Hungarian Goulash(Gulyás)

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Rainy season started in Seattle.  As I was lying in bed this morning, listening to the sound of rain drops and pondering the meaning of life, or what I should eat to combat the cold weather, I had a sudden crave for Hungarian Goulash.

Goulash, or Gulyás in Hungarian, is one of the national dishes of Hungary.  It is basically a soup or a stew of meat and vegetables. What distinguishes Gulyás from other types of soups or stews is the use of the Hungarian paprika.

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Hungarian paprika is made from peppers that are harvested, sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat.  The eight grades of Hungarian paprika are: Continue reading “Hungarian Goulash(Gulyás)”

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Icelandic Lamb

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Four years ago I took a much needed vacation to Iceland.  it was just a quick get away, labor day weekend plus two days. But it was one of the most relaxing and satisfying trips I’ve taken.

Iceland is perfect for short trips.  For one thing, it is close to the United States, 5 hour flight time from New York and merely 7 hours from the West Coast.  Secondly, it is a land blessed with many natural beauties: glaciers, volcanoes, hot springs and countless waterfalls, not to mention aurora borealis sightings most time of the year.21336068623_2a2604405e_o

Unlike other bigger European countries such as Italy, France or Germany, Iceland provides just enough sights and activities to keep you busy without feeling overwhelmed.  During my short trip, I soaked up the healing powers of the Blue Lagoon on the first day; Visited Gollfoss, the golden circle, and rode snow mobile on a glacier the second day; Treked one of Europe’s largest glaciers on the third day before hopping on a boat at this photogenic glacier lagoon;  And on the fourth day I took a hike in Thórsmörk and checked out the volcano ashes of the Eyjafjallajökulll eruption in 2010.

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I have also had some amazing meals in Iceland with fresh local ingredients, including local seabirds/waterfowls, wild berries, foraged mushrooms and the Icelandic lamb. Continue reading “Icelandic Lamb”