cheese and the aftermath!

Me and the lovely Lara took ourselves off on another little travel adventure. This time it was a long weekend in Geneva. We stayed with her sister, husband and kids. Let’s face it all families are crazy and when the family isn’t ours it seems even more crazy! It is the only crazy place we can be our own crazy selves. A place that we defend defiantly to the bitter end and then of course moan about.

The next generation has not yet begun in my family. I am always surrounded by adults completely removed from the world of children. They are in some ways an abstract idea of something that may or may not happen to be in the hopefully distant future. When one finds oneself in the middle of bed times and getting up times and fights and playing and crying and stories and screaming; it is a stressful little place to be in. But of course everyone says its different when its your own. I’m reserving judgment for another decade.

Geneva / Annemasse offered us skiing, a hammam, a bad Red Cross Museum experience and a lot, I mean a lot of cheese and bread. Between Fondue and Raclette and Fromage et Jambon sambos I don’t think I can eat cheese again for a long time.

After I caught up on some sleep I headed out to the supermarket and stock piled fresh fruit and veg. I made one of my new favourite dishes and felt very virtuous. I shall share it with you so you can also feel virtuous. I would also like to add that its very yummy!!!



Marinated Cauliflower (adapted from a Mollie Katzen recipe)



1/3 cup olive oil

1/4 cup balsamic vinegar

1/2 cup water

1 head of cauliflower, into bit sized trees

2 large cloves of garlic, chopped/minced

salt and pepper to taste

2 spring onions, chopped finely

your favourite dried or fresh chopped herbs to taste (I used basil and parsley)

1-2 carrotts grated or chopped finely

1 heaped teaspoon wholegrain mustard

1 heaped teaspoon sesame seeds



1- combine oil, water, vinegar, garlic, salt, pepper and cauliflower in a large saucepan. Bring to the boil and reduce to a simmer. Cook until cauliflower is al dente.

2- Allow to cool to room temperature. Add in the rest of the ingredients. Mix in well and serve! Feel free to balance the virtuous-ness of the vegetable by dipping crusty bread into the yummy marinate/dressing for some quality soakage.