Breathing Curiosity
In New York, New York, just like in Italy, Spain, and France, the twenty-forth of June is upon us. It is the time of the year in which humans interject nature, as they often do. Throughout the history of mankind, we have been observing our environment, and, in various instances — instead of taking the… Continue reading Green Walnut — with San Giovanni, Saint-Jean, and Sant Joan, it is Nocino, Vin de Noix, and Ratafia — in New York it is my way
Lamb shank bathed for hours in wine with red beet, and white asparagus a few minutes on butter
Leg of lamb, garlic, rosemary, cardamom, white wine
Juniper berries, bay leaves, ginger, garlic, and white wine, accompanying lamb shanks
Asparagus, garlic, Chardonnay, and olive oil
Anjou pears, juniper berries, saffron…
Wine, gin, rosemary, mint, juniper, cinnamon, and Bartlett pear
Figs, blueberries, orange peel, spices...
Plantain, onion, garlic, in white Chardonnay
Pear in Saffron and Chardonnay, and Vanilla Ice Cream (Häagen-Dazs)
Pears in Chardonnay, Saffron, and other spices.
At the supermarket, I spotted some pairs, and remembered a sweet dish I baked in London in 2010. Pears baked in wine / London UK, 2010 In fairly similar fashion, it happened last night. three pairs, cut in halvestwo cups of Chardonnayone cardamom pod, groundone star anise, groundone clove, ground½ inch of a vanilla pod,… Continue reading Baked Pears
Sila Blume 