How to Make an Addictive Anke Ratatouille

Hi Everyone! Looking great: amazing to read all your recipes, thanks for sharing and all the creativity. Here’s mine, and please feel free to comment on each other’s work (even if it’s just to say you like it!). 

No fixed ingredients; consider what comes at you and throw in the mix (using some discretion and a healthy dose of common sense). But if you need some directions, here it goes:

Start by cooking a whole, organic, free-range Frisian baby in a small pan. Stir in an unlimited amount of family love, a drop of dreary Dutch weather, a hint of horseback riding and 2 whole cups of sports. Sprinkle in summer camping trips (this will neutralize the Dutch weather) and add plenty of laughter and craziness. If needed, add a pinch of hard work, responsibility, or down-to-earth practicality.

Let this simmer for approximately 18 years before moving everything to a medium-sized pan. Now, gradually add a mixture of college and travels. Don’t worry if the ingredients don’t stick and start flying out the pan. Some messiness is normal at this stage and will only intensify the flavors. Now, cover with a cloth and let it sit for another 5-7 years.

Take out the mixture and start stirring gently to prevent it from solidifying. Now, move everything over to New York City and bring to a boil. Lower the heat and boil for a good 5 more years. Finally, add a hint of homesickness and sprinkle in some loss before finishing up the mix with a blend of Indian spices. Serve with some Canadian maple syrup and top it off with a fair amount of lemon zest for life.