“Sometimes people who really achieve the pinnacle of their discipline—not only in their riding but in other arts—these people who are great artists, they have a lot of problems in their personal life.” I said to him, “Why is that the case?” and he said, “Because they really have such a profound experience of wakefulness when they’re performing their art but they don’t have the tools to bring it into their life. So they’re always missing that in their day-to-day life.” And I did observe that to be true. -- Diana Mukpo recalling a conversation with her late husband Chögyam Trungpa Rinpoche

Is evolution the universe waking up to itself? - David Loy

so wise

Real equanimity isn’t indifference. It’s the capacity to be present with your whole being and not add fuel to the fire. - Jack Kornfield

eatcation series: boeuf bourguignon

make sure you use organic side bacon and stewing beef AND Julia Child's recipe, bien sur

eatcation series: german apfelkuchen (apple pie)

eatcation trip to apple picking resulted in this delicious pie


for pie shell:
150 g flour
50 g sugar (brown)
80 g butter (unsalted)
1 egg
1 pinch salt

for the filling:
800 g apples (on the tart side)
1 tbsp lemon juice
100 g walnuts, crushed

for the liquid filling:
40 g brown sugar
2 eggs
200 g thick fatty yogurt

Mix flour, sugar, egg, and salt into a dough and let it cool for 1 hour.

Peel apples, core them, and cut them into 8ths.  Then mix them in lemon juice so that they don't brown.

Roll out your dough so that it fits in to a 28 cm diameter pie dish and pull up the edges.  Lay the apple pieces in the dough shell and sprinkle the roughly chopped walnuts on top.

Beat the sugar and eggs until they are foamy.  Fold in the yogurt.  Pour this mixture over the apples and bake at 170° C for approx 60 min.  Prick the pie with a fork until nothing sticks to it.

Serve with freshly whipped cream.

eatcation series: average breakfast

i think this is called a ploughman's breakfast? organic bacon, poached eggs, fried mushrooms with onion, rye toast with butter and strawberry jam, and lightly sizzled tomatoes

eating . . . day four

corn loaf and banana breakfast
tuna sandwich and lemonade from boathouse cafe in central park

One girl cookie:
chocolate whoopie pie with cream cheese filling
pumpkin whoopie pie
ginger cookies with candied ginger pieces
lemon cream cookie
choco coffee cream cookie
choco-hazelnut cookie








Blue Marble:
chocolate (80% cacao)
blackberry
cinnamon
chip + cream

eating . . . day three

Chez Ullrich and Corcoran:
frittata with tomatoes, cheddar, sage, basil
toast









New Amsterdam Market Ice Cream competition:
currants & cream
fresh ricotta
concord grape
roasted peach with black pepper
pistachio
beet**j,m
hay with honey
vanilla bourbon with caramel and sea salt*s
nectarine
lemon verbena

Samples from the market:
radish dill pickles
norwegian rye with cucumber and cream cheese

Dinner chez Ullrich and Corcoran:
plum tomato, fresh mozza, basil from garden
pasta

eating our way through New York - day two

Chez Ullrich and Corcoran:
french toast with blackberries, bananas, strawberries
upstate new york organic maple syrup

Lunch at La Esquina (lafayette + kenmare)
pulled chicken taco
spinach big bean taco
plantains with cheese and green pepper hot sauce
guananbano jumex juice









Il Laboratorjo Gelato (broome + orchard):
chocolate chili
earl grey



Babycakes (broome + orchard):
Red velvet cupcake with agave sweetened icing

eating our way through new york - day one

Lunch Muse del barrio:
Seabass
Rice
Beans
Chard sauce



dinner at momofuku:
roasted rice cakes
momofuku pork ramen noddles
sweet pea and strawberry softserve ice cream twist with sweet pea shortbread crumbs on bottom

grey + snuggles

spring at hog's back