we stick with nature: how to....think of a bloom as smth seductive.
now, from wood and forests, moving on to...
butter. butter, that's me, freezable, yet meltable.
...and, actually, it's one of the main components to answer the question of the day.
first, of course, i have to create a field of understanding, before i recount what made me melt lately.
S, more an acquaintance, due to her busy job at some reputable media place that makes her rich and famous. and, confabulating last night, makes her drive down h-street in a stretch limo to do an interview on the middle part of the 60's trinity, with a med c. patient as conversation partner.
...one of the usual suspects i generally fancy as friends, as you can see. actually, she fancies me, intellectually, appreciates my work, my taste, my life style. crucial for me to struggle with my shadow in my self-imposed closet, reason enough for her to assign a cook & restaurant critic to host a sophisticated soirée for me.
...i know, having a personal cook is quite common these days, still, i'm at ease that for one night i don't have to be my own. but of course i'm too much of a control freak to simply eat what i'm being served. i request to assist the procedure of preparations, and i end up with a sharp knife in my hand, cutting fillets out of a dove. yes, dove, and yes, first time in my life, as i rather cherish a modest cuisine, and yes, i felt terribly pity for that naked bird, although i don't mindblood, sweat & tears, sorry, blood, bones & sinews. by then i thought "it's fortunately only part in 2 of 4 courses!":
hors d'oeuvre - marinated parsnips with petit petit dove legs.
entrée - dove breast with caramelized figs, glazed salsifies and a jus of the carcasse.
main course - monkfish medaillons with young garlic and raddicchio au lard.
dessert - tartes aux poires with fresh goat cheese, rosemary, honey.
...every day stuff? true. i surely need no pro to have a dinner like that, except of...well, that dove. that cute little dove, worth every damn euro per gramm, which i would never have bought myself. that bloody flying rat coming all the way from france probably, i should move there! - i surprisingly start thinking, tasting the creamy texture. it was definitely worth biking to the other end of vienna for that dinner, worth spending 2 nights preparing the presents i brought for both, cook and host.
a minimalisitc japanese dream of flowers from my favorite shop, a potpourri [i hate this word, but i love amphibologies] of music in extravagant wrapping, ja, and, some of you know i am terribly oldfashioned, a self-made bonbonniere. another premiere, admittingly.
...instead of myself, who wouldn't get a certificate anymore [grown on heavily polluted emotional soil, über-consumption of "pesticides" and definitely not well-maintained], i melt heapes of real organic butter in my bain-marie. if you want to end up with divine truffles like me, do this with some real good high % chocolate. add double cream and the flavorings you desire. maybe coat those sweets after rolling w/ couverture. or, for some this would be the perfect combination, w/ a bloom....
i combined each flower with one specific fruity component and ended up with...
- rosehip / rose blossom in 72%
- lavender / apricot [here the white chocolate ganache is the filling for marcipan ravioli]
- marigold / orange in 88%
host and cook assume i bought the confectionery, a compliment melting like butter on my ego, just like the chocolate on my lips and the soft meat of the dove on my tongue...
butter. butter, that's me, freezable, yet meltable.
...and, actually, it's one of the main components to answer the question of the day.
first, of course, i have to create a field of understanding, before i recount what made me melt lately.
S, more an acquaintance, due to her busy job at some reputable media place that makes her rich and famous. and, confabulating last night, makes her drive down h-street in a stretch limo to do an interview on the middle part of the 60's trinity, with a med c. patient as conversation partner.
...one of the usual suspects i generally fancy as friends, as you can see. actually, she fancies me, intellectually, appreciates my work, my taste, my life style. crucial for me to struggle with my shadow in my self-imposed closet, reason enough for her to assign a cook & restaurant critic to host a sophisticated soirée for me.
...i know, having a personal cook is quite common these days, still, i'm at ease that for one night i don't have to be my own. but of course i'm too much of a control freak to simply eat what i'm being served. i request to assist the procedure of preparations, and i end up with a sharp knife in my hand, cutting fillets out of a dove. yes, dove, and yes, first time in my life, as i rather cherish a modest cuisine, and yes, i felt terribly pity for that naked bird, although i don't mind
hors d'oeuvre - marinated parsnips with petit petit dove legs.
entrée - dove breast with caramelized figs, glazed salsifies and a jus of the carcasse.
main course - monkfish medaillons with young garlic and raddicchio au lard.
dessert - tartes aux poires with fresh goat cheese, rosemary, honey.
...every day stuff? true. i surely need no pro to have a dinner like that, except of...well, that dove. that cute little dove, worth every damn euro per gramm, which i would never have bought myself. that bloody flying rat coming all the way from france probably, i should move there! - i surprisingly start thinking, tasting the creamy texture. it was definitely worth biking to the other end of vienna for that dinner, worth spending 2 nights preparing the presents i brought for both, cook and host.
a minimalisitc japanese dream of flowers from my favorite shop, a potpourri [i hate this word, but i love amphibologies] of music in extravagant wrapping, ja, and, some of you know i am terribly oldfashioned, a self-made bonbonniere. another premiere, admittingly.
...instead of myself, who wouldn't get a certificate anymore [grown on heavily polluted emotional soil, über-consumption of "pesticides" and definitely not well-maintained], i melt heapes of real organic butter in my bain-marie. if you want to end up with divine truffles like me, do this with some real good high % chocolate. add double cream and the flavorings you desire. maybe coat those sweets after rolling w/ couverture. or, for some this would be the perfect combination, w/ a bloom....
i combined each flower with one specific fruity component and ended up with...
- rosehip / rose blossom in 72%
- lavender / apricot [here the white chocolate ganache is the filling for marcipan ravioli]
- marigold / orange in 88%
host and cook assume i bought the confectionery, a compliment melting like butter on my ego, just like the chocolate on my lips and the soft meat of the dove on my tongue...
mironja - 17. Feb, 21:17
