*Ad. This post is sponsored by Klara.
Hi friends. I am back. I took quite a long break from my English blog, as I am writing on my second cookbook. Oh and I also got married a few weeks ago. We had the absolute perfect wedding, and I still cannot believe what a wonderful day it was. I think I will share some photos on social media soon, we’ll see. So do follow me on Instagram, if you do not already do so.
Now on to today’s recipe and topic. I know, I know, hay fever and allergy peak season is long over as we are approaching late summer. On paper this may be true, but try telling that to my nostrils. With August comes weed pollen season and this means itchy eyes and throats, blogged airways and sneezing attacks for many people including me. Ever since I can remember, I have suffered from allergies in spring and summer. It’s become a sort of normality for me, and I have gotten used to it by now, but it is still annoying. My hay fever even played a role in the selection of the wedding month. April and May are the worst months for me, so we picked June. I feel like everyone I know has pollen allergies, so this is definitely a topic for the masses.
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