My sister keeps asking to see what I’ve been cooking and eating, and while this may be of interest to no-one but her, it’s something to do 🙂
Firstly, on Monday I made a second attempt to find a plant nursery that had eluded me last week – and I’m so glad I persevered. Here was my haul: two types of chard, the same of lettuce, sage, basil, Italian parsley, chives and thyme. The same day Nepal confirmed its second official Covid-19 case, and at 6 am yesterday, Tuesday March 24, the country went into lockdown. Borders are closed and all flights, domestic and international, cancelled.
Yesterday I mostly munched on baguette with rillettes (both from Vino Bistro) and went for something easy: spaghetti aglio, olio pepperoncino. There are few things to rival this for speed, ease and satisfaction, and it’s rare that I don’t have what I need to make it: the name of the dish is its ingredients list, after all. I let the garlic get a little too dark, but still delicious.
Today I made a riff on this quiche recipe here. With so much time at home, it was easy to make in stages, and I took advantage of my new plants — the chard can take it, but I may have been a little premature with the chives and basil; I hope they survive my bit of pruning. It’s the second tart I’ve made from David Lebovitz’s website, and when all this is over I may have to get myself a copy of his recent cookbook, as both have been excellent. And this will last me for a while! (Or it should)
In other news, last week I picked up a white azalea plant to keep my pink anniversary one company; the latter was all decked out just a few weeks ago, and yes, I know it needs a new pot.
Finally, kittehs. Take care and stay safe, everyone!blooming azaleas, herbs and plants, kittehs, lockdown cooking in Kathmandu