Tomorrow we'll leave Halle and we'll become Berliner citizens once again. In the two and a half years we have been inhabiting this house I never made photos of my favourite spot. Today I finally fix it and I make a memorandum of this nice place. The corner of our bedroom that invites to lay down and read or look to the garden for a whole weekend. I am excited to be back in Berlin but oh! I will miss the romantic streets of Halle, the witch house we lived in and the garden.... Oh! The garden in the spring.
There is this thing with the avocado that seems like everybody loves it. I see this fruit-vegetable everywhere, especially in cooking blogs from USA. It's difficult to find a salad that doesn't contain it. My father loves it too. I remember how he used to eat it just with some salt and pepper, taking it directly from the skin with a spoon like if he would be eating a yogurt.
I personally have a difficult relationship with the avocado: I love the taste but in the moment I decide to consume it, I get really quickly tired of it. Perhaps is too creamy or too fatty, I don't know. The only thing I know is that when I do something with this green friend, I need to combine it with lots of crunchy and fresh ingredients.
Here I show you one of the best combinations I ever did to enhance the avocado experience. The kind of salad that is a complete and satisfying meal on itself.
The photo you see below shows the ingredients I used. There, you can see tomatoes but please, ignore their presence. At the beginning of the making I thought the tomatoes would be necessary to light up the heaviness of the avocado. In the end I realised I didn't want them in. The salad came out with a really interesting taste and was fresh enough for me. If I would put the tomatoes inside, they would have taken too much presence over the rest of the flavours. Tomatoes are like this, they like to be the protagonist.
Ingredients for 2 persons
- 1 avocado
- fresh chopped parsley, generous quantity
- fresh lamb's lettuce
- chopped walnuts
- 1 freshly grated carrot
- 2 softly boiled eggs
- turkey breast -cut into pieces, seasoned with salt and pepper and fried until crunchy
Dressing
- olive oil
- honey
- full seed dijon mustard
The proportions of the ingredients are always a matter of taste, especially when it comes to prepare a salad.
I make the dressing trying out until I find the balance between the ingredients. Just mix the three components in a bowl and shake with a fork until it gets homogeneous.
This recipe is so easy to do and so easy to enjoy. It is quick to do too, so give it a try because is delicious and healthy.
To be pregnant and to dress cute is not an easy task to do -whatever people like to say about pregnant women always looking beautiful. Most of the days, I just want to wear wide sport trousers and huge jumpers. The kind of outfit that makes you look bigger and rounder than you actually are.
I don't have "pregnant clothes" and I don't want to buy them either. They would be useful for such a short time that I don't feel like spending money on them. Anyway, I have been looking on the internet and I didn't find anything a little special. I looked for curiosity in the pregnant line from H&M too and it was extremely disappointing. The clothes were dark, monotonous, mediocre... Nothing for me.
So I see myself in the need of reinventing the posibilites of my wardrobe. It's difficult, I realised that almost every piece was chosen to emphasise the waist. Few dresses are widely open around the belly and they are all summer dresses. So, that's what you see in here: me transforming a summer dress in a winter outfit.
