26 October 2011

On Red, Fall and a Pomegranate Infused Red Trout


Red is the color of fall. Who said that red equals Christmas time? Nature isn't red in winter, it is red now. Red in all its nuances: magenta, pomegranate, burgundy, ruby red...

Red Leaves

Walking around the park, I noticed that some traces of summer are still there. The very last roses are still there, they haven't give up, and yet, they are somehow eclipsed by the most striking color palette of the fallen leaves, and of those still hanging, waiting on some wind to join their mates on the ground. 


19 October 2011

On Food and Photography


"It is not altogether wrong to say that 
there is no such thing as a bad photograph - 
only less interesting, less relevant, less mysterious ones." 
"So successful has been the camera's role 
in beautifying the world that photographs, 
rather than the world, have become the standard of 
the beautiful. "

"What we need is to use what we have."
[Susan Sontag]

"Your first 10,000 photographs are your worst."
[Henri Cartier-Bresson]


13 October 2011

October: Pears and Picnics || Ottobre: Pere e Picnic

Pear shots

I changed house five times in the last year. Life of a student, you might say. Indeed.

In the courtyard of my new house, there's a pear tree. It gifted us all with plenty of crunchy, sugary fruits since the end of August. We couldn't resist picking some slightly unripe ones which were hanging at head level. The first bite was revealing: a sugary and at the same time sour nectar was dripping from the bitten flash and running down our mouths and hands, pleasing our tongues with hints of minerality and sweetness.

3 October 2011

Chocolate Pistachio Cake

cake layers and cream

"J. piace torlta di cicolata" (J. likes chocolate cake).

This was a leitmotiv of our bright summer days, our long walks around the park, our lazy Sundays spent napping and cooking. Yes, chocolate cake was his personal favorite and yet, since we met I had never made it for him. Maybe it was because I prefer other kind of sweets and baked treats, more rustic and wholesome, or maybe because it really feels like an occasion cake to me. In the end, the cocoa powder has been resting untroubled on the kitchen shelf for months. 

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