Hi Friends!
I hope wherever you are, your day was as beautiful as mine.
The sun was out, the skies were blue, and the air smelled like summertime today.
One of those days when you’re just happy to be alive!
This morning I got up, ate a quick piece of toast and then got dressed to head out the door. My big plans for the day were to head into Bonn to do my produce shopping at the fresh market then shop for fabric to use while photographing my friend Rosetta’s baby.
Any crafting material is much more expensive over here than it is in the US. The first fabric shop I went to, the cheapest black fabric I could find cost €12 for a meter. I said no way Jose then found the deal of a lifetime at the only department store that has fabric.
I bought 4 meters of black fabric to use as a backdrop- grand total, €6. I also picked up some very soft mellow moss pastel green fabric for €1.50 as well as a periwinkle fabric with a soft but scrunchy texture for also €1.50. I’m really getting excited to take these photos now that I feel a bit more equipped!
At the market, I picked up 3 little zucchinis, 1 eggplant, 3 chili peppers, a bunch of parsley (I’ve depleted my garden,) blueberries, a peach, tomatoes, and a baguette. I love market shopping. Everything is so fresh and local.
Anyways, once I was home, I was hungry and in need of something quick.
I filled that hunger with bruschetta, beans and greens!
My lovely assistant was nice enough to slice, spray and toast the baguette.
First up for me, tomato and olive bruschetta.
I sliced some tomatoes and green olives, tore up some basil and drizzled balsamic vinegar and olive oil over the first batch.
Then came the beans (with rosemary olive oil.)
For the rosemary infused olive oil: crush some rosemary leaves with salt using a mortar and pestle. Add a couple glugs of olive oil and set to the side while you’re cooking your beans.
For the beans: cook 2 sliced gloves of garlic in a glug of olive oil until they are lightly golden. Add a can of drained and rinsed cannelloni beans, reduce the heat to low and simmer for 7 minutes. Then mash the garlic and beans together. Add a bit of water if it’s dry like mine. Smoother would have been better.
Next up, the greens!
1 avocado, some fresh tomato, fresh cilantro, fresh lemon juice, garlic powder, cumin, and sea salt.
We enjoyed our lunch in the sunshine of the balcony.
Ah, summertime!
Later in the day, I used up the rest of the bruschetta and beans in my dinner salad.
Honestly, I was a little bruschetta and beaned out so only ate about half of the salad… but now I’m getting hungry again. What shall I have next?
Alright, I’m off. Have a great weekend everyone!
Eating Abroad
