Postcard from the Countryside

By -


It would not be the first time I have mentioned here, somone left a basket of fruit or vegetables at our door. Yesterday was no different, my dear friend, almost neighbour, and fellow blogger, Ilidia, stopped in. She came bearing gifts from her garden, cabbage, leeks and swiss chard, all of which had been picked only minutes before, now that is fresh !. It´s that time of summer, when our gardens, are in full swing, making it sometimes diffuclt to consume everything that the garden provides. How wonderful to be able to share what has grown in abundance ! My darling friend thank you for your kindness, and most of all your friendship.

xo, Diana

Comments

  1. Mané o bolo da Tia RosaJuly 18, 2012 at 9:23 PM

    You have a nice friend, Keep her :)

    ReplyDelete
    Replies
    1. azoresgalJuly 24, 2012 at 8:23 PM

      Yes I know Mané...gosto muito dela :) Jinhos~Diana

      Delete
  2. IlídiaJuly 19, 2012 at 8:43 PM

    Minha querida, só agora vi o teu postcard :) Deixou-me com um big smile. É um prazer visitar-te, amiga/ vizinha/ prima.
    Beijos
    Ilídia

    ReplyDelete
    Replies
    1. azoresgalJuly 24, 2012 at 8:24 PM

      Obrigada, aparece sempre que quiseres..com ou sem legumes ;)

      Delete

Post a Comment

Popular posts from this blog

My Grandmother's Alcatra de Carne

By -
Image
“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The pots are seasoned, and with each use get darker, and darker.  The simple spices, combined with onions, bacon and wine are what make this dish  flavorfull and so good. "Alcatra" is the Arabic word for "piece", and  it is  made with pieces of beef (round, shank, chuck). The additon of meat with bone in, makes all the difference, as the bones will give it more flavor. Every village, and everybodies grandmother has a different recipe for Alcatra, this one happens to be my grandmother's version. Shortly after I married, I took all of my ingredients, a notebook and pen over to my maternal grandmother's house. Where, while she put everything together, I wrote down her words of wisdom. Now I must say, she may or may not have forgotten something, but I follow this recipe as is, I don't mess arond with it, it's her recipe, ...
Read more

Lapas Grelhadas- Grilled Limpets

By -
Image
What are lapas you ask? They are limpets, a shellfish, think clams, but  with only one shell and so much better, they taste of the sea when eaten raw, right out of the shell. Perhaps eating a raw limpet is not your thing, then lapas grelhadas is sure to be! Easy to prepare, the lapas are grilled and served in their own shells; resulting in a savory, and divine dish. Great as a starter or as a lazy summer afternoon meal. I promise that you will enjoy this  Azorean delicacy. Fresh Lapas Butter, soft, I like salted Garlic, minced Massa de Malagueta or Piri Piri/Tabasco/Sriracha Lemon Wedges -Clean the lapas, removing any debris, sand etc. -Next decide how you want to grill them, on the stove top, use a griddle or large frying pan, in the oven or BBQ use a large cookie sheet. They all work, and taste great! -Carefully, arrange the lapas, shell down (cupped side down, this means the juices won’t spill out), on the pan, cookie sheet or griddle you will be...
Read more

Canja de Galinha

By -
Image
Canja is my favorite soup in the whole entire world! I know that sounds childlike, but that's exactly how I feel when I eat this beautiful rice and chicken soup. It just takes me back to being a little girl, sitting at my grandfather's kitchen table, eating a bowl of my grandmother's canja and drinking a bottle of  fizzy orange pirolito. When ever we arrived here on the island for our holiday's, canja was one of the many dishes, that was part of the big family lunch at my maternal grandparent's home. I make it for my family because they enjoy it, but I tend to make it for myself when I am a little under the weather, or just feeling saudades. Canja is love in a bowl, like a great big warm hug, comfort at it's best. Like any portuguese dish, there are a million and one ways to make this. Some call for the use of cumin, others the addition of potatoes. This is how I make it, these simple flavors, are the closest to what my grandmother's  and my mom's Ca...
Read more