I really really love noodles. I have eaten them in all kinds and shapes but this article actually had a few I had not yet tried. It has some very interesting takes on classics like Ramac & Cheese or Ramepherd's Pie.

I wish they were not so damn unhealthy. They are fried in fat for dehydration in the processing and they are chuck full of natrium and MSG.

The photo shows green tea noodles. That is dried noodles with green tea in them. Interesting, but does not blend with all spices I gotta say.

We are in Montevideo, Uruguay. The Uruguayans are the people in the world that consume the most meat pr. capita. After having eaten mostly at home, cooking pasta or polenta, this saturday was the day that we went out for beef. We found a place with a parilla - the grill used here and sat down to look at the menu. We didn’t really know any of the cuts apart from entrecotte (the spell it with two Ts here) and asado. Not really sure exactly what cut that was I ordered asado and Addi got the entrecotte. 

They are not kidding with the beef here.

We are in Baltimore, Maryland right by the harbour these days. Today after a yummy lunch at Berthas Mussels consisting of mussels steamed in Guinness with Old Bay Seasoning we went into Melis Patisserie for a takeaway coffee. They had these beautiful mousse cakes that I just had to photograph with my brand new camera. Oh, and we also bought one for the coffee ;-) The shiny coating they have is actually honey and you can definitely taste that it is not just gelatin. Much tastier! 

Last week we had some friends from Italy over for dinner. That said we just did the shopping and Paula was cooking for us. She is from the southern part of Italy and grew up in the kitchen next to her grandmother. As an adult she has a great interested in cooking fish and has attended classes to improve her skills. One of the great things about Italian food is the simplicity of the dishes. You only need a couple of ingredients and then you’re ready to rock. We had bought this extremely fresh peace of Nile perch filet. It is also called Victorian perch as it comes from Lake Victoria in Africa.

Today, I was looking for this stone that I got from a great friend I had while living in London. She and I worked together in the kitchen at this sandwich bar called Bradley’s in Covent Garden. She was the chef and I did all the dirty work such as chopping, washing, peeling etc. Oh and dropping of her bike at the bike park every bloody morning at 7 am Mon through Sat. Wow I was a slave! But we really hit it off even though she was way way older than me:) At that time I was 19 and she was like 32! Very old indeed! We both had issues with that thing called love.

I have signed up for the Daring Kitchen. I liked the idea of a cooking challenge and the fact that their tagline is: Do You Have The Onions?. That is immensely funny to especially Danes that call the, well, crotch area, on men the onion bag. But, enough about onions. I should probably also explain that the Daring Kitchen challenges (they have two: one for savory cooking and one for baking) are monthly recipes put on the site and visible if you have joined the challenge.

This months challenge was "nut butters". That is ground up nuts to make a buttery consistency.

Today I had an interesting food day. Unfortunately I forgot to bring my camera both for lunch and dinner. I really need to get better at this.... However lunch was fun as the canteen at work have a World Cup theme these days. They have decorated the room with footballs, flags and goal nets and is serving south african food. It´s not at all a cuisine that I'm familiar with - to be honest I never connected SA with food, but only wine really. However they managed to do a couple of fine dishes. One with lamb and apricots (north african??), one with beef and sherry and finally ostrich.

Grits is a kind of maize-porridge that we do not eat here in Denmark at all. In fact you can't get it anywhere here. It is similar to polenta, but has a little more texture. I love the stuff and Addi brought some back from CA. You can eat it just cooked (no instant grits here btw) or you can do like I do and put whatever comes to mind in it.

The ones today were extra tasty. I never made grits with fresh tomatoes before, but it worked really well. The picture is not too pretty. I guess it is safe to say that however tasty grits is - it kinda looks like glue that sometimes has stuff in it.

I found this recipe for a blackberry smash that looks absolutely delicious on Bless her heart. I have always had a thing for any drink with the word smash in it and I love blackberries. That has got to be a winner. I gotta say that I would probably not use Jack Daniels - I hold a couple of other whiskeys much dearer, so I'll use one of those.

Photo: threelayercake on Flickr.

I had no idea what the Chambord that goes in it was, so I asked the internets. Apparently it is both a castle in France and a blackberry liquor. I take it that it is the latter that goes in the drink.

For many years I completely forgot about the Quesadilla. And that even though I actually love them very much, but after a recent visit to a Mexican restaurant i Sausalito, CA, I suddenly remembered them again. Since our return to DK I make them rather often and they are so damn easy to do. Basically all you need is a couple of tortillas, lots of cheese, a pan and you're are good to go. Some avocados, tomatoes, garlic, coriander and jalapenos on the side or on top makes it a real treat. Wow!