cooking
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Cut to taste — texture, flavor
It has become a practice — yes, a practice, as in exercising, investigating, intentional rehearsal — to use certain products for their respective qualities, more than for contributing themselves to the flavor of others, like in seasoning, marrying of flavors, and such. The leek is therefore cut for heightened possibilities of what it is, not…
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Positively Left-Overs
There is a note of negativity in the idea of eating what was left uneaten earlier. No longer fresh Needs reheating Vanity This is different, though.
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Back to old making-pasta-days
It has been a very long pause, after having worked with one of these around 2008. Now it is time to pick up on the satisfying process of making pasta at home, including playing with a few experiments. You shall soon see!
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Pesto
Something in the air while walking through Manhattan, reminded me that I have basil leaves and pine nuts at home. And I am rarely out of olive oils, parmesan, and garlic.
Sila Blume 