Tuesday, February 28, 2012

Bought an old 'breadkeeper' on the market last week. It's from the 50's and still looks stunning. Especially in my lovely little kitchen. 
Also made sundried tomatoes myself. Easy to do so, just take tomatoes, cut them in six parts, take an ovenplate, sprinkle it with olive oil, take the tomatoes and put a little sugar on them, some salt and pepper, and roast/dry them for about 3 hours in your oven, on about 50 degrees celsius. When they're all shrunk, take a little pot filled with olive oil and little pieces of garlic, and add the dried tomatoes. Lovely on a piece of fig bread with some pieces of avocado!
(the other pieces of toast are with french cabecou, goat's cheese, honey and thyme)

Thursday, February 23, 2012

Birds | Martin Klimas

Wednesday, February 22, 2012