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| Foto Ed Loh |
Rada imam svoje življenje. In rada imam hrano: polno presenečenj, odbito, nenavadno. Hm, ali pa sem ravnokar opisala sebe?
Kakor koli že, odločila sem se, da preneham buzerirati svoje prijatelje s hiperzagretimi MMS-i samooklicanih jedi dneva, zato boste morali z mojimi kuharskimi mahinacijami shajati tukaj. Ker je ta blog priložnost za izganjanje odvečnega humorizma, je vsebina strogo zabavljaška. Več kot razvidna je moja obsesija s kulinariko, in če vas navdihne za kuhinjsko ustvarjanje, super!, če pa spodbudi zavijanje oči zaradi nekonvencionalnosti, takisto super!
Moja kuhinja je tako kot moj svet majhna in preprosta, kar pa ne bi mogla trditi za sčarane jedi. Da da, krožniki in posode na fotografijah so vedno isti (brez skrbi, redno jih pomivam), jedi pa so bolj ali manj neponovljive. Kuham namreč po principu raziskovalno blaznega znanstvenika: srbijo me brbončice, le kaj nastane, če zmešam trenutno dostopne sestavine. In če verjamete ali ne, ponavadi je končni rezultat užiten.
Večina mojih sestavin je lokalnih, sezonskih in ekoloških (jagode pozimi, kaj je to?), seveda pa ne manjka gurmanskih plenov z mojih medcelinskih potovanj. Skušam ustvariti čim manj odpadkov, zato vse organske ostanke vestno zmečem v rjavo kanto, po skuto in sir na tržnico hodim s svojimi plastičnimi posodicami, tudi mleko - zgolj iz tega razloga - tankam na mlekomatu čez cesto.
Upam, da boste uživali v predstavi! Naj se mljaskanje začne.
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| Foto Ed Loh |
Anyhow, I decided to stop annoying my friends with over-enthusiastic MMSs of self-proclaimed dishes de jour. Thus, you'll have to bear with my food'n'photo indulgences here. As this is my pet blog, all content is strictly fun-wise. It discloses my pretty obvious obsession with food, and if you deem it inspiring, great! If you find it loopy - equally awesome!
My kitchen, as my world, is simple and small, however that cannot be said for the edible bits I come up with. Yes, you'll see same plates re-appearing in the photos (worry not, I do wash them regularly), but I cannot guarantee I'll ever make the same dish again. My cooking is like a scattered-minded nutty professor's work: I'm intrigued by what a combination of currently available ingredients ensues, and - believe it or not - usually it turns out to be edible.
I tend to stick with local, seasonal and organic ingredients (strawberries in wintertime, WTF?), obviously accompanied with additions, scavenged from my intercontinental escapades. My aim is to go zero waste, hence I meticulously recycle all my food scraps, buy cottage and regular cheese at the farmers' market with BYO bins, and milk the milk-o-mate with BYO bottle across the street for the very same reason.
Hope you enjoy the show! Just eat it.
