chiling out

capture thembetween your thumb and forefingerroll carefully,not breaking the skinto loosen the insides thenremove the stemand slap them on to the boardpress firmly, keep themflat and unmoving,andusing you preferred weapon(I myself use santoku)slice their long conical bodies opento remove their potentialor leave the flat dangerous seedswith the bodywhich you will sliceand diceand toss into your […]

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garlic cucumbers

the time is ripe for first garlic cucumbers. my friend Iveta told me this recipe. it works marvellously. 4 kg cucumbers 2 tbsp crushed garlic 200g sugar (12 tbsp) 100g salt (6 tbsp) 1 glass vinegar 9% 1 glass vegetable oil 1 tbsp black pepper cut the cucumbers into quarters lengthwise, then in halves, mix […]

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no, not a feminist

“i can see right away, you have a real man in the house,” she said. “why?” i asked her. “all your knives are very sharp,” she replied. and i took offence. even when she said it was only in jest, i felt offended. there has never been, and never will be a man, real or […]

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cooking

when cooking, i think of this: of all those people who have packed all those things i use: like today i bought some dried apricots from turkey, and they came in this totally elegant little package, arranged neatly in little rows, beautifully done. i wish i could personally thank those people who do this – probably for […]

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goulash

so, let’s see about a kilo of beef about a kilo of quite soft tomatoes about 1/3 kg carrots 2 large red bell peppers 2 large onions 4 cloves garlic – all sliced, chopped or whateverly done 3-4 tblsp tomato paste 1 tblsp ajika water and salt to taste cut the beef, fry it up […]

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