Gastronomy
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The gustatory joys of separatism
Not that I am against alchemy but repeatedly I am keen on enjoying some ingredients in particular for what they are, independent of the wonderful ideas of infusing them with others. The taste and texture of broccoli, of a potato, of an onion, of garlic… in this case accompanied by some lamb.
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In reference to the eye of the beholder
I have seen different bags of flour in more than sixty years. This is the first time I smile in awe when opening one.
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Dissecting Hospitality — the guest always sits with a drink at hand
In 1988 I visited the magnificent city of Vienna for the very first time. For the following twelve years I sat in about ten of their traditional Coffeehouses, most of which have been in operation at least 80 years, some over a century. Café Hawelka was my most frequent choice. It was opened in 1939…
Sila Blume 