When the thermometer reaches 25 Celsius in the sun at 8.30am, you just know what kind of day lays ahead.
It’s actually too hot to anything. Too hot to even masticate foods. Salads, fruits and anything liquidly is the only alimentation I can bear.
It’s actually too hot to anything. Too hot to even masticate foods. Salads, fruits and anything liquidly is the only alimentation I can bear.
A few years ago, I discovered horchata, the prefect summer ‘food’. Technically, it’s not a food, its refreshment. But for me, it’s my elixir of life during the hot summer months.
Horchata is tiger nut milk. High in calories, carbohydrates, fat content, protein rich, jammed packed with vital vitamins and minerals. It is the perfect alternative food.
Yesterday's breakfast & lunch consisted of 1 litre of fresh horchata. Though after exhaustive packing heavy boxes in the warehouse, I resigned myself to pass by the supermarket on the way home. Dinner was an improvised occasion but turned out to be quite an affair. Thinly sliced pig’s liver swallow fried with abundance of onions with turmeric, paprika and pine nuts. And just to add a bit of bite to counter-balance the liver, few drops of balsamic vinegar & ½ teaspoon of brown sugar. Served on a bed of spinach and rock salad. All nicely garnished with a handful of cherry tomatoes. It was worth half a Michelin star if I say so myself.
Today’s lunch was ½ litre of horchata and 1 kg of cherry. Dinner was some what poorer than yesterday: mixed tuna salad, and 2 glasses of gazpacho.
Right now, two heavenly peaches are sitting on the coffee table awaiting my first bite. But I fancy a nibble of dark chocolate.
Horchata is tiger nut milk. High in calories, carbohydrates, fat content, protein rich, jammed packed with vital vitamins and minerals. It is the perfect alternative food.
Yesterday's breakfast & lunch consisted of 1 litre of fresh horchata. Though after exhaustive packing heavy boxes in the warehouse, I resigned myself to pass by the supermarket on the way home. Dinner was an improvised occasion but turned out to be quite an affair. Thinly sliced pig’s liver swallow fried with abundance of onions with turmeric, paprika and pine nuts. And just to add a bit of bite to counter-balance the liver, few drops of balsamic vinegar & ½ teaspoon of brown sugar. Served on a bed of spinach and rock salad. All nicely garnished with a handful of cherry tomatoes. It was worth half a Michelin star if I say so myself.
Today’s lunch was ½ litre of horchata and 1 kg of cherry. Dinner was some what poorer than yesterday: mixed tuna salad, and 2 glasses of gazpacho.
Right now, two heavenly peaches are sitting on the coffee table awaiting my first bite. But I fancy a nibble of dark chocolate.
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