Breathing Curiosity
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… Continue reading A side of 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… Continue reading While preparing for a fine rant on coffee
avocado skin, pumpkin seed oil
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
Avocado is an elegant base. Elegant in taste, nothing explosive to the palate. It is specific in flavor, yet mild. Beyond matters of flavor, it is understood as nutritionally rich, with healthy fats, nutrients, vitamins, minerals, and antioxidants.All this gets a boost with garlic. This aggressive natural compound of flavor and medicinal properties has been… Continue reading Medicine with a mild Blueberry sweetness added
Avocado, garlic, thyme, olive oil
Thymus vulgaris Linnaeus
Delivering such a phrase equates to judgement towards oneself in the first place. One may indeed wonder about a fine risotto —- finer by containing fine threads of saffron —- topped with a polish sausage, of all things. But taste trumps culture.
on Japanese dish
week #35
starting a cultural collage for a dish
Blueberry-Basil Cornbread 32/2022
Sila Blume 