The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Spring Herb, Asparagus & Emmentaler Omelette

omeletteTSTTrue story: After living in Bosnia for a few months, I once complained to friends how unappetizing I found the eggs there. “They smell like hay, and what’s up with that dark orange yolk?” I said. One friend, who had grown up on a farm in the U.S., started laughing. And then she laughed some more. And when she was able to breathe again, she gave me a little pat on the arm and said, “Laura. They have that smell because the hens are grass-fed. That’s a good thing. And the orange yolk means they’re fresh.”

Ah-ha! Well, I certainly felt dumb. I guess I had grown used to sanitized and odorless industrial eggs with pale yellow yolks. Sure enough, after a couple years in Bosnia, I came to love those farm-fresh eggs, as well as all the other abundant fresh produce there. My lesson: Sometimes it’s good to question your instincts.

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Stirring Lessons: How to Make Caramel Custard, Parts II & III

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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

Some days I wish Julia Child were with me in the kitchen. By nature, I am the kind who studies a problem from all sides, reads up, prepares. And when nothing goes according to plan, my despair and doubt come flooding in. What made Julia Child so admirable and endearing is not simply a je-ne-sais-quoi attitude, but rather a defiant “je-ne-sais-quoi-but-I-sure-as-hell-can-handle-whatever-comes-my-way” kind of take on life. It’s an attitude I can only aspire to, both in the kitchen and in life. Continue reading