BonVivant

Semolina pancakes Pumpernickel, scrambled eggs and shrimps. Red cabbage tossed in gherkin brine. And German beer alongside. I got Anchor again yesterday. One bottle shop near me still sells these particular 2. I also like the nice labels.

Yellow puree is squash SV ginger chicken German beer The inside of a plane*. Still remember it? *My plane could not land in Lüderitz due to a big sand storm and had to return to the capital. The next morning they sent an empty plane to take the total of 5 passengers to Lüderitz again.

North German-style fishy sandwiches/rolls. I like horseradish with this kind of snacks Always save North Sea shrimp shells for an intense stock A mini hot pot using the shrimp stock

Octopus Uruguayan Tannat Only like 2 shapes of pasta, mostly comes down to mouthfeel: bucatini and linguine Waiting in anticipation... Asparagus should be ready in 3 or 4 weeks time.

Sourdough rye Half kilo of shrimps Beer with the seafood Warm lunch of leftover spelt and beetroot Spicy cuttlefish Chilli sauce I used:

Came home from all afternoon biking and cooked this meal in one pan. Squash dumplings were made in advance and vacuum sealed so they only needed to warm up in the same pan. Steamed the brill yesterday: A little bird told me spring can't be far away

Lunches this week only needed opening packages and tins. A year ago in Mexico: curious whale approached me whilst holding intense eye contact. Who's watching whom now? This is what a whale sees underwater.

Not this one... it's protected. Also not this one. It's protected. Most likely. Wild season is coming to an end so I thought I'd eat some now. Don't care for rabbit (and besides, they are all imported from China). Half a bottle of wine went in here Baker thinks I give the crumbs to the garden birds* every time he empties the tray under the slicer into a bag for me. Free sourdough crumbs become bread dumplings. Very chewy and "substantial". (*I buy actual bird food for the garden birds) Didn't use any bay leaves (from my plant). I would have to go outside to get them... calf-deep in snow. Outside... (Thankfully it's all gone now)

A north German classic. Potato-beetroot mash, matjes and a fried egg. The black mass is Korean seaweed Tofu puffs

Bamboo shoots and belly pork braise Never thought I would miss seeing these signs so much. Taken on my previous trip to Taiwan and Hong Kong.

Made another batch of cakes, with whole blood oranges this time. Strong black tea to go with one cake: Kippers and cauliflower-potato soup Only slightly spicy Turkish pepper paste Steamed roe and pork mince

Broth drunk in a cup alongside the solids. Also beer Button dumplings with vegetables cooked in cream Today at home watching the garden birds and not in Baja Sur watching the whales My new fridge, courtesy of nature. (Joking. Just glad I don't live in somewhere with this kind of winter!)

Raw scallops Home-made dumplings Mung bean noodles Austrians make extra button dumplings on purpose so they could eat this the next day: I don't like baking. I don't like cakes. Also me: Whole grapefruits in the cake and syrup (no sugar, I used honey). One year ago in Mexico. /wipe searing hot tears/

Monkfish Spinach wilted in cream Last of the Riesling Sekt (sparkling Riesling produced in the style of Champagne) brought back from Bremm, Germany. Dinner, before. Another fish meal, Teocheow-style steamed haddock (with sour vegetables and salted plums).

Soup from various leftovers Roe with Korean chilli flakes Took 2 weeks for tomatoes to ripen Livers (lamb's and calf's)

"Rose"

Chilean carignan Home-made button dumplings. (Not "Spätzle". Same dough, different shapes, different names.) Gulyas with beetroots and beef shin One year ago I made my Number One dream come true. Landed safely in dusty nowhere Baja Sur after 3 flighs and 24 hours straight without sleep. (Heavy) cream, shallots, chicken stock, white wine. I think that's it.

Italian cheese. Cow's milk and not stinky. Korean-style roe stew with spicy ssamjang and kimchi Hokkaido scallops Just mushrooms and chestnuts. Soaked in hot water (separately). I added mushroom water gradually to test for desired consistency. Add other savoury ingredients to make a vegetarian "pâté". The squash I used for flans: first one from left

Squash gratin SV sweetbreads Ordered from my organic butcher, 1 kilo of calves' sweetbreads. The most expensive offal. More expensive than any meat I could buy here, actually. Yesterday

Forgot this one last time Chestnut-boletus spread Hokkaido scallops poached in Franconi an Sylvaner, on top of squash puree, Sicilian pistaschios and home-made salsa machita. Made flans with the rest of the squash puree. New batch of salsa machita. Can't make it back to Me-hi-co for the coming whale watching season but I have enough chillies till my return. It's a common species of crab around these parts.

Last meal from the holidays. I like "dry January". What a marvellous idea. I shall start with dry Malbec. Steamed skate wings Teochew-style (salted plums in brine, mustard greens, tomatoes etc)

Leftover cream-mushroom sauce from another meal: Crispy tempeh with Lao Gan Ma Past new years abroad:

Several recent lunches: I blew it all. I wanted to, but someone put something else in the fridge.

A few things for broth fondue/hot pot: fresh roe, various home-made dumplings and vegetables. Ingredients for one of the dumplings: North Sea shrimps, roasted prawn roe, pork mince, ginger, garlic etc.

First time making it. Before the icing sugar It's a boozy Stollen. All the steeped figs went it it. And the scotch went in the hot cholate