Throwback Tuesday Post (TBTP) from 2014: A visit to the best winery of the trip: little Santa Giulia in Montalcino, Tuscany, Italy. In addition to the DOCG brunello, their IGT rosso was the best - not to mention the homemade pasta with meat ragu sauce and top-notch local pecorino and the farm's meat specialties, capicola, prosciutto and lombo.
Because we had such a mild winter and an early spring this year, white asparagus, or Spargel, appeared in late March at the markets and supermarkets here in Bavaria.
It normally appears about mid-April and is enjoyed with as-close-as-Germans-get-to-wild-abandon until late June. It is not unusual for a German to have Spargel three or four times a week during Spargel season. The season is over on Johannistag, the Catholic Feast of St. John, on 24 June. During that time Spargel is in every outdoor market and supermarket and on every restaurant menu. Restaurants and pubs usually offer a special “Spargel Menu” during this time.
You may remember from last week’s blog that I recently started posting some of my photos for sale on a stock photo site called Alamy. I uploaded a few more this week, so if you’re in the market or know someone who needs photos for brochures, websites, books or other publications, check out my Alamy page. I’ll be adding something most weeks, so check back often. Thanks!
This week I want to tell you about a recent adventure making flan from my friend Carmela’s mother’s recipe. Flan is a delicious custard dessert of Spanish origins. In this case, the recipe comes direct from Mexico. Here are Carmela’s notes from a phone call with her mother: