One of my favourite things about this little world is the similarities (and differences) between each of our languages. I just love that some words cannot be directly translated and that phrases don’t carry the same meaning across borders.
J and I were talking about an English word I use often: thoughtful. When he translated it to German he discovered there are 17 words to describe thoughtful! Most of which are likely synonyms, of course we also have the same in English, but it was an excellent reminder to be specific in my word choice. If in fact I mean to say “observant” “attentive” or “considerate” “gracious” or “responsive” then indeed I should be using each word!
UK Border Agency has just announced the final date, 6th April 2012, for the Post Study Work Visa. The new scheme will require recent international graduates from UK institutions to have a job offer of least £20,000 in order to stay. Additionally, international students must prove they have higher maintenance of funds than previously required. Today, I am very thankful for the next two years I can legally remain in the UK!
I have to tell you about my dinner. My mouth-watering, second-helpings-aren’t-even-enough, party-of-flavours dinner. I would show you photos but to be very honest they simply don’t do it justice. Perhaps the photos would have been better if I could manage to wait a few minutes before the first bites but alas, you have text.
My recent visit to Turkey was kitchen inspiration at it’s best. Small plates, hummus, roasted vegetables, fresh herbs, spices that layer on the tongue and a hint of sweet to wash it down.
It was a typical Sunday of my favourite kind: yoga, a visit to the farmers market, and home to cook.
I started with roasted vegetables. Aubergines, red, yellow and orange peppers, tomatoes, onion, drizzled in a pomegranate reduction (4c. pom juice, 1/2c sugar, juice from 1 lemon, simmer one hour). My excitement over these vegetables when they came out of the oven is nothing that should be expressed for food.
I also made a pot of soup to soothe my post-travel body which included ingredients that paired shockingly well. I began by sautéing onion, green chilies, carrot, and garlic. I then added smokey paprika, cumin, red pepper flakes, oregano and cinnamon (this was the perfect ingredient! It hits the tongue first, followed by the vegetables and finally the spices). I began boiling the lentils with veggie stock, added the vegetables, fresh mint and parsley, and simmered for 30 minutes. I finished the soup with chopped spinach, barley, and a dollop of pomegranate reduction.
I also whipped up a little mouhamara and cucumber/mint yogurt sauce.
And my dinner was a combination of the above and shear genius. In a small saucepan I heated a cup of the roasted vegetables, topped with chopped spinach, and cracked an egg in the middle. Covering the pot I let the egg cook for several minutes before transferring to a plate with a spoonful of mouhamara, yogurt sauce, and crusty brown bread topped with baba ganoush. nom nom nom