a dash of zest

February 25, 2019

Chicken Noodle Soup

We're deep into soup season.

I made a delicious ribollita a couple of weeks ago, but chicken noodle is the soup I crave for to keep me warm during the many, many snowstorms.

January 31, 2019

Oaxaca + Puebla 2018

I spent the second week of my Mexico trip in Oaxaca and Puebla.

As a lover of tiles and intricate doors against colourful walls, the two cities and surrounding areas were a photography haven.

I caught the end of the Dia de los Muertos (Day of the Dead) celebrations: Oaxaca was dotted with ofrendas and the cemeteries were still overflowing with flowers.

December 31, 2018

Mexico City 2018

It's been two months and I'm still thinking about my trip to Mexico. It was full of surprises and adventures, and I took so many photos that I need to split them into two posts.

I spent my first week in Mexico City; I could have honestly stayed another week because there was so much to see, do and eat. I coincided my trip with Dia de los Muertos (Day of the Dead) and the festivities were underway. Marigolds were sold everywhere, especially at the markets, because they are believed to guide the souls of the dead to the ofrendas (altars) lovingly decorated by family members.

Did you know that Mexico City has more than 150 museums? I visited two during my stay, barely put a dent in it. I missed some must-sees due to ill-timing on my part, but my favourite way to explore the city was to wander.

November 26, 2018

Sneak Peak: Mexico

oaxaca: intricate doors and windows against colourful walls

I've been itching to visit Mexico for ages and I finally made it happen this year. I had such an amazing time that I wonder why more people don't visit (all-inclusive resorts not included).

Unfortunately I succumbed to a really bad cold near the end of my trip and I'm still recovering from it. Photographic evidence of my adventures to come.

October 22, 2018

Maple Roasted Delicata Squash with Quinoa

Move over, peaches and tomatoes, we're deep into apples and squash season.

I'm a huge fan of delicata squash because the skin is edible, hence no peeling required for people who are lazy like me. I wish they were more readily available at grocery stores.

Roasting squash is my go-to technique, as the squash gets caramelized in the oven. I love tossing grains right onto the baking sheet of the roasted vegetable because it takes on the flavour of the caramelized squash.