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Appetizers

Pico de gallo.

Pico de gallo.

Not dead, just on a stiff diet.

Sad enough I am eating fruit, veggies, yogurt and white meat since the end of lock- down so I had nothing to post on this blog!

I spent the last months trying to get back to the usual routine: work, summer camp for my son, his rugby practices ( no tackling, so basically nothing to have fun with according to children).

Gyoza, Japanese grilled dumplings.

Gyoza, Japanese grilled dumplings.

I, we, have a lot of time it suddenly become too much.

It’s hard when you cannot exit, not even for a short walk, you have to plan your weekly grocery shopping knowing you cannot exit to buy what you forgot.

My son is not seeing anyone except us for over a month now and is getting really tired and a little depressed.

Mango sauce for nachos, grilled chicken and grilled fish.

Salsa di mango per pollo, pesce e nachos.

We are back from holidays and we yet don’t feel like we have ever been.

Lot of work, lot of rush; after month without a home fitness chance I decided to give in with gym: five days a week of course or it doesn’t work.

I AM DEAD.

I didin’t have the chance to cook a lot after our return, only a dessert for a family meal last sunday.

I took the recipe from a magazine and it turned out… AWFUL.

Bigilla, Maltese fava bean puree.

Bigilla, Maltese fava bean puree.

Hi all!

As you see I’m deep into cooking experiments at the moment, so deep I started again with my usual recipe exchange with a close circle of food blogger friends.

Blogs are in italian only so I don’t bother share links you cannot read but I can tell I had to dig deep into the blog I was paired with because it has hundreds, and I mean HUNDREDS of recipes.

Some are local, some come from far, far away: I decided to stay in the middle and I choosed a recipe from Malta, the Bigilla.