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xx, celia

Minted Pineapple Salad

Note: I love the wallop of unexpectedly crunchy sea salt and freshly cracked pepper in this salad, which takes it from an ordinary fruit salad to something spesh enough to serve to guests. Be sure to salt and pepper each individual portion rather than the whole dish — if not consumed immediately, the salt will just serve to draw the moisture out of the fruit and will soggy things up a bit.

you will need:

  • 1 pineapple (peeled, quartered, cored and thinly sliced)
  • 4 navel oranges, supremed or peeled and thinly sliced crosswise
  • 2 T good extra virgin olive oil
  • 1/2 small bunch mint (about 30 leaves), julienned
  • 1/2 pint raspberries
  • coarse sea salt and black pepper, for serving

Instructions

Combine pineapple, oranges and olive oil in a large bowl and toss thoroughly. Scatter raspberries and mint over the top. Plate to shallow bowls and serve with coarse sea salt and freshly ground pepper.

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Breakfast Love

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Breakfast is one of those things that is either feast, or famine for me. On Sunday’s a do a slow stirred- soft scrambled egg, with whatever is in season, ramps if it’s spring or in Fall, I’ll serve the eggs with smoked bacon. Weekdays are in general more frantic. I’m lucky if I get a cup of coffee, bread and ham or cheeses such as Roquefort etc.

I love going out for breakfast, and unfortunately, I rarely get to do it! When it comes to ordering, I’m a savory girl. So it’s usually runny eggs, bacon, bread.

On the weekend there is time for rituals, usually Sunday, where there isn’t the need to dash about and we can relax. I make a cup of British Tea and catch up on my blog. There is something about tea and Sundays that just screams for marmalade. I love orange, tangerine or even a classic lime marmalade. On a homemade biscuit, or thick bread.

I have this thing about Alaska right now, I’d love to go! I see myself landing by sea plane onto pristine waters, setting up in a cozy log cabin and fishing for salmon that we would catch fresh, and then have for breakfast, grilled over the fire with wild greens or mushrooms that we just foraged nearby. Or Denmark. I just think some of the most exciting food right now, is coming out of Scandinavia.

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