Annatto, I love you! 😋

My husband had just come back home on Friday from a work trip to Budapest that needed a detour via Riga to get there because of the Lufthansa industrial action. On the way back things were more straightforward with a stop in Zurich that wasn’t on the original itinerary. On Saturday I made him cook a dish that he had suggested a couple of weeks ago, Achiote Chicken with Potatoes. This one was with homemade achiote, and while cooking the Annatto seeds (that are essential to Achiote) they once again exuded their earthy yet somehow flowery aroma that I love so much.

Yesterday we added broccoli with oyster sauce as a side and our offspring all of a sudden was waxing lyrically about how well the sauce went with this type of broccoli, for him even better than the broccolini that I usually use for this dish. I agree it’s a match made in heaven but I’m definitely not as good as our child in describing a taste despite being so much into cooking. We suggested becoming a food critic would be a good career choice 🧐

In the afternoon trying to fix some minor problem in the kitchen sink cupboard I discovered that one of the pipes under the sink looked odd, very dirty, and seemed to be somewhat leaky. On inspection I found that the top ring that fixes it to another part had come loose and water was able to come out. Luckily nothing too major had happened yet; tightening the ring back in position and cleaning everything did the job.

This morning my husband had to leave again for his next work trip and the child and I had the leftovers for lunch. As today’s side I made a tomato feta cheese salad that fit quite well with the chicken dish too.

Recipes used:
https://www.notquitenigella.com/2018/06/14/achiote-annatto-recipe-chicken/
https://thewoksoflife.com/chinese-broccoli-with-oyster-sauce/

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