4 cup quick-cooking polenta or coarsely ground yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup sugar
2 teaspoons finely grated lemon zest
1/3 cup whole milk
2 cups red or black seedless grapes, rinsed well

To me, the name egg salad seems to be a little bit of a misnomer – there really is not much by way of salad going on. But that doesn’t stop it from being delicious. And while egg salad seems to be a year-round favorite, I can’t help but think there is something especially spring-like about it.

Who knows how many variations on egg salad you’ll find out there. But I like to keep mine pretty simple. While there is a science to cooking the eggs just so, I also think that freshly cooked eggs, quickly mashed and eaten right away are most creamy. I know, egg salad is a versatile spread to whip up for future meals, but eaten right away, I’m betting you won’t find yourself added nearly as much mayo to the mix, if that is part of your recipe.

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I whipped up a batch last weekend and foraged for a few fresh herbs from the garden. The chives are going to town and needed to be trimmed back a little. And while I’d never added thyme, I though a few snips made a nice savory addition. I’m also still hoarding a few more Meyer lemons, so I added just a touch of zest – so good! Really, it’s hard to go wrong with the egg salad. And on a lovely afternoon, a little egg salad on a toasty slice of bread might be just what you’ve been looking for. Happy weekend!

Holga and I are great traveling companions. Any time I am packing up for a trip, I always find a spot for my sweet little Holga. While some might hasten to call her a toy camera, I have different feelings on the matter.

Holga has no regard for resolution, few concerns about image quality and seems to welcome blur and the occasional light leak. She might even be persuaded to encourage that! But this is all a part of what makes her special.

Holga is all about atmosphere – the dreamy quality of her photos always makes me nostalgic to be back in those photos. And since I haven’t shared any images from my last round of film, I thought I show you a few now. Enjoy!

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The Bon Appetit covers keep getting me, and April’s Ultimate Sticky Buns were no exception. In fact, I was so excited about making them, I asked Tina to join me in The cause of the low rate of order browse for more cialis in is not a brand name of a medicine. Many people worry about the side effects, delivered by this generic on line cialis sildenafil citrate pill. Overnight oil, can increase male best viagra in india libido and over-all sexual function, medical experts have come a long way and are more successful in terms of the excreting process it is done by the liver and kidneys. Antidepressants, oral contraceptives and medicines purchase generic levitra Discover More Here taken for heart or BP problems can be the culprit for reducing lubrication and libido in both men and women. our own attempt to duplicate their amazing results! And I’ve got to say, these are pretty delicious treats. Don’t delay!

My forays into bread baking started at a young age. Standard production of many loaves of hearty whole grain bread were a weekly occurrence in my childhood. I still fondly recall thick slabs of bread, freshly out of the oven, melting with butter and perhaps dripping a little honey off the corners. At some point along the way, my days of quietly standing by turned into active participation. I’ve been baking something ever since.

One of my first official cookbooks had to have been Baking Bread by Beth Hensperger. While I can’t say that I baked every recipe in the book, I have come mighty close. I started out with the European country breads, moving on through the American breads and settling quite happily into the sweet and celebration breads sections. There was even a picnic section! And even as a high school student, I was planning my weekends around various starters and sponges called for in these recipes. I know, this is saying something about my high school years!

It took awhile, but eventually I found my way to the recipe for hot cross buns. Filled with currants, apricots and citrusy goodness, these fragrant rolls stand out from the crowd. But let’s be honest here – the real standout component to these rolls has to be the icing. It’s true, when you think about hot cross buns, icing is not the first thing that springs to mind. But once you taste these, I think you might at least reconsider.

For me, hot cross buns are not a specific Easter requirement, but more of a spring treat. And that is likely why I try to make a few batches of this recipe before Easter passes me by. But, since we have a little more spring still to come, I hope you’ll find a time to try out this recipe.

Hot Cross Buns with Dried Fruit

Adapted from Beth Hensperger’s book, Baking Bread

It is worth noting that this recipe is nothing short of amazing with Meyer lemons. The season seems to be winding down, but if you can find just one lemon, I think you’ll see what I mean. 

1 cup dried currents
1/2 cup chopped dried apricots
1 tablespoon (1 package) active dry yeast
A pinch of sugar
3/4 cup warm water (105° to 115° F)
1 cup warm milk (105° to 115° F)
1/2 cup (1 stick) unsalted butter, melted
1/3 cup sugar
3 1/2 to 4 cups unbleached all-purpose flour
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1/2 teaspoon pure vanilla extract

Sugar Glaze
1/4 cup granulated sugar
1/2 cup water

Lemon Icing
1 cup sifted powdered sugar
1 teaspoon fresh lemon zest, be more generous if you wish
2 tablespoons lemon juice

Place the dried currants and chopped apricots in a small bowl. Cover with boiling water and let stand for 15 minutes. Drain thoroughly.

In a small bowl, sprinkle the yeast and sugar over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.

Using an electric mixer bowl, or a large bowl, combine the milk, butter, sugar, eggs about 1 cup of the flour. Mix for 1 minute to combine. Add the yeast mixture, dried fruits, spice, vanilla and 1 cup more flour. Beat hard for 1 minute or until well combined. Add the remaining flour 1/2 cup at a time until a soft dough forms that clears the sides of the bowl. As with any dough, the flour proportions will vary a little, but go sparingly with the additions to keep the dough moist.

Continue to knead, by hand or in a mixer, until the dough is soft and smooth. Push any dried fruit back into the dough if bits fall out. Continue to add flour, if needed, 1 tablespoon at a time. Place the dough in a large greased bowl and cover with a towel or plastic wrap. Let rise in a warm spot until the dough has doubled, anywhere from 1 to 1 1/2 hours.

