Salut! Ça va?

Operation Integration, step one: learning tolerable French.

So it began, finally. My intensive French class. 

I was quite apprehensive about it as I was certain I would not enjoy it (read too many complaints about the classes being taught in French only...Which I sort of understood but sort of dreaded...). 

But as always, or as the Finns say: "Pessimisti ei pety" (freely translated: a pessimist can't be disappointed) I was anxious for no reason. 

I was positively surprised by the fellow classmates as well as the lovely teacher. She's not too proud to throw an English word here and there when everyone is completely clueless about what she's trying to explain. 

"Don't panic, I have only begun" she said in English to the teary eyed Japanese lady who was struggling to understand as the rest of us bursted out laughing. Why did we laugh? No, not at her. We were laughing because we were all relieved when we realised we were all just as spaced out as the poor Japanese woman. What an alien language French is! 

I'll be taking the classes now every weekday, let's see if I could at least order a cup of coffee in French by the end of it.

Other than learning French, we were hit by very Arctic weather front. I was pointing out to my husband that the Swiss are extremely precise: When the clocks are turned back to winter time, it starts snowing. Bravo!

The true heroes of the weekend were the runners who ran 10K/20K/marathon in the snow. I salute them.

We took the tube uphill to check out how the weather up there was. Indeed, it could only be described as...Wintery. 

Hungry Hungry hiker.
Had to eat before, during and after the walk.

Shy

I'm turning 35 next week. I've been around the block or two.

I should be confident about myself. And I've certainly been working on my body image issues and as the result, I'm becoming more comfortable in my own skin.

But somehow, I'm becoming shy about my face which has always been my best feature. I don't even know why. 

Is it the forever multiplying wrinkles, my imperfect teeth, the dark circles around my tired eyes or my limp and thinning hair?

...Or should I simply maybe be more gentle with myself, embrace what I have instead of what I've lost? 

....I think I should definitely work on the latter. Come come now, Mrs. Marvelous. You don't look that bad for a 35-year-old bird.

Napapijri?? Ex-squeeze me, baking powder?

Could some wise person please explain what this is? It hurt my eyes and my heart just a bit.

Napapijri? Ouch, says the Finn.

If you want to use our exotic language, at least use it correctly. Now I had to convince my husband with a wide Google search that "Napapijri" is a misspelled "Napapiiri" and that it is NOT a Norwegian word at all. Sigh. 

Other than that, the weather has been alright, around 20 degrees in the day (although it's been pretty foggy). Apparently the weather is about to take a turn to worse this weekend and the temperature will drop. I feel sorry for those who are running the marathon on Sunday... There isn't enough nipple tape in the world to stop the nipples from freezing that day.

Foodaholic

Hello. I am Mrs. Marvelous and I'm a foodaholic. I love food, love eating food, love cooking and love learning about cooking.

Before I met my husband I cooked most of my meals but my repertoire was somewhat limited. I ate because I was hungry, not because I wanted something that tastes fantastic.
When I started dating my now husband, he opened my eyes and taught me things about food and cooking.

With time, I started learning from the True Masters of Cooking: my mother-in-law and her mother (my husband's grandmother). These two iron ladies are the true heroes of today's modern world. There are no such things as ready-made-dinners, meat and fish come as they are, things still have fur, eyes, organs, feet etc etc... Cooking is hands on, dirty work. Nothing sterile about it. And if it means 12-24  hours of cooking, it means 12-24 hours of cooking...with no complaining. That is just how it is.

I've learnt so much about seafood, blood, fish, poultry, meat... You'd be amazed if I told you even half of the things. The family used to own a restaurant so indeed, I am learning from real professionals.

And what does all this knowledge do to a person? It gives you confidence to try new things, pimping up recipes, trusting your own instincts. And most of all, it gives you the little tricks you will need in order to be successful at least 90% of the times. Only 90% as no one is perfect. Mistakes happen. Especially when you try new things.

My cooking is not pretty, it lacks presentation... But flavours are always intense and nicely balanced. I learnt what goes with what, what enhances things, what makes things more round, what makes things sharp. And most of all... I learnt to keep tasting when cooking. Each stage is as important so tasting comes from early on, not only when you're about to serve the meal. Or even worse, only after serving (like it was at my home when I was little... You never knew what was on the plate until it was in your mouth).

Our spice/herb collection is pretty impressive. Without any trips to the supermarket we can whip up Spanish, Portuguese, Chinese, Italian,Thai,  Indian, Greek, Cajun, Scandinavian, French etc etc... cuisine. The more I experiment, the more I learn what I like.

In the last week I've been doing these foods (if you want any of the recipes, leave a comment).

Chicken-chouriço Jambalaya (with self made
Cajun seasoning)

Meatloaf with Mushroom-Gruyère stuffing (before rolling
it up)

Carrot-Tomato soup

Making moussaka: I was so mean I made aubergines CRY!

Moussaka in the making

His'n'Hers moussaka: his side with no cheese (only
Béchamel sauce) and my side (with Béchamel & cheese)

Also, I cooked a very simple Chinese oven roasted chicken (soy sauce, honey, ginger, five spice marinade). Chicken was shy so no photos, sorry.

As said, I don't make gourmet food. I make rustic home food that both fills you up and makes your taste buds say "yippee".

And yes, I am hungry while I am writing this. As I'm typing away, I'm also preparing my lunch using the left over chouriço and cabbage with the carrot/tomato soup base I prepared yesterday.

Lunch

My point of this blog post is.... Don't be afraid to try new things! There's always room for improvement in this field.

And I didn't even scratch baking in this posting... That's a whole other can of worms which I might tackle at some point.

Now go away, cook and EAT, my friends!

Home

As the Autumn was at its best on Saturday, it was time to enjoy what our home town has to offer, by foot of course.

We often walk around on Saturdays, eating delicious fatty foods and enjoy seeing the buzz as the locals have the only day of the week they can do their shopping (don't get me started on that one).

Once you step out, you simply never know what you'll see. Almost each weekend we'll bump into random stuff we weren't expecting. This time it was a temporary street cart racing track in the city. 

Well, why not indeed. Why be in a remote area when you can block half of the city center and drive around its tiny streets? 

We also took some touristic snapshots (to send home, really). At some point I stole my husband's Ray-Bans. Too bad they're with prescription lenses...Otherwise I'd steal them for SURE!

Twat pose alert.... 

After eating a stuffed baguette for lunch, we felt we weren't quite fat enough yet so we visited our DOOM (Ladurée) and bought a box of the best macarons on this planet.

Now, I know this is not a fashion blog... But I just thought I'd share the upcoming winter fashion of Switzerland....Just in case you wanted to be "on the nerve" this winter! I know I know, you may thank me later with a postcard.

On a personal note, though....What a shame I'm not into pink... Otherwise I would totally had bought this outfit... Cough cough....

On our way home we walked through a park nearby our home. Autumn has arrived, indeed.

This is a special park. There are some exotic and not so exotic birds being kept there so it is yet another hidden special random place we found last year. 

Swiss Action Chicken

Polly wants a cracker

We stepped out of the lovely park and continued walking home. Here's our neighbourhood.

But before we hit back home, there was enough time for one last twat pose! Natural born dork, stayin' alive!