One day a year ago we came home with a crockpot, and since it has renewed our cooking. Maybe it has came with age, but I’ve grown to prefer slow cooked meat over grilled or fried. Of course we fill it and cook for many dinners at once, and thus it means that we always have something home-cooked waiting in the freezer. A favorite we always try to have handy is bolognese sauce. I usually make it from half a kilo beef and half a kilo of lamb, fry it adding onions and garlic throw it in the crockpot and let it cook with some pancetta or bacon. We let it stew on high for five hours and then serve it with new cooked pasta and grated parmigiano. This morning though we were doing Sunday lunch for my mother in law and we had some leftover sauce in the fridge. I woke up early and made some pasta plates fresh from egg and flour. We made a cheese sauce and carefully layered the lasagna and cooked in the oven before breakfast and set it to cool. When it was time for lunch we drove to her small apartment, we microed the lasagna and served it with some fresh salad and some fruit salad. After some coffee we took her for a walk and noted how the spring progresses. These Sunday visits had became a routine, but cooking and the seasons gives both her and us the variation.
laced in blossom —
a blue tit seeks his shelter
among blackthorn boughs
Today I host Haibun Monday at dVerse, and I want you to write a haibun starting from a recipe of some kind. Bring me memories and scents and add a true haiku containing a kigo, My Kigo is ume (blossom). Join us at 3 PM EST.
May 15, 2017