BonVivant

When time does not fly one makes ricotta. Also made this pickled aubergine like I had in Sicily (where the strips are thicker. Next time then.). Minced Iberico charcuterie and added some oil from sun-dried tomatoes.

Dumplings with cream sauce and mushrooms. Store-bought Spätzle. Thanks. I portioned and vac sealed everything as soon as I got home from Mexico. I was in Spain in October and Sicily over christmas-new year. The streets are still empty but it's a different kind of silence now in the 2 countries ravaged by a relentless virus. This is mount Etna, a couple of minutes before entering the car park. And speaking of Mexico, I got back just in time, on Feb 21. Any later than that would be disastrous. I am incredible lucky with my recent travels, but for the first time ever, I have no travel plan for the rest of the year. For now I'm just thinking about the first place I want to visit when this virus shtshow is over. ("Fernweh" is a beautiful word.)

When time doesn't fly one makes pancakes. With poppy seeds. With chia seeds and kefir.

SV lamb's liver With my own chipotle sauce. Dried chillies brought back from Mexico: First batch of pastes and sauces. Eat them with everything (saves for oatmeal breakfast).

2020 the year I get fat and I can tell you it starts precisely in mid March. Burrata and Tirolean Speck on the pizzas. Instant Omega-3 fatty acids.

Tempeh-boletus (from dried) "falafel" Shiitake and tofu Bitter gourd and bonito flakes

Quesadillas with lots of cheese (Neufchâtel) and sweet potatoes.

Store-bought dumplings Rice noodles, smoked tofu, mushrooms.

Cuttlefish ink pasta with octopus and beetroot Pasta with creamy fresh roe. Green bits are seaweed.

Crispy fried Speck and Brussels with some cream mixed in. Mozzarella In La Paz, after swimming with whale sharks.

Happy to eat my own food again. Split peas Paste made from sun-dried tomatoes In La Paz. Fried fish with garlic. Mixed aguachile (octopus, scallops, prawns) Supermarkets have it sometimes (I'm in Europe). I don't normally make photos of wine... here is a cheap silvaner.

At home In Loreto: Fresh roe cooked sous vide.

Super creamy fresh roe with morels. And Franconian Silvaner is the other half of dinner. In Loreto Brought more yellowtail I caught to another restaurant to be cooked. The meal was shared with my guest house owners again. Soupy Veracruz-style. Only aguachile does the yellowtail justice.

SV roe. Iberico Schmalz is invisible underneath, it goes so well with the roe and super dense seedy rye bread. The bread slicer at the bakery must be incredibly sharp and I'm thankful for that because there's no way I would want to slice it myself at home. Aguachile on another day, with red sauce, at my favourite restaurant in Loreto. But I could eat aguachile twice a day. Maybe. I shall try that next time. The rest of this piece of fish I caught cooked "a la plancha" for tacos. Another meal earlier...

Made my fishing dream come true! The partner and I caught 3 big yellowtail in Loreto. Each weighs about 10kg. Took half of one fish to a restaurant nearby and got it cooked. We shared the meal with the guest house owners. The four of us couldn't even finish it all, it was really a lot. A day without clams is a sad day

Prawn aguachile. Best I've had thus far.

Two more meals: "Cocina economica" kind of local place, in my neighbourhood. Thanks, @Dejah. I have 2 days left to enjoy the fresh and cheap seafood.

On the beach by the sea (of Cortez) I forgot the name of this but it's not ceviche. Better. Steamed fish with poblano pepper Then back to my favourite restaurant for more fresh clams

At 2 different places: Now at my favourite restaurant in Loreto. The only place in town that has fresh local chocolata clams almost every day. Steamed to perfection. --- KimS: thanks! Good seafood tacos are pretty "normal" in Baja Sur. Down to my last 3 days to enjoy them.

Back in sunny and warm Loreto after an incredible week of whale watching in Bahia Magdalena. Scallop and prawn tacos first. This restaurant has 2 versions of "aguachile", red and green. I've had both. Red is good, green is besssssssst!

Tortillas are served with almost everything. Roasted and stuffed with vegs A vast majority of guests are Americans (and Canadians). The sauces are for them. I only eat the salsas they make daily.

Nothing fancy this time but everything is always freshly made by the kitchen staff, a family-run hotel-restaurant-whale watching business who aims to honour tradition. I saw the family ate the same food that came from the restaurant's kitchen every day. Kitchen and wood-fired pit

Sopes are fried corn cakes. Quesadillas with sautéed vegs I'm back in Loreto now and have twice eaten at the restaurant where they have smokey salsa. They said the smoked serrano chillies are briefly roasted (over an open flame) then pureed together with tomatoes and onions, and some habanero chillies as well.

Prawns 2 ways: "Aguachile". A spicy version of ceviche but a lot more raw. With fresh corn tortillas Habanero-pineapple salsa again. I like it so much I simply dip warm, freshly made corn tortillas in it.

Baja-style enchiladas. Red sauce is a bit salty but the fresh tortillas are good. Chocolata clam ceviche. I'm partial to shellfish and approve of this. There are 5 sauces, shown here are 3 of them. The habanero with pineapple is best, to me.