Breakfast.

Bagel with beetroot-radish spread. Cappuccino. Camomile Spiced Apple tea in favourite tea cup. I also had a second cappuccino and a mango. Listening to David Bowie. This is how Saturdays should start.

Everybody wants to be a cat.

Cress.

Day two:

Day three:

Peanut Butter Cheese Bagel w/ Spinach

It is a beautiful day and I made a beautiful bagel and I even was in the mood to do some more pictures than I usually would take on something I cooked or prepared. I'm not very interested in food photography. If I cook something the daylight has normally already gone, my kitchen is a mess and I'm not very ambitious to prepare a fancy looking table to shoot a fancy food pic. I'm way better in cooking than baking as it is easier to improvise and so I'm also better in taking pictures just on the spur of a moment. But maybe I will work on this a little bit.

Back to the bagel: I totally love the combination of peanut butter and cheese, the lingonberry sauce adds a sweet and tart-ish taste, the fresh spinach is also quite tart, fresh and crispy.

This bagel was so perfect.

Toast your bagel. Spread one side with peanut butter, the other with lingonberry sauce (or cranberry sauce, both are quite similar).

Add one slice of vegan cheese (I had this one, the classic version) and some leaves of fresh spinach. Put together and enjoy.

Angry Young Women.

My friend Kptn. Fuchs introduced me to a zine called Only Death Is Fatal which is about female fronted punk in all its different shades. The zine comes with a tape and is published by a Montreal-based punk lady. So I've been stuck since one hour or so in front of my computer and listening to all the out-takes which didn't make it into the zine and I'm annoying Kptn Fuchs with ongoing messages like "oh my gosh, did you already listen to this song? Or to that?".

My favourite so far is:




I demand an electric tooth brush playing this song immedietaly when turned on.

Some other hits are by VERMILION, THE PETTICOATS and PINK, PLASTIC + PANTIES.
Now read the blog, check out the rest and order a zine from Megon.

Treats.

cappuccino

oven baked food

vegan candybars named after good tv shows

not as pretty as here, but it was pretty yummy though

Twinings. I'm addicted.

Endless summer in the air like acid rain.

Two weeks ago a friend and I roamed through his neighbourhood to take pictures.

From an abandoned house to the backyard of a hospital through empty streets where neither of us has been before. Sometimes there was a Twilight-Zone-like atmosphere but nothing weird happened. In the streets which we did already know we acted like some tourists looking at everything like we had never seen it before.
Just a good way to spend one of the last sunny Sundays.

You can see all of the pictures here.

Beans with tahin dressing.

200g green beans
1-2 tbsp tahin
1/2 apple
salt
soy sauce
mint
coriander


Wash the beans and cut off the ends. Cook in salted water for about 10 minutes, until they're done but still crisp.
Mix the tahin with a little water and 1-2 teaspoons soy sauce. Add some leaves of mint and coriander.

When the beans are done strain them and rinse with very cold water. This will keep the beans' pretty lime-green colour and prevent them from getting grey-ish. 
Cut apple into small cubes.
Put the beans and apple cubes in a bowl and toss with dressing.

Baked beetroots and tofu.

3-4 beetroots
200g tofu
garlic
rosemary
mint
sage
matcha
smoked salt
oil 


Peel the beetroots and cut into sticks. Don't be frightened about the beetroot and its colour. Yes, your fingers will get a little pink but hey, I've got news for you: it will wash off.
So just peel them like potatoes, cut into slices and then into sticks.
Put the sticks together with two to three smashed garlic cloves and twigs of rosemary, mint and sage in an oiled casserole. Cover up with a lid or tin foil and bake for 20 minutes in the oven until the beetroot is tender.
Meanwhile cut tofu into cubes and fry in a little olive oil on high heat until it gets golden to dark brown and very crispy. Sprinkle with smoked salt and a pinch of matcha. Stir well and fry for another minute.
The matcha will not only add a touch of mint green colour but a subtle hint of bitterness which fits pretty good the sweetness of the baked beetroots.

Au revoir tristesse.

Let's go away.

Finally I have a new Yashica T4 and it accompanies me wherever I go.
To everyone who's involved: I'm happy, thank you very much!

Some summer pics, you'll find more here.