Just before New Year, I happen to eat at a farm house outside Bologna (Cucchi, near Altedo) and order a soup with cabbage and beetroot. I do not know if it's the flavor of this dish or to earn her captivating purple robe, but I know that immediately arises in me a desire to cook, myself, my Gianda gas stove with one burner (four) working.
happens that after a few days later, sitting in one of my eternal Internautica, type on the Google bar SOUP beetroot and hit enter, to find myself in front of so many sites that promise recipes that I almost wonder, that I beetroot I've only ever made salad. I click on a link at random, without criteria and understood here: http://www.cavolettodibruxelles.it/2008/03/cosa-fare-con-le-rape-rosse-1
is immediately kidnapped by the photo of the soup - here given in a cool version, by the glass, a mo 'drink, then, running faster the recipe, I like the fresh style and confidence of the explanation. One feels in reading that the writer is not Italian, but has a command of the language as to be able to infuse her prose rhythm, and fluidity, not a small thing, irony. Remarkable.
Somewhat the ncuriosita, I begin to wander around the site, including mouth-watering dishes and sophisticated photographs that adorn the recipes, to the biography of the author's website: Sigrid, cook tube, tube photographer, tube and narrator, is not enough, a beautiful woman in the prime of his life.
Copioincollo what I read:
"moi
My name is Sigrid, are Belgian, I'm 29 30 (uffah) 31 (evabbe, next year I will start to lie about my age) 32 years are sling (and note, always hesitate between one thing and another ...) and would, in chronological order, Flemish, French and Italian by adoption, and finally (well, eh ...), one of my childhood mistakes need to report a degree in literature, a BA in philosophy and a master's (much less serious one there) in food and wine communication. I always wanted to write (when I always say I mean 'ever since I remember', for six years before I forget what I wanted to grow up, boh, perhaps firefighter ... :-), I have done in Belgium on the first of the literary magazines of the newspapers then, after I emigrated to rome (almost five years now - I say 'family reasons'? here ...), and little by little desire to tell the deaf has been added to the fixing of food. Now, after working for two years at the Gambero Rosso, is an independent photographer, and 'Story' mostly with my pictures (of food, mine or others, to travel, but is linked to food, etc.). I have not as yet unclear what it will do great (I hope to make up my mind before my sixtieth birthday), but in the meantime look at the story and the kitchens and those who live there, I challenge you every day with the camera (not easy, damn!) mess on my own (ah, sometimes even come from here books), and I have a head full of ideas and desires, in short, to use a big word, however insignificant, live with passion - and I hope to continue to do so :-)
blog
' The brussels sprouts' was established in March 2005, a period when Roman was working in a ministry, not having better things to do during lunch breaks ... (did you expect lofty goals, high aspirations, eh well no, I bores me , here!). The initial idea was simply to keep a notebook of recipes, my, for me, and maybe even for those of us interested passage, in order to collect the recipes made at home, to keep track. An attempt to replace it with something clean and tidy the old binder full of clippings stained and messy, here. Needless to say, that binder still exists, but three years and something more in there, there are 800 recipes in here, I do not know how many thousands of comments, meetings, discoveries, and many other beautiful things. And of course I'm not tired to cook. Meanwhile, I discovered a very serious love / hate relationship with photography and, within the range of possible food, a 'vocation' ricettistica (if someone had told me before, I would have laughed at you, I swear). However, the sprout is and remains my personal playground, the place where the story freely moods, tests and entertainment. The recipes here are my own kitchen, my tastes and places of the heart, and partial criticism and with all the limitations and defects of a thing that is clearly more a personal journal than a newspaper ica .. .
(in this photo: Sigrid)
seems clear to me that Sigrid we have not one but a dozen more marches.
Well, I try to apply to such women immense admiration and a bit 'of envy, quell'invidia you feel for someone like her, can do his curious approach to life and Giando (because she is Gianda, says so herself) an art, and for those who can bring together all their inclinations, their established knowledge, their professional projects and passions in life are always new.
Sigrid, I'm really happy to have met you.
If I catch you on the street, I'll do anything to take your identity.
