Food diaries

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@jakajak
Food diaries
December 2014
"Do I dare Disturb the universe? In a minute there is time For decisions and revisions which a minute will reverse.
For I have known them all already, known them all: Have known the evenings, mornings, afternoons, I have measured out my life with coffee spoons; I know the voices dying with a dying fall Beneath the music from a father room. So how should I presume?
And I have known the eyes already, known them all- The eyes that fix you in a formulated phase, And when I am formulated, sprawling on a pin, When I am pinned and wriggling on the wall, Then how should I begin To spit out all the butt-ends of my days and ways? And how should I presume?"
The Love Song of J. Alfred Prufrock, T.S. Eliot
The past two weeks in New York.
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My little coffee paradise
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Planting Fields Arboretum State Historic Park Oyster Bay, New York
Last week
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The past two weeks in New York.
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Pumpkin & apple pie
Rosemary, cinnamon & honey carmelized figs
Last month
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Autumn is coming
Autumn is my favorite time of the year. There are several signs that tell me it's getting closer and closer to this golden season: pumpkins, rowans and my constant cravings for new flavors.
This is my first beautiful pumpkin of the season. I decided to use it wisely and so I made Ottolenghi's pumpkin and tahini spread. It was divine.
1 pumpkin, 3tbsp olive oil, 1tsp ground cinnamon, 70g tahini, 120g greek yoghurt, 2 small garlic cloves, 1tsp mixed black and white sesame seeds, salt. Roast pumpkin with olive oil, salt and cinnamon for 70 minutes, then let it cool down and combine with other ingredients until smooth. Decorate with sesame seeds.
Can't wait to see autumn in full swing again.
Dark chocolate + white mulberries + figs + sea salt flakes
My favorite place in Cracow, Wesoła Cafe
No words can describe how happy and grateful I am. New York, see you in 61 days!
Savory toasted oatmeal with saffron + roasted zucchini and eggplant
Indulging my dear parents (and myself, of course).
Millet, coconut, banana and pineapple cream with toasted almonds and coconut chips.