LOMPE!

U CAME AND CHANGED THE WAY I FEEL

alien table holds TOM YUM

RIP THE SHITMIXER OK

buttons were pushed hard and on the regular but only over about one month no more. pumpkin season after all but whats softer to blend for the stick than buttery boiled kurbises? so it all comes down to this; dont purchase any product named OK from mediamarkt or wherever else theyre sold. it makes ur thumbs bleed then it dies in ur hand. OR DO; WE WALKED BACK TO MEDIAMARKT 2 MONTHS AFTER PURCHASE (see the 18th of september post o.k!) SHOWED OFF OUR BROKEN STICK AND GOT THE MONEY BACK + 1 CENT so in theory u could do this every pumpkinseason and EARN MONEY on it

anyways it things will turn out as we pray for we ll have a house, a car down from yogaland carrying all my kitchenequipment in the possible new year and in it a finer stick just in time for smoothieseason.

THE AWAKENING AT THE GP OLIVE

food life was interrupted by heavy hearts and darkness and jaws been active in other activities so blog been resting the last month. BUT TODAY, sitting by the table forcing back more cultivated habits on the wino, with a jar of firm green olives, CHEWING AWAY, one after one, this happens; i look at lil olive in my hand, it looks back at me. with the face of a guineapig and this after a nite of 11 hours wild guineapigdreamin but no brainfuck, all just wonders of nature OR A CALLING TO GET BACK IN THE GAME. det knuller i munn said lil olive, go back, go blog, and so i do

THE NORTHBOUND TOFU MADAGASKAR

i owe part of my returning to veganism to the TOFU MADAGASKAR from the NIL in oppelner str by schlesisches tor because living right there for a month being able to grab that sandwich every day made me see that theres no reason to be sticking to hypocritical vegetarianism in this city of berlin where u so easily can get cheap vegan food allover the place. or i take allover the place back as this blogpost is about HOW TO MAKE A TOFU MADAGASKAR SANDWICH AT HOME because u live in WEDDING AND NOT KREUZBERG anymore (im sure i can find places here too but why should i when i have this palace and fine kitchen to do what i love the most in, yeah cooking) SO

they have this great MANDEL-NUSS TOFU at dm (or whats that rossmannish alternative called) i bought that cus its so good with these pieces of nuts in it, think its 2euros

and u dont need to prepare it u can eat it like that but also fry it if u want it hot and crispier

then chop whatever veggies u want in, they use sallad and tomatoes at nil, i had sallad and paprika

then u make the crucial thing for this sandwich; THE PEANUT SAUCE

PEANUT MUS (the cream saucy one if u find it they got this at dm too, orelse peanut butter creamy does it u just add more water
say u use half the glass then u go
1 spoon SOY SAUCE
2 cloves GARLIC
some MANGO CHUTNEY if u like
squeese half a LIME/lemon
CHILI, fresh or spice
salt, pepper
WATER till u get the saucyness u want

use a blender or just a fork forever until smooth

heat up the PITABREAD and fill it up with the tofu, the sallad and lots of the sauce and bring it to the balcony if ur lazy/ have one or to the streets and eat it like a kreuzberger

heres me and my madagaskar on the way to our balcony

AND IM AWARE OF THAT ALL THE FOODPICS LOOK LIKE SHIT BUT MY DEAR CAMERA BROKE IN POLAND AND ALL I GOT IS PHOTOBOOTH NOW, JUST DONT LET  THE BROWN SHADES FOOL U, THIS FOOD IS REALLY FRESH AND LECKER IN THE MOUTH

MUSTSEE INTERVIEW ON CARNISM!

FAVATACOS

the FAVA is a bean of the north africa or maybe southwest asia which really likes to do you in the mouth. Ive been missing out on lots of food related parties because theres been crying in the bathtub to do + food doesnt turn as pretty when i u ze live alone + im kindof on THE HOLY MAN

but the favas. making up for the failing tacotuesday they were mixed with tomatosauce lots of chilies and garlic and covered in nachos and put in the oven while guacamole, eat-me-avocado with tomatoes fine chopped, lime, garlic, chili salt pepper mash with fork only and chop up sallad and paprika spitze.

light all the candles and serve and think about how ur so very lucky to be you and the underground theory of that people who enjoys their own company are better lovers because you cannot love others unless you love yourself

LEAN

the hungover has finally taken the body to the store. purple potatoes, salt and proteins will guide us back into the light of party.   right here there was a break of shower, FRINGE and the horoscope.   on the table we got the purple potato & beans salad, >>> BAGUETTE <<< & AGAIN, THE CRISPS, salt vinegar PURPLE CRISPS. its a wonder what precious things can be made out of something loking like an old dried purple poop

MAX PEANUT MARBLE BDAY CAKE!

midnite starts my best friends 27th birthday. i give you/hir/ze/all the MAX BOSS FROM TONITE AND FOREVER BEYOND THE APOCALYPSE PEANUT MARBLE SALT AND VINEGAR HORSEPOWER CAKE

come share and toast to the depths of this AMAZING MAN in the VAN HELGA outside the bar LUZIA TONITE  AFTER TEN AND INTO THE TOMORRO liquor will be flowing

