(marginalia vitae)
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 […]
Read More chiling outthis is a take on almost Indian style beans and some chicken sauce. the proportions are approximate – adjust them according to how you feel, depending on how cold and dark it is outside, what you have at home and so on. Feeds 5 on the first day and 2 more the next day for […]
Read More spicy beans and chicken recipe (separate or together)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 […]
Read More garlic cucumbersskatījos, skatījos internetā auksto zupu receptes, bet tādu kā mūsu galā īsti neatradu; un, kā zināms, ‘mūsu galā’ gatavo pašus pareizākos ēdienus (kam nepatīk, lai iet uz savu galu vārīt). Tātad: uz 4 cilvēkiem 4 kartupeļi, ko nomizo un sagriež 1 cm kubiņos vai drusku rupjāk un liek atbilstošā ūdens daudzumā (var pielikt sāli pēc […]
Read More aukstā zupa neātri, jeb kā to dara malēniešitake two green zucchinis (about 10 inches long each) and dice them one large green bell-pepper, also dice about 25 green olives, chop into bits three cloves garlic, minced one can diced tomatoes with basil put into a bowl, add about 1/2 teaspoon salt(or to taste) with a pinch of five peppers, and about 1 […]
Read More shades of green with a dash of redthe kitchen is ever dark, and cold, and cave-like, and sombre. starting the fire, on gas or in the cooking range. the quiet determinism of those present in the house for the morning. the smell of sadness, the unspoken collectiveness of all people waiting. the setting-up of the pots, the pouring of water, the measuring […]
Read More funeral coffeei put to you this, o plant eaters if you eat plants because you think that thus you will not enslave animals, or bring them to death, or you will support the animals in the wild, think of this: 1. what do the plants eat? especially the plants consumed as food by humans. manure. compost. […]
Read More a little thought of foodthen it is possible to do this (this is really a very approximate recipe): you will need ca. 500 g chunks of chicken (whichever part you like, cut to about 1 inch in size) 3 cloves garlic, squashed 2 inches ginger root, grated 3 tblsp rice vinegar (or any other vinegar you like) 2 tblspoon […]
Read More if you have some pieces of chicken, and onions, and an oven, and a baking dishi got really tired of the many ways of cooking potatoes, and went for something more aggressive. this is what the result was: kidney beans in tomato-curry sauce serves: approximately 4 or very hungry 3, or not-so hungry 6 you will need: 2 tablespoons vegetable oil 2 5cm diameter or 1 10 cm diameter onion/s, […]
Read More beans and curry and tomatoesfor about 4 persons ca 500g liver 1 large onion (or as much as you like), thinly sliced, divided in two portions 150 ml white dry wine (or so) 4 tblsp balsamic vinegar (and 1 teaspoon for later) 4 large firm apples (go for the sorts more on the sour side) 4 tblsp (60g) butter […]
Read More liver, apples, white wine and onionsthis is as far as ‘ethnic’ cooking goes in my case. this, and another recipe of soup (which i might share slightly later in the year) are very specific to the place i grew up. even if the ingredients look exotic and incompatible at first, the result is quite edible, and i believe, even delicious. it is […]
Read More the fish soup like they make it at my end of the worldin “A Scandal In Belgravia”, Irene Adler texts Sherlock Holmes with words: I am not dead. Let’s have lunch and i thought: how elegant. ans i also thought that food, just like verbs, has tenses. the past of lunch is vegetables and raw meat. the future of vegetables and raw meat is a meal. that kind […]
Read More lunch tensesso, i thought, maybe i publish some pictures again. there is no united theme, so do not look for it. maybe – december. whatever happened in december. yes.
Read More some assorted pictureswhen 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 […]
Read More cookingso, 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 […]
Read More goulashtake a few chicken thighs bone them sprinkle with salt+black pepper boil an egg and dice it get smoked ham (sliced works best) put a piece of ham and some egg in the place of bone, roll the meat up, tie with string/thread fry on medium heat till light brown/golden
Read More basil and slightly stuffed chicken legsted hughes in his “harvest moon” writes: a salmon/a sow of solid silver/bulges/to glimpse it (the moon) i killed the sow of solid silver. pictures here
Read More with a little bit of lucki fried green tomatoes. The next day i fried a breakfast. it tasted good.
Read More what i friedtomato sandwiches. with a touch of black pepper and a pinch of salt. heaven of taste. maybe this is why it was worth it, to discover america.
Read More just soI made Cornish pasty and welshcakes today. They were delicious.
Read More Celtic baking