BonVivant

Pasta with dill. Aubergine and breadcrumbs for one, and smoked sprats for the other. \ Hard to see... shredded SV duck leg meat with shiitake.

Germany meets Vietnam. Briefly fried Vietnamese pork paste, fried potatoes in Iberico fat, soft eggs and lots of gherkins. Just like how Leberkäs is served. Korean-style noodles with vegs and kimchis Another batch of radi from the garden I'm a bread eater and am telling you with all certainty Germany is the country for us. I almost cry every time I enter a bakery in Germany. Hinkel is an example (a bakery in Düsseldorf). It's often full, and when it is you can't see the inside at all. Germany blows almost all other countries out of the water when it comes to fantastic breads. The only country I can think of which also has good breads (but they don't have the sheer varieties) is Austria.

I eat this every fortnight, with different various components each time. Chunks of fried hake (from the market fishmonger). Love pork rinds! First boiled then stir-fried together with fermented black beans and Lao Gan Ma. Sprinkled with pan dry roasted Sichuan peppercorns. Also beet greens with fresh turmeric and garlic The rest of pork rinds got turned into snacks So, restrictions have been further eased but...

Frittata with kelp. I eat so much asparagus, not sure if these were ever posted...

Rye bread Ricotta I made Smoked sprats and tomatoes. Hominy in the style of Austrian Gröstl. Rendered crispy Iberico charcuterie and more radi alongside. @Franci, ideas for your salty jamón: steamed clams in sherry (almejas con jamón). In frittata. Broad beans (habas con jamón).

Rösti and smoked mackerel Finally got a Chinese plate, then dropped it 5 minutes after leaving the shop. Well, I fixed it when I got home (photos below). Clumsy perfectionist. SV pork neck. I made a "char siew" marinade with all the typical ingredients but without hoisin. I don't like hoisin. Mine has chipotle sauce in it. With Peking duck pancakes and chicory. More char siew-chipotle sauce on the side.

With pineapple-scotch bonnet salsa Eggs cooked in cream Cured salmon and sourdough Little patas Sardines in tin, and Sicilian pecorino.

All's whale that ends whale. 2020 is an extraordinary year for everyone. It is extraordinary especially for me. Finally made my dream of seeing whales come true. And eating real Mexican tacos was really just icing on the cake. The whales have managed to reduce this ice queen to a puddle. Watch in full screen mode (click on the little "enter full screen" icon in the bottom right corner)

In the back garden. Made various potted things for a picnic in the back garden. Pâtés, North Sea shrimp, tomatoes etc. This time I rendered this Iberico fat for the potted shrimp. Minimalist Banh Mi You can make it now. Look up "Schwäbische Wurstknöpfle"

Fish without chips. The fishmonger cooked the 3 for me. Last of the Pecorino I brought back from Sicily. Another batch of radi from the garden

Swabian dumplings with Wurst (small bits inside). A Swabian home-style dish I haven't seen on restaurant menus yet. 2 more weeks and the season is over. Cooked these gyoza stle (fried in a pan then added water to steam). I used Peking duck wrappers. Filling has smoked tofu, carrots and (preserved, salted) turnip greens.

Some radi from the garden. Same radi SV duck leg Lentils and oyster mushrooms

Glorious weather on this Pentecost long weekend (in my garden). Seasonal "Strammer Max" 2 ways: From Germany to half way around the world in the Ecuadorean sierra... I used my own ricotta. In Ecuador they use queso fresco. Una mas, por favor.

Very simple and seasonal dinner. Asparagus and eggs come from the villages nearby. Potatoes and North Sea shrimp came a few hours away. The Cantillon, a sour beer, I got in Brussels years ago. Hominy and asparagus gratin The smaller bits went into the gratin.

SV confit yolks, chestnut mushrooms and home-made ricotta. Soup but not hot.

We had the first hottest day this week so something chilled. Where I am pancakes are more often dinner food rather than breakfast or lunch ("because it's a warm meal"). Also snipped chives and grated horseradish mixed with quark for the pancakes not shown.

Cheap and nutritious. It's been quite cold for this time of year.

The virus has scuppered my planned return to Austria is year but it can't stop me from making Austrian food. "Button dumplings" with scrambled eggs. Matjes are good for the skin My first home-made aquachile. I enjoyed it many times in Mexico. I like my oysters raw but made an exception this time.

Steamed fresh roe with creamy morels. And Matjes, always.

German style "meatballs" with tempeh. Also made the meat version. (Look up "Königsberger Klopse". Lots of recipes out there, though I used one in German.)

Asparagus and potato soup with Jersey cow's milk. Jersey cow's milk thickened with chia seeds Shaved raw asparagus Prawn roe on the side for me

Pasta Norma, with double smoked ricotta. Home-made "button" dumplings. (They are supposed to be rounder but my batter was not thick enough) "Gulasch" with tempe and root vegs.

Pseudo "Khao Soi" soup with moked tofu. Sourdough soldiers, SV yolks. First chive flowers

The simplest things often bring me the greatest joy, like this dinner. It's supposed to be quark but I used home-made Jersey cow's milk ricotta, with some kefir added to make it less thick. Smoked tofu with my chipotle paste and other things but I don't remember what they were. Flour tortillas and raw vegs. And then some more chipotle. ¡Ay caramba!

Leftover cured salmon Frittata with Brussels and leftover home-made ricotta.