Be right back

We leave tomorrow for our vacation in Lisbon.

Despite being almost an expert at making bags, there’s always that little anxiety about forgetting something, or haven’t organized well what I have to do at the destination while I’m there (even if as much as I plan nothing ever goes exactly as expected).

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Lost in my garden

The series Lost already is a few years old, but I never saw an episode while it was aired on television. From time to time I liked watching Alias and we have been following the series Fringe quite closely, which made my boyfriend convinced me to see Lost, while we wait for new episodes of Fringe. All series from J.J. Abrams for those who are lost (watch the pun!) in this paragraph.

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Strawberry cheesecake

Sometime ago I had a cheesecake recipe that I would make everytime I had guests in the house. It always did well and it was absolutely delicious. Until one day, I forgot to melt the gelatin and my dessert was a tragedy.

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The parsley seeds

One of the first herbs that I decided to grow here at home was parsley. My pickiness with the food had always made me put parsley on the edge of the plate, but once I started cooking I realized the importance of these herbs in the taste of the dishes I created. That's why I dared to have a pot of herbs composed of parsley, coriander and basil.

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For All Parents

We got roses!

After a whole year of bugs and other weird roses' diseases, including that very strange rose disease called falling-of-the window... here they are:

Carrot soup

Maybe the reason why we twist our noses to soup when we grow up is due to the fact that we spent months of our early life being fed with soup in every meal, it makes us sick of soup for the rest of our lives. 

Nevertheless, it's a very easy way to eat all those vegetables that we are suposed to include in our healthy diet and being so, soup gets in the menu and I'm going to share this yummy one today: carrot soup.

Ingredients:

- Half kilo of carrots

- 3 potatoes

- 1 big onion

- 3 garlic cloves

- 1 parsnip (the poor guy was getting old in the fridge)

Boil them all together until they get soft, then blitz it to a puree. Fry bacon cubes in a pan with a drizzle of olive oil. After blitzing the vegetables add a few drops of olive oil and let the soup cook for a minute. Before serving, add the bacon.

I usually leave the salt on the table and let each person salt their soup to their own taste.

Doesn't it look good?