Delicious Deserts: My pancakes with oven-poached plums.

The skies are hanging grey and low today. Most of the trees in front of my window have finally lost their leafs and those that hadn’t, have been bent and broken by last week’s storm. People rush by, wrapped in thick coats, wearing silly hats. Red nosed and unappreciative of the beauty of autumn. It’s moments like these, where I sit in front of my window, wearing my thickest socks, spooning hot plum syrup over waver thin pancakes, that I feel at peace with the world. And for a few minutes my busy schedule expands and it is only me and a stack of pancakes, filled with succulent and tender plums, served drowned in a sticky sauce that tastes like cinnamon and that is warm. And my life is wonderful.

Fancy Fish: My lemon salmon with creamed green bean pasta.

It’s funny how things change. When I was a child I used to hate my grandmother’s creamed beans. Now, quite a few years later, they remind me of all the shared meals and just the very thought of them is making me look forward to coming home again. Green beans in a bechamel sauce are a classic dish of my home region. But they are also rather heavy. For this week’s post, I have decided to go for something more fitting to the season. My lemon salmon with creamed bean pasta is a fresh take on an old classic. Instead of a heavy bechamel sauce, I slightly dress the beans in a smooth cream sauce, that tastes surprisingly light. For further lightness, I slice the beans thinly, to serve them as you would the greenest pasta. An addition to this most amazing green bean pasta I serve a succulent and tender salmon fillet, infused with butter and lemon. There is just nothing better for a special spring lunch. Well, maybe a large glass of white wine with it all.