I have already sent your picture to Christian Troy and I told him to find a way to make me look exactly like you, to begin with ...
The rest is a detail, or maybe not ...
happens that after a few days later, sitting in one of my eternal Internautica, type on the Google bar SOUP beetroot and hit enter, to find myself in front of so many sites that promise recipes that I almost wonder, that I beetroot I've only ever made salad. I click on a link at random, without criteria and understood here: http://www.cavolettodibruxelles.it/2008/03/cosa-fare-con-le-rape-rosse-1
is immediately kidnapped by the photo of the soup - here given in a cool version, by the glass, a mo 'drink, then, running faster the recipe, I like the fresh style and confidence of the explanation. One feels in reading that the writer is not Italian, but has a command of the language as to be able to infuse her prose rhythm, and fluidity, not a small thing, irony. Remarkable.
Somewhat the ncuriosita, I begin to wander around the site, including mouth-watering dishes and sophisticated photographs that adorn the recipes, to the biography of the author's website: Sigrid, cook tube, tube photographer, tube and narrator, is not enough, a beautiful woman in the prime of his life.
Copioincollo what I read:
"moi
My name is Sigrid, are Belgian, I'm 29 30 (uffah) 31 (evabbe, next year I will start to lie about my age) 32 years are sling (and note, always hesitate between one thing and another ...) and would, in chronological order, Flemish, French and Italian by adoption, and finally (well, eh ...), one of my childhood mistakes need to report a degree in literature, a BA in philosophy and a master's (much less serious one there) in food and wine communication. I always wanted to write (when I always say I mean 'ever since I remember', for six years before I forget what I wanted to grow up, boh, perhaps firefighter ... :-), I have done in Belgium on the first of the literary magazines of the newspapers then, after I emigrated to rome (almost five years now - I say 'family reasons'? here ...), and little by little desire to tell the deaf has been added to the fixing of food. Now, after working for two years at the Gambero Rosso, is an independent photographer, and 'Story' mostly with my pictures (of food, mine or others, to travel, but is linked to food, etc.). I have not as yet unclear what it will do great (I hope to make up my mind before my sixtieth birthday), but in the meantime look at the story and the kitchens and those who live there, I challenge you every day with the camera (not easy, damn!) mess on my own (ah, sometimes even come from here books), and I have a head full of ideas and desires, in short, to use a big word, however insignificant, live with passion - and I hope to continue to do so :-)
blog
' The brussels sprouts' was established in March 2005, a period when Roman was working in a ministry, not having better things to do during lunch breaks ... (did you expect lofty goals, high aspirations, eh well no, I bores me , here!). The initial idea was simply to keep a notebook of recipes, my, for me, and maybe even for those of us interested passage, in order to collect the recipes made at home, to keep track. An attempt to replace it with something clean and tidy the old binder full of clippings stained and messy, here. Needless to say, that binder still exists, but three years and something more in there, there are 800 recipes in here, I do not know how many thousands of comments, meetings, discoveries, and many other beautiful things. And of course I'm not tired to cook. Meanwhile, I discovered a very serious love / hate relationship with photography and, within the range of possible food, a 'vocation' ricettistica (if someone had told me before, I would have laughed at you, I swear). However, the sprout is and remains my personal playground, the place where the story freely moods, tests and entertainment. The recipes here are my own kitchen, my tastes and places of the heart, and partial criticism and with all the limitations and defects of a thing that is clearly more a personal journal than a newspaper ica .. .
(in this photo: Sigrid) seems clear to me that Sigrid we have not one but a dozen more marches.
Well, I try to apply to such women immense admiration and a bit 'of envy, quell'invidia you feel for someone like her, can do his curious approach to life and Giando (because she is Gianda, says so herself) an art, and for those who can bring together all their inclinations, their established knowledge, their professional projects and passions in life are always new.
Sigrid, I'm really happy to have met you.
If I catch you on the street, I'll do anything to take your identity.
I have already sent your picture to Christian Troy and I told him to find a way to make me look exactly like you, to begin with ...
The rest is a detail, or maybe not ...
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