Moods around a reduced fig

The figs were bought for the fact that they are figs. What to do with them, and how to prepare them, that was secondary. A couple of days ago they were on my plate as a contrast to the polish sausage, after being in a long heat bath with spices until the vodka was reduced.… Continue reading Moods around a reduced fig

Repetition is a form of change

The past, and the next second, the experience, and the hunger, joy, and its intermittent absence, everything, everything seems to be the resilience which demands repetition, not to preserve life but to live it — in composed sounds, in uttered words and their placement, in the gentle push to invest mind, spirit, and flesh, even… Continue reading Repetition is a form of change

On a somewhat guacamole way

In given amounts and ratio, ingredients will yield culturally expected results. And yet, they remain their own essence, and a greatness in food and the palate experience is that a culture may dictate on a certain dish, and the individual may be a scientific or creative visionary but each ingredient its independent dimension. Tomato, avocado,… Continue reading On a somewhat guacamole way

Onion overload

Broccoli, onion, garlic, Arborio rice It is common to use a product like onions as a spice — namely, it is generally meant to give a layer of flavor. Yet, I lean increasingly into using some spices as main ingredients, instead of as added taste profile. This is such a case, with rice being added… Continue reading Onion overload