Breathing Curiosity
It took decades to understand the beauty of a beetroot. I believe not to be the only person to have been perverted by being exposed to this root in its cooked, or preserved state, rather than knowing it as a raw ingredient, intaking it for its vibrance, rich taste, and intense hue. Today it occurred… Continue reading Raw Beetroot on Risotto
rests (Japanese ceramic)
Beetroot, garlic, olive oil, toast
…but it is very likely that this has no regular tradition, or common constant joy in any part of planet earth. The idea of grated raw beetroot, as “sauce” with which to eat spaghetti, does not seem like a common part of any cuisine. However, as of today I know that it looks beautiful, and… Continue reading Perhaps never before, or possibly a few times already
There is something strange about the concept of “mastering”. Being a genius might even be more conclusive than mastering something. Genius sounds more open to wonder, more dynamic, while mastering anything will not exclude a further improvement, or a mistake, or failure, thus a “master” remains questionable. The twist of going with beetroot instead of… Continue reading Mistake turned lesson
Garlic in Beetroot on Avocado
Beetroot, avocado, garlic
on Japanese dish
on vintage Japanese silk napkin
towards risotto
Lamb shank bathed for hours in wine with red beet, and white asparagus a few minutes on butter
Beta vulgaris Linnaeus What steers the direction of the intense? Such is the intensity of color, and structure of a beetroot that the individual reaction to it is bound to be devastation or elevation. What decides which will be? The beetroot, or the recipient of its qualities? Through cooking, or other procedures, the essential properties… Continue reading With Intent — Beetroot
Brussels sprouts, golden beetroot, red beet
Sila Blume 