By the end of our second day in Turkey, the haze had burned away and the wind died down. We spent the rest of the week soaking up sun, storming the castle, plundering fruit stands, and seeking out every purveyor of baklava in the city. It was such a delightful escape from the lingering cold of the Scandinavian winter. The Danish summer and sunny trips to our favorite coastal haunts can't come soon enough for us!
It has been a long and cold winter in Denmark. So, for Easter, we just had to go to the sun...and the sun was in Turkey. Along with sunshine, we found the southern coast of Turkey to be a place of abundant and tiny coffees, glowing produce, fascinating history, and, most importantly, warm and generous people! Enjoy a few snapshots below; plenty more to come later this week.
We are going to be taking a short break from the Wayfarer Blog and will be back in a few weeks with some really fun stories and photos to share. There's a lot of exciting adventures to come this spring and summer at Wayfarers All: Warsaw, London and the Cotswolds, exploring Croatia, the Amalfi Coast, and much more.
In the meantime, did you know that you can receive email notifications whenever we post new content to the blog? To do so, just click any post below and then choose "subscribe via email" at the bottom (near the comments).
Happy Easter everyone! We'll be back soon!
As you can see from the scene below, winter is still here in Denmark. So, comfort food is still a necessary weapon against the cold and gloom. Thankfully honey, wine, and turkey never go out of season and this new recipe (below) is helping us making it through. The recipe is original, so if it looks good to you, give it a try - and make your own changes along the way. Enjoy.
Wine & Honey Roast Turkey Breast (with New Potatoes)
I. In a large dish combine 2 cups chicken broth, 1 cup white wine, 2 bay leaves, a few sprigs of fresh rosemary, and a large spoon of dried thyme. Place boneless turkey breast into dish and season with olive oil, salt, pepper, thyme, onion powder, and garlic powder (to taste). Bake in oven for 45 minutes on 400 fahrenheit.
II. At 45 mins, add in diced "new potatoes" and a large onion. Salt and pepper the potatoes in the dish. Bake combined meat and veggies another 30 minutes.
III. 15 minutes before the turkey is finished (always check the thickest bit with a meat thermometer, ready when it's at 170 degrees F) glaze the meat with mixture of equal parts honey, dijon mustard, olive oil. The glaze will brown up nicely but that doesn't mean the meat is ready (use that thermometer).
When the thickest part of the meat reads 170 degrees F: remove from oven, let the dish sit and rest for 10 minutes. Then enjoy.
Gloom be gone! Hurry on Spring!
Below are a few photos from an afternoon walk through the old town of Antwerp, Belgium. And though the weather was a wash of early grayish March indecision, the city was a fascinating thing to experience: walking into the medieval quarter from the main train station you could visually see the architecture aging backwards from clean modernism on the city edges to the heavy artful stones of the old core. I found Antwerp to be a quirky kind of place, ripe with curious side streets, vintage shops, and a great scrapbook of cobblestones, buildings, and churches. If only the sun had come out...
For the beautiful seventh volume of Kinfolk Magazine I contributed an essay entitled Lessons in Italian Cherries for the Wayfarer's Series (this is #2 of 4). I am very proud of the essay and the Kinfolk team's relentless pursuit of beauty, craft, and the celebration of Spring! Order your copy here (in select stores March 5).
Morocco is certainly many things: Africa, Europe, ancient, progressive, tribal, cosmopolitan, colorful, shabby...and on and on and on. We were only in Tangier for a day - but we left wanting more: more of the chaotic charm and warm hospitality we encountered around every turn.