About 5 weeks ago I got a phone call from my new boss telling me that he finally had funding for me to work for him in Basel. I was taken totally by surprise but accepted quickly as I’ve wanted to work for him for the last two years. So after weeks of frantic packing, cleaning and saying goodbyes I’ve left Dundee after 5 great years here! I just want to thank the many people who have made my stay there so amazing and showed me the country, mountains, pubs, sessions, took me climbing, walking and sailing, knitting and weaving and are such good friend! We’ll meet again soon!
And now I’m in Basel where I’ve been thrown in at the deep end, being put straight to work but that’s ok, cause I like working that way. I’ve been very lucky to be able to stay with a colleague who is very nice and we’ve discovered a common love for cooking and mountains. Barry and I have also found a flat (!), which we will move into this weekend, and I’ve bought myself a bicycle with a pannier for all my food shopping.
I’ve already had some lovely food in the 1.5 week that I’ve been here including a real Swiss fondue (thanks to Simone and Raphaela), the most simple but delicious fettucini with Chantrelle and Steinpilz and finally Vermicelles. This is seasonal dessert made of a mountain of slightly sweetened chestnut puree, shaped like spaghetti, served with wiped cream topped with a piece of marron glace and in our case with a hidden light meringue inside. I’d had a variation of this dessert in Japan last year where it is known as Mont Blanc. The Swiss version appears less sweet, which I like, although the portions are a lot bigger, which is not so good as it’s heavy stuff. Last Saturday we enjoyed a very nice one in Schliesser, a gorgeous old patisserie with tearoom upstairs. I can foresee spending many a rainy day in there (if I’m not to busy cooking in my nice new kitchen with pull-out, floor to ceiling, pharmacy-like cupboard!! only slightly excited about this).