Food, a never ending joy – Carrot and Parsley Salad

tea and music

(This is not a photo from my home, silver is never that polished and shiny in this house. Nor do we have a grand piano.)

I will happily ignore the fact that it is the last day of the year and I will therefore not talk about my achievements, what good and bad have happened to me, nor will I speak about what I want from the new year. Not because I don’t want anything or have no thoughts about the year that has passed but mainly because others do it much better and it is done all over the web right now. And to be honest, is it that interesting really?

Food is. Sometimes I wonder why I find food so interesting, why don’t I ever tire of it? I cook every day, I work with it and I still is drawn to it in so many ways. I think it is because we can learn so much from food: history, cultures and social implications are reflected in recipes, illustrations and photos and in literature, just to mention a few sources and aspects. The Old Foodie, Rachel Laudan and Handwritten Recipes are just a few examples of some of those aspects and how much there still is to explore and learn(if you know of other blogs or web sites, please a leave a comment with a link)! 

And food itself is full of surprises, new things to discover all the time. Today I discovered sun-dried cherry tomatoes from Pachino in Sicily and I just can’t stop eating them, it is like eating sweets or candy, uno tira l’altro,  they are so sweet and full of flavour and before today, I had no idea  they even existed! I leave you with a salad because now I have to start cooking for tonight’s celebrations! Do your best to have a good year in 2014, you deserve it!

Carrot and Parsley Salad


A RECIPE SKETCH OF CARROT AND PARSLEY SALAD: To make this easy salad you need carrots, flat leaf parsley, anchovy fillets, salted capers that you have soaked in water, balsamic vinegar and extra-virgin olive oil. Peel and slice the carrots thinly and then cook them in very little water for a few minutes. Pick the leaves from the parsley, leave as little stem as possible and put these and the cooked carrot in a bowl. Chop 2-3 (or more) anchovy fillets together with the capers, then mix with a little balsamic vinegar and olive oil. Pour it over the carrot and parsley, toss and taste to see if you need more of anything.