BonVivant

Have gone through 5 trays of figs. A new record for me. Briefly under the grill Pure chocolate, ground pistachio, honey and some coconut flakes. Mini Flammkuchen

Oktoberfest at home because I would never go to the real Oktoberfest. It's an introvert's nightmare. Tyrolean sausage with Speck. Corn puree and roasted cauli.

I like yours, too! Will this do? (Common shrimp around my parts)

Thank you! Still think about this simple, fantastic lunch I ate in insignificant, middle-of-nowhere Veria, Greece. The cook led me to his little kitchen and showed me what he had, and I chose meatballs, aubergines, peppers, tomatoes. Had to catch the train back to Thessaloniki, otherwise I would have stayed for dinner.

Here comes the sun... (ate them next to the kitchen sink after photo was taken). Cured salmon and corn cakes/fritters. There's lot of seaweed in the corn cakes.

Caramilsed figs with Pedro Ximénez, balsamic vinegar, liquid smoke. SV duck leg Grilled aubergines. Green sauce is basil, capers, anchovies, garlic. Super corny, cheesy frittata. The cheeses used in the frittata (not all 3): French, (semi) hard, high pungency.

I don't do intestines, at all. Any animal. I eat a piece of meat only once a week so it'd better be good. If red meat then no more than 75g. We struggled so much on holidays in Argentina and Chile. Typical animals: Beef: shin, cheek, bavette and most braising cuts. Tenderest cuts for tartare. Heart, liver, bones and veal's sweetbreads. Veal sweetbreads (Lyon, France) Lamb/Goat: leg, shoulder, ribs. Heart, liver, sweetbreads. Goat's heart and liver Lamb's ribs Chicken: thigh, crispy skin, marrow, liver. Duck: thigh, breast (sometimes), skin, liver, fat, carcass. Peking duck in Peking Goose: thigh, skin, liver, fat, carcass. Breast for curing only. Pork: belly, belly, belly. Cheek, pretty much all cuts. Liver, skin, fat, blood, bones. Mangalitsa pig. (Budapest, Hungary.) Pig's blood. (Taipei, Taiwan.)

North Sea shrimp rolls Noodles with dried prawn roe and fresh North Sea crab meat Store-bought kimchi dumplings

Last of summer Megrim sole Crispy fried. Vietnamese-style fish sauce. Thank you, KS. Takes some time to clean them but they taste much better than frozen chemical-laced kind..

Common shrimp around my parts. Butter is setting. One has fresh turmeric and chilli. Vietnamese steamed pork paste with rinds Gorging on these now. They survived the journey from Turkey, then from the market on the back of my bicycle.

Quickly seared Summer came back. Bavette steak. (SV and seared on the Weber) This is the aubergine. Bottles for scale. It was too ugly and not uniform for the supermarket.

The opposite of haute cuisine for sure. My style is cheap and cheerful (and most of the time it's utterly delicious). The meal at a local restaurant above at the fish market. Less than 4 euros for 2 persons. Best chips Never had stinky tofu this good ever since. Still haven't found something quite like it even in Taiwan where stinky tofu is prevalent. Market roaster. Albanians were happy to see me for some reason. A lone travelling female is something they can't even begin to fathom. The rare ones who could speak English had many highly personal questions for me, plus questions from employees and people on the streets they had to translate and ask me. That's a sheep's head and yes I ate it.

Vietnamese-style saucy tomatoes (with fish sauce). Sausage salad. In the little glass jar is goose fat Schmalz Drink to my "most epic" holiday next January. Last week I finalised all reservations.

DIY dinner Cheese goes with everything.

SV calf's ribs. Sauce is a "master sauce/stock" (but I use tamari). With steamed aubergines. The ribs are stunningly rich so a little goes a long way. Lasted 3 different meals. Then something quite different the next day.

Comté is in the tortilla

Crabs from Madagascar, chilli paste is my own. The basic paste contains no fresh turmeric but for this meal I added some. SV duck breast. Cherry compote with red wine and balsamic vinegar.

Leftover crabs became lunch, using the same chilli paste, just more seasoning and more chilli paste added to make the broth. Various shoots and soft tofu with seaweed. Roasted aubergines, filled with yogurt. Some chilli-paprika butter for both the aubergines and dumplings. Comté frittata Half of the ingredients are mixed in the yogurt. The rest is on top. I still dream about this crispy octopus pancake I had in Korea. Possibly the most expensive octopus pancake... I got 2 live ones, for eating raw and for this. You can try recreating your seafood crepe... just get the ingredients and give it a go. (Incredible seafood market in Busan, Korea.) A seaweed stall, also in Busan, Korea. (stars = seaweed)

Fresh goat's cheese and chilled creamy pasta. And chanterelles Kimchi brined SV calf's ribs. Chilli-paprika butter. (Mahjong tile from 1 of the 2 sets I brought back from Chengdu many years ago.) Got this idea from my trip to Okinawa last year. Okinawans often simply steam or stir-fry the vegetables and top them with bonito flakes. They also add a drop or 2 of sesame oil and soya sauce. Tofu gets the same treatment. I love the simplicity of some Japanese dishes. This is home-style food in Okinawa as mentioned above:

Fresh goat's cheese with pistachio, stone fruits and honey. The cheese Seaweed and mussel omelette. Plus chilled tomato soup and melon.

Good for the skin. There are chunks of crunchy nectarine in the quark. Name of this dish in German is "housewife-style Matjes". My favourite way to eat ma(a)tjes. I passed your message on to Oinker...

Got mangrove crabs imported from Madagascar and Vietnam. These are Vietnamese. Only the sauces are different.

"Currywurst" without the curry (I don't eat curries or any curry mixes). Made the sauce using Mutti tomatoes. Used white balsamic vinegar to make white "caviar". For the other ones I also added liquid smoke. The sausages are from Thuringia.

Mussel season has started here. Blue corn tortillas Another dinner Noodles, prawn roes, shaved bonito.

Beetroot-cured salmon belly Herring and scrambled eggs on bread Very soft cheese