Hi there!
I’m having a pretty hectic month. I'm basically skipping this introduction, but you don't skip your breakfast.
And just give yourself ten seconds to enjoy this picture and feel all that you can feel from it.
Piero
Picture: Chester Higgins, “Early Morning Coffee, Harlem,” 1974 (via The New Yorker)
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THE BEST QUOTE WE'LL READ TODAY
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First, a rush. Heat. Her heart flutters. You can see it, Neo, yes? She does not understand, why? Is it the wine? No...what is it, then, what is the reason? But soon it does not matter. Soon the why and the reason are gone, and all that matters is the feeling itself.
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→ The Merovingian monologue, The Matrix ( link) |
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THE MISSING INGREDIENT
IF YOU RESURRECT, PUT A RUBBER DUCK ON YOUR HEAD
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Rejoice, December 22 is not that far and we have a fourth Matrix chapter, a younger Morpheus and Keanu playing with rubber ducks.
(This is not proper foodstuff, but the last time it all started with some blue and red pills, then it got worse with a steak).
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A BOOK FOR CO2 ADDICTED
Let's ferment the whole world
★★★★
Sandor Katz is the fermentation master who started it all. Like foraging, fermenting is not only a technique rooted in our history, but it is a travel towards flavor and culture. In this book there are many fermented magics from the world: Chicha de jora (Ecuador), Doubanjiang (China), Efo riro spinach stew (Nigeria), Chucula hot chocolate (Colombia). Can't wait to try it all.
Sandor Katz’s Fermentation Journeys by Sandor Katz
→ Shortplot: 🌶 🍚 🍵 ⚗️
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RANDOM ACTS OF HUNGER
This is a space where I share some food (un)related stuff of my week
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Amanda Kolson Hurley / Bloomberg Businessweek
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Bloomberg reports from 11 cities in 4 continents to discover what "pandemic normal" might be. If you hate the word "resilience", it's time to surrender: resilience is a model now.
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Farah Yameen / Whetstone Magazine
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I can't explain it better than the author herself: "The sense of touch, specifically the touch of the hand, is remarkably understated in media representations of cooking that is crowded with a surfeit of equipment. Yet a number of cultures rely on touch as a primary sensory feedback to literally and metaphorically create".
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