Happy Spring! The weather is great and I am loving festival season. Arizona gets a lot of crap (rightfully so) for being batshit crazy, but there are also a lot of good people here.
March is the beginning of outdoor season as you can tell from our recent pictures. I am also practicing vegan cooking in preparation for Earth Hour this Saturday. Good times.
The festival was great! This and my addiction to pastas and bread are the reasons I have not taken the good advice to go gluten-free. I’m too much of a hedonist to make that sacrifice.
DH’s birthday is this Wednesday and I have a super ambitious dinner planned for Thursday (he gets home late on Wednesday, such a rich dinner would be a gastro-nightmare). After this weekend’s torrone fail I’m nervous about it. Tuesday will be demi-glace day, it will take about half a year’s worth of Meatless Mondays to make up for it.
Oktoberfest traditionally takes place at the end of September and runs through the 1st week of October, but in AZ it’s freaking hot so we get a late start in attempt to beat the heat. It is still 108°F here in Phoenix, so we keep our daytime celebrations inside. DH and I are excited to start the German Beer season as we usually get 3 weekends packed with different city-sponsored events!
We did start celebrating last night, with a German-inspired sausage, cabbage, and potato salad dinner. We will also make pretzels sometime this weekend, so stay posted for that recipe.
This was one of the meals DH made for me out of the blue before we were married. I had mentioned to him that I was craving Navajo Fried Bread but the best, most authentic place in our area kept weird hours and I was sure it was closed. DH to the rescue!
Unlike the Navajo traditional bread Mekitsi contain yeast, yogurt, and vinegar so the flavors are a little different. Like the Navajo style, you can put almost anything you want on your individual mekitsa. I usually like beans and salsa while DH keeps it traditional.
*Update: DH’s hefeweizen turned out very well!