foodie
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Memory after forgetting
Back in the kitchen, after an hour at the food market, the ingredients were all mixed, resting in the oven, not yet warmed by the heat. On my way upstairs, I spotted the corn cob in its silks and skins, resting on the table. It is likely that it would have been photographed, and the…
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A side of coffee
Its leaves were anciently prepared as wine, its fruit as infusion, and the seeds have been roasted and brewed for centuries. Yet, I still like what it offers as spice out of the mortar. The sudden idea was to make a portrait out of a single coffee seed. It came as I prepared for my…
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While preparing for a fine rant on coffee
Throughout the world, the wondrous coffee is being celebrated this week. Different countries are honoring the plant, the fruit, the seed, the drink. As this is a product that has been in my mind and palate for some decades, I will be doing a fine rant on Clubhouse in its honor. And while preparing, I…
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Mistake turned lesson
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…
Sila Blume 