recipe
As I was preparing for this post - my final one in collaboration with MelkMoment - I was sure what it would be about. The bright colors, the blossoms in the photographs and the lightness in my voice ... after what seems like a very long series of moody posts, everything in this one would point to a new beginning.
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I'm an explorer. I like to discover new tastes and places, feel most accomplished when I get to the heart of something previously unfamiliar to me and get restless when too much time has passed doing the same thing over and over again. At the same time, though, I'm also a nostalgic [...]
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Sometimes my mind just shuts down. It spits and sputters and suddenly I'm incapable of making even the most menial of decisions. I don't know what to make for dinner, can't think of a proper response to an email and sure as hell can't come up with anything creative. Whatever I do, I draw a blank.
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A couple of weeks ago, I got an email from the Italian newspaper Corriere della Sera saying that I was nominated for the Cucina Blog Award for Best Food Writing. The event took place last week, and while I didn't actually win the award, I'm still amazed I was even considered for it. Given the fact that I haven't actually written something on this blog for over six months, it seemed like a weird chance of faith more than anything else.
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Just like that, it's the end of September again. For all the time I've spent outside these past few months - sitting in the garden, hiding in the woods, rummaging through my parents' overgrown vegetable patch - I've been strangely oblivious to the changing of the seasons. The last thing that really registered with me was coming home to plum and fig trees filled with ripe fruit at the end of June.
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I think it's been established that I'm a breakfast person. Mostly because that short, slow hour of coffee and solitarity is integral to my sanity, but probably also because it's the only time of day when you can eat something sweet and actually call it a meal. Smoothies, yogurt bowls, French toast, cake or leftover pie ... if it's sweet and delicious, I'm happy to call it breakfast.
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