Monday, October 1, 2012


Balcony dinner: mozzarella di bufala, rucola, pepper and tomato salad

I just baked some zucchini and leek, sprinkled with a little olive oil and Aveiro sea salt, bought on the spot. They're so tasty on their own, I feel there's no need to add anything, not even herbs. Last week I made this very tasty brown lentil stew; again, not much in it, just lentils, onion, bell pepper and carrots, plus some garam masala and cumin, adding lemon and parsley when served. I love simple food. 

Caviar and oysters are expensive because rare, but they're actually not refined food, we gave it this aura of alimentary aristocracy. They are eaten as they come, no cooking or complicated mix of herbs and spices involved. I wish life was that simple. Or maybe it is, and we keep complicating it.

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