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Mister is gone again for work..
At first, I always get excited to be left alone.. I play records, swirl around the floor barefeet and dance on my favourite songs, I go through my diaries, I read a book..
But today, there is nothing on tv, my murakami book is long finished and the vinyls just lay there with a thin layer of dust..
The house is quite and still..Yet the clock ticks and ticks..
Around seven, our regular dinner time I find myself ready to act upon the stillness..
I haven’t prepared anything considering I would be dining alone but I have an urge to gloriously enjoy my night..
A bath, a glass of wine and a light risotto with herbs and grilled mushrooms, sprinkled with freshly grated parmesan cheese..

Maybe its time to order a new book.. Any suggestions for a good midweek reading?


Did you know?
France was the leader in the formal cultivation of mushrooms in Europe. Some accounts say that Louis XIV was the first mushroom grower. He registered different caves near Paris and set them aside for a unique form of agriculture: the mushroom cultivation!
Shortly after, intrigued by how easy and economical the cultivation of mushrooms was, English gardeners took the idea of mushroom cultivation and introduced it to the UK.

Memories..
What is it that your recall of your summer holidays?
What is it that I recall of summer?

A mixture of sweet and bitter flavors, aromas of berries and figs and occasionally a butterfly hoovering above mid air.. A late morning, an early evening..there is no time and no space.. everything seems to melt, become fluid and stream towards the coolness of a shadow…

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Summer Lunches that turn into brunches bring early summer dinners in the sunlight breakfast room..
After a good breakfast that serves as a brunch and a few hours under an umbrella, reading your book while he goes in and out of the water, its time for the meal of the day. The opportunity to sit down and enjoy a summer dish with fresh seasonal ingredients and a glass of wine.

This summer, somehow this pasta dish became our favorite. It is perhaps the tomatoes..perhaps our first olive oil production in a few years or maybe its just that we really like slurfing our pasta.. I wouldnt know for sure. Yet there is something both simple and primitive in the way the ingredients are treated making a pasta sauce.. Something far from pretentious. Something simple, direct, honest and relaxed. So pasta it is.

But not any pasta! A good pasta!
A good pasta has to be filling. It’s sauce has to be aromatic. All ingredients have to be fresh. And the pasta has to be slurfed! Forget the spoon.. Just twirl some pasta around with your fork and approach the later to your palette.. Let the aromas reveal their intensity as you taste the ripe tomatoes, the salty bacon, the caramelised onions and the freshly grated parmesan cheese on the smooth al dente spaghetti pasta.. Close your eyes and try to identidy each and every flavor of the herbs that play happily with the heavier flavors of the garlic, the onions, the tomatoes and the olive oil..A glass of local wine chilled as it must, now and then bringing your palette to a sweet, melodic intermezzo… until the next bite..

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Did you know?

”Most restaurants (and hostesses) that feature pasta provide guests with a large spoon as well as the knife and fork. The fork is used to spear a few strands of spaghetti, the tips are placed against the spoon, which is held on its side, in the left hand, and the fork is twirled, wrapping the spaghetti around itself as it turns. If no spoon is provided, the tips of the fork may be rested against the curve of the plate.” ”The New Emily Post’s Etiquette,” Elizabeth L. Post, 1975 By CRAIG CLAIBORNE