It’s funny how the more free time you have, the less productive you are. At least in my case. I have been incredibly lazy when it comes to cooking (actually not only cooking) during all summer (although the fact that we had three months of suffocating heat also helped to keep me away from the kitchen) and now that I started college (yay!) I find myself thinking about what new recipes I could try…even if I know I won’t have that much time for it.
I tried this sauce last week, and absolutelly loved it. When Heidi wrote that it can go with almost anything, she means it: I tried it on potatoes, sweet potatoes, pumpkin and a dish of ‘Gypsy pot’ (chickpeas, pumpking and pear stew). And although it goes better with regular potatoes than sweet potatoes, it was delicious anyway.
Heidi’s ‘Magic Sauce’
Adapted from: 101 cookbooks
1/2 cup extra-virgin olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf (I used 1/4 of powdered bay leaf)
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
Warm the olive oil
Mix everything. It can be used straigtaway, but it tastes better if you let the flavors mix and develop. Can be stored up to one week/ten days in the refrigerator.
And for those who don’t know it yet, I want to present you the newest member of our family: 
She doesn’t have a name yet (we are still deciding it), but it’s the cutest thing I’ve ever seen. And she’s growing so fast! And yes, I started college already: a degree in Audiovisual Communication. I don’t want to bore you, so if anyone is interested I wrote a little about my first week there on my Tumblr 