First stop on our honeymoon was Hanoi, Vietnam. I wish I could have captured the buzz and movement and erratic energy of the city in my photos but any shot that tried was just a flat, silent, odourless, cool blur. And that’s just not representative of the beeps and clatter and chatter, the countless motorbikes stacked precariously high with eggs or piled with family members, the smoking coals and the sweating cold beers, the heat and the humidity that is Hanoi.
It’s a place that couldn’t be more different to our home in airy, orderly Inverness and that’s why, rather than visiting museums and temples and other sites of interest, we spent our time just wandering the streets, stopping for a beer or some street food and just watching a very different world go by.
We’re back from Italy. Sigh. It was wonderful.
Didn’t take my Nikon with me this time but I did take a few snaps on my phone. So here they are.
David and I are just back from a weekend in London. The days were jam-packed full of the Olympics (David had basketball tickets), walking for miles, chatting with friends, wine-tasting, shopping and eating. A LOT of eating. It was fabulous.
We arrived home, tired and happy, at 2pm on Monday afternoon. By 4pm I’d made a massive pot of my favourite soup to see us through the week. It’s soothing and nourishing and might just help me atone for the vast amounts of calories consumed over the weekend. 🙂
Splash of olive oil
1 onion, chopped
5 garlic cloves, finely chopped
1 tblspn ground cumin
1 tspn ground coriander
1 tin of chopped tomatoes
2 cups of red lentils
3 medium carrots, peeled and sliced thinly
2 litres of chicken or vegetable stock (from a cube is fine)
Salt & pepper
Cayenne pepper (optional)
Lemon juice and coriander to serve
- Gently fry the onion in olive oil until softened. Add the garlic and spices and cook for 30 seconds more.
- Add the tomatoes, lentils and carrots. Stir well to combine and cook for a few minutes.
- Add the stock and bring to a simmer. Simmer gently for 30 mins until lentils have collapsed and carrots are tender.
- Use a hand blender to puree the soup. Season with salt and pepper and add Cayenne to taste if using.
- I like to stir through a squeeze of lemon juice and add a sprinkling of coriander to each bowl before serving.
Back from a fantastic holiday on sunny Lake Garda feeling very relaxed and full of ideas for the kitchen.
We had visitors from London up this holiday weekend (Hello Priya!). Spent the weekend showing them around some of my favourite places in the area. It was so good to take time out and just enjoy our where we live – I haven’t done enough of that in the last few years. We sailed down the Caladonian Canal; visited Glen Affric and Plodda Falls; shopped at the Cromarty Pottery and ANTA; dolphin spotted at Chanonry Point; and went to The Storehouse for lunch. The sun was very cooperative; the dolphins and seals were not.
(Bigger versions of these photos can be viewed here – the Glen Affric photos – fifth and sixth – are well worth seeing in a larger size)