the year will end..

December 26, 2017 § Leave a comment

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It’s been a very reflective year. More so than the year before because of the events that have unfolded. For many, it is perhaps sedentary, a cruise mode to pass through the motions and performed what is needed or should. I for one have never been the sort who operates on cruise mode, if anything it has always been manual. I bought a bike and put it together (with a little help from my friends), moved into an empty apartment and found furniture on the local community sites, found recipes for kombucha/sauerkraut/soy yogurt and now have a little fermentation corner; perhaps Bunnings would be my next favourite DIY store. As it should, as I feel our lives should be simplified to lessen the carbon footprints by making it of our own and deliberately making a conscious effort to refine attitudes, broaden perspectives, and foster cohesiveness amongst ourselves.

There hasn’t been any new recipes here despite being a food blog. I have not been cooking with recipes for a while. Baking is quite intuitive and so is cooking. But here is a simple put together for days like these are far than a few. This morning at the local asian market, I found laksa leaves and danced around the spot while hoping the cctv above me didn’t notice. Then head down to the local Coles, treat myself to some locally grown blood orange and a big tub of soy yogurt. I turned our Cave playlist on, assembled a spread of crackers with vegemite, dolloped a couple of tablespoons of soy yogurt into a vintage teacup, sliced oranges & banana and tossed a few laksa leaves. IMG_1249

So this is how 2017 will end, with no guidance to how life should be but simply a genuine joyful act of come what may. As one of my uncles will sing in my ear when I was a little girl, que sara sara . You know the next line…

Updated, and a new title. I just watched an inspiring film, Jeremiah Tower: The Last Magnificent. It is perhaps the best movie I have seen this year.

Let the flesh grow old and crumble. What are my expectations and what have I done?

How can one not sit on the thoughts and reflect on those questions? For Jeremiah Tower, cooking and dining is a soiree. More than not, he has meticulous anticipations with lighthearted vim and vigour. I had thought I would be rather insane to think that menus are as readable as books. Hence having a big collection of menus from restaurants/cafes through travelling. The name of the dish should highlight the main ingredient, not whimsical or how it’s processed but what it entails. It has never quite stuck with me how sous-vide is so welcomed on a menu or putting an accurate number for cooking temperature. We might as well put UNOX oven-baked apricot cake or Iseya sliced tuna belly. Our equipment has taken over how food is appreciated, where it should simply be rejoiced by its origins. The source of how they are formed has been diminished. A pinch of salt in a dense brownie is forgotten because salted caramel is drenched all over it.

I seek finesse in feeding the finesse food and drinks. Perhaps it’s not everyday I work in one but hope to find a place where people are on their toes and captivate themselves into something more than just as it is. After all, what is greatness if we settle? IMG_E1257

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