Dear friends,
The daylight hours are getting longer, the temperatures are rising and flowers and plants are popping up everywhere. Certainly, the colorful month of April is here.
While for some countries Easter Week is probably the main period of the Christian year, which commemorates Christ’s resurrection, for others it is the beginning of a series of public holidays celebrated across the world.
Indeed, there are fascinating Easter traditions everywhere in this world. Have you ever thought how do these festivities smell? Yes, I know it sounds like an unusual or maybe a bizarre question but for me, toasted sugar, honey, anise and cinnamon are some ingredients which spring readily remind me of “Holy Week”. Perhaps this is the result of coming from a country where we honour the Easter week with a huge variety of pastries and desserts. Somehow, food is a way to capture the spirit of our community during these days.
These celebrations are basically the paradise for sweet tooth people such as myself. At the same time, I am surprised how happy it makes me feel walking around downtown in Brussels and observing all the breathtaking shop windows of the chocolate shops during Spring Break. Only when culinary science is combined with art it is when we are blessed with authentic masterpieces of “pralines”. Yes, chocolate around the city!!
Do you know that honey is used as a natural sweetener for many chocolates recipes? I am delighted by this because honey is another of my guilty pleasures. I am looking forward to the next Coffee Morning on the 20th of April where we will learn among other things, why honey bees play a key role in our ecosystem. Bee to b!!
Con cariño,
Loly
