Spring is making her way to Munich ever so slowly this year. The slow crawl has us impatient on one hand, but right now we’re fighting the clock to September 14, so…all things relative, I’m happy to see time crawl.
It’s been awhile since I posted. I keep wanting to write something, but the last 6 months have been pretty devastating, so the “Bock” as we say in German, to cook nice things is there, but the energy to post about it, less so. Our move out date in our rental apartment, the one we stay in while our own is being fixed, is Sep 14. Fingers crossed and thumbs pressed that somehow we meet all the deadlines, the lawyers keep all the shit moving in the right direction, and the ridiculous man who built our place without the right knowledge, stays out of the effing way. We get angrier and angrier as each day passes.
But with the sun on your face, and the first asparagus showing up in the market and a vacation to sunny (hopefully!) Portugal tomorrow, it’s hard not to be a little happy about spring. I welcome the brief respite from life over here and the chance to see something new, even if I will, as always, desperately miss my little darlings.
Or no longer so little darlings.
I’ve stepped up my running again in the last few weeks, doing my best to hit somewhere between 45 and 50 km a week. Sometimes making it, but sometimes falling short. Yesterday morning I saw a recipe for a healthy looking veggie sushi made with brown rice and asparagus. It looked super tempting, so I picked up the ingredients yesterday and made it today for lunch.
I love all the greens.
I went off piste slightly on a few things, although not much. Instead of lettuce, I just went with some shiso leaves. And in order to make the rolls even more luscious, I added some thousand year old chinese eggs. (Yeah, those weird things in the middle there, which look like deadly poisonous something or other, but taste wonderful, and add a rich eggy creaminess.
To top it off, I added a sprinkle of a nice Japanese spice blend in addition to the tahini miso ginger dressing in the recipe.
It all comes together as sushi does, nothing out of the ordinary:
Sticky brown rice on nori, slices of aspargus, green onion, blanched asparagus, cut up cress, wedges of egg, the tahini dressing, the sprinkle of a Japanese hot pepper blend. Cucumber would have been great too.
Note: eat immediately. I couldn’t eat them all for lunch and later in the afternoon, they weren’t nearly as good.
Will riff on this one for awhile. I especially liked the sticky brown rice, a healthy alternative, which would be great as a base of a poke bowl. Ummmm…
See you from Porto next week! (At least via Instagram).