BonVivant

1998 or '99 was the last time I remember being home in Dec-Jan. Cheese and bread make it bearable. Didn't use the Brebis. A year ago in Sicily

Squash soup with Pumpernickel and Speck. Pureed kale stems and kelp. Pumpernickel and smoked sprats. SV lamb's liver With fried onions, apple slices and Speck.

Steamed soft tofu Pork rinds and smoked tofu This day in 2009. Crossing the notorious Drake Passage in a few hours time.

I don't know the exact amounts... Puree haddock flesh with eggs and some potato starch (which helps hold the shape). You can also add onions, garlic, herbs, spices et to the fish paste. Form balls and boil until they float to surface.

Noodles and prawn roe Greek pistachios Squash dumplings again. Warm poppy seed-honey-clarified butter sauce.

1 kilo of fresh roe Ready to go in the water bath With haddock balls and shiitake Beer

Linguine with garlic crumbs and smoked sprats How Austrians use up leftover dumplings: Slice and fry in (Speck) fat. Popular additions are (scrambled) eggs, Speck, mushrooms etc. The rest of the dumplings @Dejah, (Turk's) turban squash: middle one, orange top. Btw, I used the whole squash for all the pancakes.

1 squash, 2 colours, 2 ways. Mushrooms and kale cooked in cream. Crispy fried Speck. Dumplings: pureed cooked squash, eggs, lots of bread crumbs and some potato starch. The rest, minus the 6 for this meal. The colour green comes from the skin and flesh close to it. Sweeter than the orange ones. Squash I used: first one from right (green with ribs).

Pointed cabbage Based on a Hungarian dish called kaposztás tészta (but I don't have the specific pasta shape). Beer and Polish curd cheese Lunch 2: (Turk's) turban squash, kakis and Polish curd cheese. Squash puree and cheese went into the pancakes. 20 of them. Kakis and some squash chunks were pureed together to make a sauce. And crispy fried Speck on the side.

Haddock balls

Pureed steamed squash with eggs, finished in the oven. In the background is grated black radish (plus other things not pictured) Boiled eggs mashed with some quark.

Korean sweet potato noodles with various vegs Soya sauce braised cuttlefish. Some annatto iwas added to the braising liquids.

North Sea shrimps and 3 different types of rye bread Red Kuri pureed together with some doenjang. The natto is also for smearing on bread.

Braised beef shins in Vietnamese-style "bo kho". I used red kuri squash in place of carrots. Another type of squash (don't know the exact name) with kale and mushrooms in cream Colourful lentils Got 2 "bouquets" of kale from the farmer

Hake from the fishmonger No particular theme. Cured salmon belly and other odds and ends to be used up.

It's officially autumn... ... when I make this meal. Kale with smoked sausage and Speck (a type of cured, smoked pork belly). Kale comes from this farm not far from my house (15km, biking in the countryside and through the woods, one way).

Still warm, full fat, raw buffalo's milk ricotta. Leftover SV duck breast Vietnamese-style eggs with very ripe tomatoes (seasoned with fish sauce)

Sepia/cuttlefish Was never into the "goth" thing as a teenager but I enjoyed being a one for a little while today. Bucatini with sepia ink Sepia, kale, tomatoes etc. From Sicily

Potted North Sea shrimps Took 2 hours to peel a whole kilo

Ready to be steamed, separately. One of my favourite flatfish, now costs twice as much as turbot. Used to be the other way around. Most turbot are farmed and available year round, whereas brill are (still) wild-caught. Muscat squash 2 ways. This one is eaten with bread. Wheat and muscat squash puree cooked risotto style. The Gorgonzola melts and flavours the "risotto". Not much is needed to put together a satisfying meal.

Fig season is ending, the kakis are arriving. Pig's liver and mushrooms in cream. Paprika-garlic butter sauce. Thanks. I copied Turkish-style manti (which is not completely closed at the tip and is filled with lamb mince). You'll get a hang of it after about 5. Bring opposite corners together, press and seal. (Wet wrappers with water first.)

One of the best tasting cuts of meat but looks the worst. There are purple carrots in the braising liquid. Crispy fried cubes of squash with freekeh and sliced savoy cabbage. @Franci, re roe. Have you tried steaming? I have posted a bunch of photos of ways I eat roe. Best part of the fish. In fact, keep the fish and let me have the roe!

Done folding and sealing. Cooked gyoza-style Simply steamed The filling is the squash is the big one in bottom photo and on back seat of the bike, pink salmon colour . Deep orange flesh, and sweet. On my 5th tray of Bursa black figs Warm soft tofu with ginger-honey syrup

Sherry marinated cherries made in the summer. SV lamb's liver SV duck leg