butternut squash soup with apples

This soup is an absolutely wonderful one, prefect for this autumn weather and it's been cooked on a regular rotation here. The kids will love it, the combo of the butternut squash and apples is brilliant and the ingredients are those one can find in their kitchen pantry rather easily.

I have been adjusting the recipe according to what I may or may not have in my pantry, so I have even used butternut squash from a can (yes!) and it has turned out equally perfect. Just don't be reluctant on trying out this one if you don't have all the ingredients (use ground ginger if you don't have the fresh one)!

I also like to add a dollop of greek yogurt on the top of the served soup along with some freshly grounded pepper..Try it if you feel fancy, it adds a nice spin to it :)

Butternut Squash Soup with Apples (adapted from Sweet fine day)
(serves 4-6)

3 tablespoons butter
1 medium onion, peeled and chopped
3 slices of fresh ginger
1 medium butternut squash, peeled, seeded and chopped
2-3 tart apples, peeled, seeded and chopped
2 carrots, peeled and chopped
2 sprigs of fresh thyme
1 sprig of fresh rosemary
4 cups chicken stock
Salt and Pepper to taste

Melt the butter over medium heat in a large soup pot. Add the onion and ginger, cook and stir for several minutes until the onion has softened. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the squash is fully cooked. Remove from the heat and allow to cool for about 10 minutes. Remove the herb sprigs and ginger slices. Puree the soup until completely smooth in the pot with a hand-held immersion blender (or in batches in a regular blender or food processor). Reheat the soup when ready to serve.



So stocked with this band.

After all those years, I've been trying to see them playing live but with no luck. I finally fulfilled my wish when I found out they were to visit my places. I'm telling you, there were these sudden feelings of joy and anticipation together that knocked on my door out of nowhere. So what was awkward and fulfilling at the same time was that I would attend their show not in both of mine and theirs "root town", but during their "now running" north American tour. I am so proud of them.

Their live at "The Masquerade" was brilliant and all of you Atlantans that missed their performance, oh, I feel so sorry for you..This band is rad, their songs are addictive, really one better than the next.
Just do me a favor and check them out, their latest album: "Now I'm ready" has just been released, this is one of my favorite tracks: "Benighted"by Keep Shelly in Athens.


winter garden

Brilliant new collection from one of my favorite stores around, &OTHERSTORIES and WINTER GARDEN collection is out---


Designer of the week: Rosie Assoulin

This is Rosie Assoulin and some looks I loved from her resort 2016 collection---well done, girl!



The last few years I've been living in the US, I have come upon lots of different recipes that are being called "Greek salad". Greek cuisine is becoming kind of a trend here lately and lots of restaurants include at least one greek inspired item in their menus. The truth is that it is a bit of annoying when you read that among the ingredients you will find in a greek salad is: lettuce. Greek salad never had lettuce in its form, I don't know how and why this has been reproduced but hey guys, this is the way most Greeks do greek salad:

Greek salad

2-3 fresh delicious tomatoes, cut in pieces
1/2 red onion, sliced
a bunch of kalamata olives
1/2 green pepper, sliced (optional)
1 tablespoon capers, or as much as you like
feta cheese or goat cheese (or any white kind of salty cheese will do, optional)
dried greek oregano
olive oil

Put the tomatoes in a salad bowl. Add the red onion slices, olives, pepper slices (if you're using), cheese and capers on top. Sprinkle with salt and then drizzle with olive oil. Put some dried oregano on top and that's it! (hint: you can also drizzle with some drops of red wine vinegar for a tangier taste)
Also, it's really up to you on what quantities of these ingredients you want to use, you can of course adjust it to your tastes, adding more or less of each ingredient.



Take me there

In awe with Hotel Viura and its whimsical architecture. I love how it's composed of different shapes of cubes and how it makes an architectural contrast with the rest of the scenery of Villabuena de Alaba. Perfect for you all wine lovers as you can explore the wine region of Rioja there plus you're really close to Bilbao and San Sebastian ;)  

Hotel Viura // Calle Mayor s/n Villabuena de Alava 01307//Alava///Spain


Current mood

Well hello there!