WINO NITE GNOCCHI FRY

still surfing on the leftovers but with a finer bottle of wine i give you fried gnocchis in a bath of chilicream

PACK OF GNOCCHI (the cheaper brands come without eggs! )
TOMATOES
MUSHROOMS
ONIONS
CHILI
RED WINE
SOYCREAM
SPICES

boil the gnocchis and leave to cool while
frying the vegetables in wine and cream and spices

i had gnocchi only once before and it reminded me of alien babies (just like mushrooms and lychees, if u feel the same the trick is to cut them in halves, the shrooms needs a finer chopping to let go of that creepy chew though) then fry them until crispy

serve with the sauce and eat late with fine wine. all alone 0248 on a friday like me xxxxxxx

NOTICE THE FINE BOWL (waiting for britta) and the beautiful weisensee nite life view i tried to catch the m2 in the background but it was to fast for photobooth

SPICY SESAME CRACKERS

so many little sesame seeds so many chopped up little chilis and shitty table wine leftover from the amazing asian 3 course nite, i m making sesame crackers

2 CUPS FLOUR
HALF CUP WATER or less
HALF CUP OLIVE OIL, less!
BAKING POWDER
ENOUGH SALT
ENOUGH SESAME SEEDS
CHOPPED CHILLI


mix it all, preheat oven high heat, try make the dough into as many flat little pieces as possible, spread more sesam seeds over and maybe chiliflakes too or rosemary! and put it in the oven for 15 minutes or until they look ready

great for dipping (I RECOMMEND MATTIS SPICY PLUM SAUCE SEE PICTURE) or just cracking on the side of that nasty wine leaving a better taste in your mouth

and i saved the LAST NASHI PEAR for this picture as asian pears poses well with sesame but i couldnt hold it and i ate it while the crackers in the oven. it was really crispy i ll give u a picture from the internet instead

KIMCHI&THE TAKE ON IT

KIMCHI&CO#2

LIVE STREAM KIMCHI

PANCAKE + PAINKILLERS

WARANIKE (TEASER)

i am in GDANSK, POLAND to make a review of the FESTIWAL PIEROGOW; the annual dumpling festival (+making a rollerblade short film starring J-LO in between the food, more on this on other channels)

i shouldnt reveal too much of the pierogow-action yet as the article-to-come will be big deal feature in polish food mag  HORECA and im far from having tried the whole dumpling deal, still i wanna post a little tease from the plates of poland making u sure i havnt forgot about my dear readers and of course this one is especially dedicated to my dear MAX BOSS for whom i owe all my love to the phenomena of THE DUMPLING, or, as they would put it back in the ukrainian streets where we were fed, THE WARANIKE

 breakfast

dinner

ROLLER TACOS!

see u in POLAND!

rough nite

THE MICROWAVE IS DEAD

black fluid started coming out of the stickblender last nite! it made us think about district 9 so we watched it and later learned that the clicking sound of the alien language is created by rubbing on, YES,  a PUMPKIN. RANDOM? I DONT THINK SO

here we go again for breakfast we re blending up this lil microwellekürbis, same way chop and screw like always and no microwaves involved but onion salt pepper chili and i toasted the seeds separately but they dint pop so good but made perfect sense as topping

TRICOLORE BFAST IN THE SHADOW OF THE TURNING BASIL

BUTTERNUT CREAM!

we re back on the BEIGE PALETTE!  go to your local SHABBY CHIC DEALER grab a BUTTERNUTor some other fun member of the pumpkin family, make sure it doesnt say ZIER thats just for real shabby chicks decorating purposes, WE GOT THIS BEAUTY

go like with the hokkaido, peel and chop it up and boil the whole thing in broth and add garlic and onions. when firm and tender, leave to cool for a while, or not depending on the shittyness of your blender, then blend it, maybe with some vegan cream thing, we used that, some cumin (not too much u gotta let the butternut come thru) some chili and some pepper. SERVE with chopped chives and FINE WINE

SLIP AND SLIDE

been blending so hard with the shitmixer my thumb is bleeding, thats how brutal the button is, and i shopped to make a cyan piece of drink for max and a pink one for me but they both blended into slightly different shades of purple. however, IT WAS ALL DELICIOUS!

max with kiwi lime blueberry melisse to the right  stine with raspberry currant lemon to the left

SELECTED BLUE POTATO CHIPS!

ive gotten harsh criticism on the blogs COLOR PALETTE by an american muffin! looking back IN the archive i REALIZE why and i must take it

EXCUSES HAS BEEN MADE IN THE PAST, BACK IN THE DAYS MY DINNERS WERE SCANNED AND ART WERE PUT UP damn i cant find that old yearbook but this and somewhere in there it should be explained that when the meals tend to keep turning orange its a sign of loneliness in the kitchen or something

EMAIL FOR CLOSE-UPS AND ARTIST TALKS (but i was just a baby!)

anyways NOW IM NO MORE LONELY but all spooned up in THE WEISENSEE STILL LIFE with brothers and kitchen tables and stick blenders

COLORFULL smoothie reports tomorro, for tonite, LILY, i give you THE SELECTED BLUE POTATO CHIPS;
(no photoshop!)

