Today I made beef rendang using a paste I purchased in Maastricht on my last trip to the Netherlands. To the paste, I added small chunks of beef,
champignons de Paris,
carrottes,
lentilles, a teaspoon of fish sauce, two pinches of salt, and two teaspoons of dark brown sugar. Then I simmered the beef and vegetables for an hour, stirring occasionally and adding more water as needed. The scent of star anise, chilies, garlic, cloves, lemongrass, and kaffir lime leaves filled up the kitchen...and the gurgling sounds of the simmering beef made me hungry. To offset the heat in the dish, I served it with crispy, crunchy chunks of cucumber and steamed white rice.
Spring is near..we can feel it in the air. Early this week,
R and I spent two wonderful days at the Luzerner Fasnacht. We chased away the ghosts of winter with thousands of colorful revelers, singing and dancing our hearts out in old Luzern.
Warm people, creative costumes, great street food, and some of the best Guggenmusig bands. I've heard this is THE Fasnacht experience. Cities like Zurich and Bern are copying the Luzerner's "march in any direction you want " style.