I've been back and forth the last few days trying to adjust some things on the new template (! yes! Taste area has a new layout if you haven't noticed!) and I couldn't be happier with how it came out. Suzana from This Girl Design is amazing and made a brilliant job installing her blog design on my blogger template. Thanks again Suzana for fulfilling all my requests!

These are some of my favorite/inspirational items right now:

/adidas originals by hyke/ fringed messenger bag/ the kinfolk home book/ wintery sandals/ haircut/ the perfect flare jeans/ adidas originals by hyke (again! this collab is insane)/ Acne resort16/



//florida rides//orzo with bacon and summer vegetables//backyard wild flowers//new tevas *view from above*//

//the dali museum installation tree//morning coffee c/o dutch monkey donuts/postcards inn photo installation//new favorite ponce city market building//

//kapa vita summer livin'it live @byzantine museum//delicious greek food//sea shells picking//my favorite beach in greece//


Tea-poached salmon noodle bowls

This plate has been cooked in our kitchen on a regular rotation and I have to admit that it's one of my favorite salmon recipes to date. It comes from one of my favorite recipe books, The Sprouted kitchen, and I daaaare you to try it out. I often find myself to really wanting to sample a new recipe just because it's giving me those signs it's going to be a good one, but most of the times "this mom" doesn't have all the necessary ingredients. So, I try to find ways to use what I have available in my pantry that may not change the overall taste/texture/flavor. After all, kitchen is a place to experiment, isn't it you guys? This time, I made some changes to some of the secondary ingredients the original recipe uses, such as using wide noodles instead of soba, substituting fresh ginger with ground one or replacing tahini with smooth peanut butter, and I assure you the result was non other than one of the most addictive salmon noodle bowls around.

Soba bowls with tea-poached salmon (adapted from The Sprouted kitchen)

Serves 4

3 tablespoons toasted sesame oil
2 tablespoons tahini
2 tablespoons agave nectar
Grated zest and juice of 1 lime
3 tablespoons tamari or soy sauce
2-inch piece of fresh ginger, peeled and finely grated
1 bunch broccoli
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
Pinch of sea salt
3 bags green tea
1 tablespoon peppercorns
½ cup mirin or dry white wine
1¼ pound wild salmon fillet
1 (9.5-ounce) package soba noodles
4 green onions, white and green parts, thinly sliced on the diagonal
½ cup coarsely chopped fresh cilantro
¼ cup white or black sesame seeds

Preheat the oven to 425°F. In a small bowl, whisk together the sesame oil, tahini, agave nectar, lime zest and juice, tamari, and grated ginger until smooth. Set aside.
Cut the broccoli into small florets, including some of the stems. Combine the broccoli in a bowl with the olive oil, garlic, and salt and spread on a rimmed baking sheet. Roast for 15 minutes, then remove from the oven.
In a saucepan, bring 1 cup water to a gentle simmer. Turn the heat down to low, add the tea bags and peppercorns and steep for 3 minutes, then discard the tea bags. Add the mirin to the poaching liquid. Gently slide in the salmon, skin side down. Cover, and cook until the salmon is just barely cooked in the middle, 8 to 10 minutes, depending on the thickness of the fillet. If in doubt, it’s better to undercook the salmon a bit rather than overcook it. Remove the salmon to a plate and flake it with a fork (you will notice a natural grain). Set aside and loosely cover with foil.Meanwhile, bring a large pot of salted water to a boil. Cook the soba noodles according to package instructions or until al dente.
While the noodles cook, chop the roasted broccoli. Drain the noodles. In a large bowl, toss together the warm noodles, broccoli, dressing, green onions, and half the cilantro. Divide the noodles among four bowls, top with a portion of the salmon, and sprinkle the remaining cilantro and the sesame seeds on top. Serve immediately.


Designer of the week: Maiyet

So psyched for this collection from Maiyet for pre-fall '15. Be sure to check on this one-


Take me there

Such a greatly decorated boutique hotel, in one of my top of the list places to visit: Internacional design hotel, in Lisbon, Portugal.

Simply loving it and absolutely craving the bamboo details, omg..