How are you guys doing? Hope you enjoyed your weekend? We spent most of ours working, but we managed to sneak out to the cinema (you might have seen our Insta stories) to see ‘Lady Bird’ (which I loved) and for some nice food afterwards. We really missed the ritual of going to the cinema while living on Paros so we are making up for it now and luckily there are lots of new films we want to see.
Today’s post is my final one before I get my ass on a plane to Krakow to see my family and friends. I haven’t been home for over a year as getting there from Paros was a bight of a mission, but, to my mum’s delight, I’m hoping to make up for it now. I figured that the best way to do family visits is often, but short and sweet as then we are still on good terms by the end of it 😉 , so I’m planning to see my folks a bit more often now. I’m really looking forward to this trip minus the forecasted cold weather as I am really not used to it anymore (especially after living in Greece) and do not even own warm enough clothes for double digits minus (which is around 14° F for those of you who are in Mr Fahrenheit’s camp). I’ve cobbled together enough layers that I think will keep me sufficiently warm (it’s not pretty but staying warm is my main focus), but to be honest it is always way colder than I am expecting. I’m bracing myself and hoping not to return with a cold. I look forward to seeing my fam, my friends and having some lovely vegan food again. In case you haven’t been yet, Krakow is a surprisingly vegan-friendly city, with plenty of lovely vegan food options – I will try to post some stories if I am not too busy scoffing stuff 😛 . Meanwhile, here is a simple midweek fare of parsnip soup flavoured with my best friend, miso. It’s super simple yet delicious, velvety smooth and filling. Perfect winter food. It goes well with crunchy and slightly salty sourdough croutons or toasted seeds seasoned with salt and chilli, or crunchy kale chips and a drizzle of chilli oil. Or all of them at once, if you are greedy like me! 😛
olive oil 4 slices of sourdough bread, cubed 4 tbsp / ¼ cup sunflower seeds 2 tbsp sesame seeds 2 large curly kale leaves salt chilli (powder or flakes) or cayenne pepper chilli oil (homemade or shop-bought), to drizzle
SPICY SEEDS KALE CHIPS