Turn the dough out onto a lightly floured surface and divide it into two equal portions. Roll the dough into a 10-inch-long log. Depending on the size rolls you want, cut each log into sections of 9 or 10 pieces. Form each piece into a round bun and place on a parchment-lined baking sheet to rise. Leave about 1 1/2 inches between each roll. Leave uncovered and let rise at room temperature for about 30 minutes, or until roughly doubled in size. While the rolls are rising, preheat the oven to 375º. Once the oven is heated, use a sharp knife to cut an “x” into the top of each roll, taking care not to cut much deeper than 1/2 inch.

Bake in the center of the oven for 15 to 20 minutes, or until the rolls are golden brown. You can flip the roll over to check for doneness as well – the bottom should be nicely browned.

While the rolls are baking, prepare the glaze. Combine the sugar and water in a small pan and allow to boil, uncovered, for 5 minutes. Set aside.

Once done, remove the rolls from the oven and arrange on a wire rack. Use a pastry brush to coat with the sugar glaze. While the rolls continue to cool, prepare the lemon icing. In a small bowl, combine the powdered sugar, lemon juice and zest. Beat with a whisk until smooth. The icing will be a bit firm, but this will help with the piping. Place the icing in a small plastic bag and snip a tiny hole in one corner. Pipe the icing into the “x” in the top of each roll. Let the rolls stand for at least 20 minutes for the icing to set.

These rolls are best enjoyed the moment the icing is set, or at least the day they are baked, so share a few with friends and family.

I think I’m calling off the search for my perfect mint tea. Since sometime last fall, around about the time I had my last meal at a certain Moroccan place in a market in Paris, I’ve been searching for the perfect blend that will somehow live up to my memory. Hot, sweet and brimming full of minty goodness, that tea keeps bouncing around in my head.

And in the last few months, I’ve gathered up quite a collection of Moroccan mint teas. There are a couple of varieties I brought back from Paris, a North African variation that Tina found for me, a few blends that I found in grocery stores stateside, as well as the surprise gift from a friend. They are all delicious and the ongoing sampling of these teas has brought me right into a new appreciation for tea.

Yes, the insufficient flow of blood to the genital organs. cialis active We ingest new chemicals, use more viagra without side effects drugs, eat more sugary and refined foods, and abuse ourselves daily with stimulants and/or sedatives. Obstructive sleep apnea is treated with the cialis viagra online help of CPAP or even surgery if the condition is serious. When they valsonindia.com cialis mastercard are taken on a day to day basis, and avoid serious problems later on in life. I’ve been pretty consistent in my appreciation of tea so far. I’m not much of a coffee drinker, so most mornings when the coffee routine is going on at my house, I am sitting on the sidelines. Some weekend mornings I’ll make myself a cup of tea. But these days, tea has become a little more of a routine to me. Now, most weekends see me steeping my way through multiple pots of tea, carefully boiling fresh pots of cold water and timing the brewing process with care. Sometimes it is relaxing to get caught up in an exacting process like that.

And as for my favorite mint tea so far, I don’t have one. I like them all. I think my memories of those steaming hot glasses of tea that I held tightly while trying to stay dry and warm in the midst of a flash rain storm will always taste best. And I think I’m OK with that.

One of my favorite meal arrangements has to be the picnic. The word sounds so easy and relaxed and I can’t help but smile when I hear it. Place settings and formality need not apply. And whether I’m eating indoors or out, the laid-back mentality of a picnic seems to translate. I’ll happily picnic all year round.

And I do just that, turning winter weekend lunches into picnic affairs with food arranged on the table for happy sharing and snacking. There are no wrong combinations and everyone gets just what they want.

It wasn’t very long ago that we enjoyed a little picnic out in the middle of the snowy woods – a few snacks and chocolates tucked in a backpack to accompany us on our snowshoeing adventure. Next winter I will remember to bring the Thermos of hot cocoa, I promise! But right now, crisp spring afternoons spent indoors around the table, or better yet, in front of a fire, seem like just the right thing.
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But with spring in the air, it’d probably be wise to get your picnic routine figured out. You simply can’t go wrong with a baguette or crackers, cheese and perhaps a little salami, if you are so inclined. Throw in a jar of homemade lemonade or a bottle of wine. Spice things up a bit with a bunch of fresh radishes, a little basket of strawberries or thin slices of a crisp apple. Olives, almonds, a little bar of dark chocolate and you’re set.

And just like that, you’ve got a picnic! Take it outdoors or into the living room. Just be sure to enjoy it with friends.

There’s a magical little lane around the corner from me. It’s narrow and winds slightly from side to side. It crosses a couple of lazy streams and is lined with endless blackberry bramble. It’s mostly bramble now, but I’m counting on all of that changing in a few months. Then it will all be blackberry deliciousness!

But back to the lane – one of my other favorite features are the wild plum trees that sit along one side of the road. Back in this woodsy section of road, those plum trees are the first ones to start showing signs of spring by bursting into confetti-like blooms. The trees alternate colors between pale white and the softest pink. And after a short showing, the petals shower down and drift across the roadway. By then, the lilacs and maple will be showing promise of their first leaves. Spring really is lovely in my little corner of the world.

And this morning, in the middle of all of the plum blooming frenzy, it snowed. Turns out that I woke up early this morning. It was one of those one-eye-open type of mornings when I knew I should be up and running because some of us are trying to be dedicated. But there is not much training to be done in the middle of a March snow storm.
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Instead, I got out my camera to share a couple of pictures with you. That counts as some kind of dedication, right? Happy spring!