The more I cook the less I write, sorry! You are welcome to pop in for a tea instead!

When did you first become interested in food?

When I was a child food was simple and not so diversified. I was raised in the countryside so I recall milk fresh from the milking, hot and fat, the incredible strawberry jam and bread with butter and sugar only, vanilla sugar and semolina porridge. These are the first. My menu has changed much and often from that time.
I rarely cook the same thing twice. I prefer aboundance and a huge choice. I had twice prepared a party consisted of 25 dishes. Usually I would serve few starters, one main and again the choice of desserts. For the starter a savoury muffin, for the main a simple pasta with a nice sauce and then I have time for several refined desserts! Last time I served pizza muffins, meaty pasta with courgette, vegetarian pasta with broadbean, New Zealand’s lemon snow, roasted peanuts brownie and rhubarb pie.
There are many of them, alive, and they pay us visits every now and then. And for the deads, I guess my three favourite poets, Mieczysław Jastrun, Tadeusz Chudy and Władysław Broniewski. For another party I would certainly invite Gaius Julius Caesar and Octavian Augustus.
Big eclectic cities like London. This is where I learn most and where cookbooks and resources are easily available. When I travel for food I want to experience it very intensivly. In a big city you can meet not only the region’s cuisine but all of the world. My dream is to visit Melbourne and Singapore.
There are many I guess. I particularly hate serving hot dish on a cold plate, carelessly washed lettuce and serving meat reheated or kept for some time under the grill meat. I prefer it straight from the pan!
What is coming next in the food world?

Why did the chicken cross the road?
To check what’s on the other side!
Answer yourself!
No comments:
Post a Comment