Optimal Ripeness Of A Mangosteen

27 04 2013 Market day

Here comes a little update to a picture I posted recently.

Some of you wrote to me that they have never seen a Mangosteen before or don't know where to find and how to eat it.

I bought mine at my local organic shop. It is a seasonal fruit therefore not year-round available. Asia-markets also often carry them - not sure about super markets because I barely shop there. There a some online companies who ship ripe tropical fruits right to your door - I already wrote here about it.

Mangosteen fruits are optimal ripe when then skin gives in a bit when pressing it gently with your fingers.

If the skin is hard, the fruit inside will be overripe and often not edible anymore.

I also prefer the smaller fruits of these anyway small fruits because they are even more aromatic.

Cut carefully around thru the thick skin to open the fruits and by using a spoon eat the white juicy segments right out of the skin.


Mangostane Mangostane

Happy Day,


I Wish My Morning...

14 02 2013

...would ALWAYS start with a breakfast like this one!!! ALOHA

Curious what others do in the morning? Nic is collecting more inspiration.

Happy (Valentine's) Day,


P.S. My crochet glitter heart from yesterday dried - if you like, see it here :) 

Scallion Soup

03 10 2012 Market day

Honestly - I'm a bit  embarrassed  by the profanity of this post...

Since spring I wanted to tell you, that scallion soup is my absolute favorite soup and when I saw fresh local scallions again the last two weeks at farmers market, i thought "O.k. - now or never!"

Must be the second harvest cycle - the scallions don't look that perky and bright green like the spring ones do, but they are still delicious.

Maria from Austria "taught" me, how to make the soup. I would have never gotten the idea to just use plain scallions as the single ingredient for a soup.

Of course I know french onion soup with bread and melted cheese - but that's different.

Scallions soup is so much simpler - it's almost genius!

It's literally done in a very few minutes.

Take 3 bunches of cleaned and cut up scallions, roast for just a little bit (don't burn) in some olive oil, cover with water (I don't like the soup too thin) and season with powdered broth. Cook on low temperature until scallions are soft but still in pieces. (about 15min) DONE!


Bon Appetit, Anette 

Favorite Places

10 08 2012 Market day

I just arrived in California a few days ago. So lovely - I missed it a lot! If you would like to get up-dates it would be wonderful to connect via twitter and Instagram!

Meanwhile here is a re-post from last summer: 

Back to my old home town Santa Barbara for a few weeks.

Well, what's new?

Not to much - i guess, and that's a good thing...the wonderful sun, the beautiful beaches, the ice-cold ocean, relaxed easy living...

Let's take a look then at some of my favorite places around town over the next weeks.

Are you ready for some more fruit and vegetable pics? Because I'll start with my deeply beloved farmers market!

Santa Barbara and it's neighbor cities Goleta and Montecito put on a farmers market in different locations on each day of the week! 

Fantastic - I have been so grateful for it all those years we lived in Santa Barbara and basically never missed my 'market days'.

I have always been treated to the most wonderful, sun-kissed produce.

It's all fresh, local and mostly organic. If you are a regular at the market you get to personally know many of the farmers, which makes your shopping an even more fun event.

Some of my favorites at this favorite place are:

Hmmm - I"m off to lunch now...

XOXO, Anette