in a Japanese bowl
The last minutes of a fig
Tag: Homemade
Looking over to the corner with fresh rosemary needles, water boiling, and garlic seeming right — as medicine, and as joy to the palate
— the pestle in the mortar created this dense paste which later dissolved in a small bath of fine olive oil, before the nine minutes expired for the spaghetti, and just before being wrapped in taste and aroma…
After a brief pause — back by personal demand
Blueberry Basil Cornbread
Rosemary
Figs, before a long hot bath
Figs, muscovado sugar, cloves, cinnamon
Salt and Thyme in Mortar
Asparagus
Perhaps never before, or possibly a few times already
…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
Coffee with bitter chocolate flakes
Beetroot, Garlic, Basil, Avocado
Three shanks of lamb
Pomelo (1/4)
More simplicity, more flavor
Vialone nano, garlic
Coffee with a clove
Muscovado on Saffron Milchreis
Milchreis time
Vialone nano, vanilla pod, saffron
This week’s Blueberry-Basil Cornbread
Soft against hard may be in agreement
The gentleness of an avocado, next to a subtle cream-stuffed mozzarella, drizzled with a robust olive oil and fresh garlic. Not many edibles are as brutal as fresh garlic. Yet, this contrast is worth repeating. Some opposites marry better than merely attract.
Blood on paper
(from lamb shanks)
Lamb, rice, tomato
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… Continue reading Memory after forgetting
Sila Blume 