• new york bound and travel melancholia There’s an empty, weightless feeling to travelling. It’s a certain kind of melancholia that kicks in when you walk onto a plane. Is it the lack of certainty? The fear of insignificance? (Here you are, about to enter the conceptual vacum that is international time zones where you have no anchor, no grounding.) Why do more
  • Sugar-free barbeque pulled pork As I mentioned last week I’m currently devouring Michael Pollan’s Cooked, A Natural History of Transformation with a fork, spoon, knife, splade and shovel. The opening chapter (in fact, the first quarter of the book) is devoted to the art of making barbequed pulled pork. Or “barbeque” as it’s called down South (of the States). Anyone familiar more
  • This is why I cook I’ve been reading Michael Pollan’s latest book: Cooked, A Natural History of Transformation. I’m transfixed. I love it. I’m sure you would too. I’m learning all kinds of wonderful cookery thingerys. Like, salt any meat that’s to be braised or stewed for hours, if not days, before you cook it. Why? Salt obviously draws water more
  • fourteen rules for eating by Michael Pollan (and me) “Eat food. Not too much. Mostly plants.” In seven words, Michael Pollan succinctly sums up the best way to eat. He’s famous for this mantra, from his superb book In Defense of Food. It sticks, hey!?                             photo via Cannelle et Vanille more
  • sunday life: how I eat This week I eat close to the source I have a robust disdain for banana bread. Wrapped as it often is in rustic sandwich paper, all brown and chunky-looking, the stuff poses as an innocuously wholesome breakfast food. Banana. And bread. So breakfasty! But what a slippery sell-in. One slice of the stuff contains up more
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