I GIVE YOU; SHARING AND CARING AND NOT ONLY ONCE IN A BLUE MOON

ok.!

we got our teeth fixed yesterday and now baby brother max cannot smile or chew, just trippin around on meds with the picture book; its the PURé DAYS

investments have been made; an OK. STICK BLENDER. cheapest stick ever but should be OK enough mashing our food together for his babymouth the next days

this just turned into a customer review thing as im not planning on putting out MASHED POTATO RECIPE and the stick was supposed to make it so fine so puré and after some 20 minutes of heavy handheld stick blending the potatoes DID slide down our throaths but not as smooth as u would like it to,
anyways heres the baby, STARCH!

HOKKAIDO SOUP!

credits goes to the YOGAHUSET for this one! back in the field where my mama lives this is a true and beloved classic. i think i can say its on my top 5 food list. ti kniver i hjertet.

here, in my mamas words; http://www.yogahuset.no/oppskrifter/56-middag/201-hokkaidosuppe

(lots of other great vegetarian recipes on her page too btw!)

or i ll put it simple for u

get hold of a HOKKAIDO PUMPKIN

chop the whole thing into pieces and boil them

with

ONION

GARLIC

BROTH

add

COCONUT MILK

MUSKAT  (i dint)

CHILIPEPPER

mash it all together with a hand blender or something like that

SALT

PEPPER

serve with squeesed LIME on top

and if u got CORIANDER i dint!

SO GOOD SO EASY SO SO CREAMY AND KIND IN THE MOUTH

oh and so good to have at hand when old papa suddenly comes over all the way from norway thru copenhagen to visit at midnite for home videos and beer

EASY APPLE PIE

I AM ALLERGIC TO APPLES! i know its pathetic but they make the inside of my eyeballs scratch. anyways apples are goodlooking so i have them lying around and its fall and im pretending baby max is not sick but coming over and im putting on the failing-foxhunter winter-sweater and making this PIE which is maybe gonna be more like a CRUMBLE

APPLES
1 CUP FLOUR
1/2 CUP SUGAR
TEASPOON BAKING POWDER
TEASPOON VANILLA POWDER
SOME SALT
SOME CINNAMON
A STICK OF MARGARINE





chop apples up and lie them down in a ildfast form , tin? pan? firestuck shape.
mix the dry stuff together and blend it in with the apples USING YOUR FINGERS. then, if the margarine is hard, use a cheeze slizer, that norwegian invention, slize up and spread over the apples, if its not hard yet then use your fingers  and do the same

leave it in the oven for about 30 minutes on 200 degrees

while its in there im thinking i should be making homemade soy vanilla ice cream ofcourse but i dont have what it takes and i dont wanna break this illusion of fall by going out into the late summer soymilkshopping so thats for another time, for now im gonna enjoy the pie with this matching piece of tea

LOOK

TABBOULEH!

a whole bag of parsley was brought to the house the other day. our dear neighbors at EUROGIDA is more or less giving it away thats how cheap it is. i never made tabbouleh before but its the FRESHEST thing i know and the first thing i thought about when i got up this morning(after intense dreams about snoop dogg and a stack of snus) but now i have and HERES HOW IT WENT DOWN

1 CUP OF BULGUR

1 BIG BUNCH OF PARSLEY

CUCUMBER

TOMATOES

ONION

FRESH CHILIES (i used sambal oelek tho)

1 LEMON

OLIVEOIL

SALT

PEPPER

the thing about tabbouleh is that the vegetables must be very very FINE CHOPPED. I love fine chopping because it reminds me of the 90s.  the people i know who also seems to appreciate this thoroughly knife work are also very FINE.

start with boiling the bulgur as this takes some time. i took 1 cup of bulgur in 1, 5 cup of water and boiled it up and then let it stand on low heat for ten minutes but this made lot of bulgur stick to the pan so u better fry the bulgur in oil first and then add the water (u could boil the water first and put vegetable broth in it) yes i think this is the way to do it

chop chop the parsley

finer than it looks on this picture, blame it on photobooth, i did chop it hard (oh u need a real sharp knife) and then chop the cucumper and the tomatoes and the onion and whatever other veggies u may want to add, i only had one tomato so i used some yellow minipaprikas and some sellery too

if u have fresh chillies this is great and they would also need a real fine chopping, i just mixed in this sambal oelek chilipaste i had

now, when the bulgur is cooled down mix it all in a sallad bowl and squeese the lemon over and add some olive oil salt pepper and other spices u like (cumin is always great

not the greatest food picture i ve seen but check it out! nam nam fresh breakfast