After a brief discussion with the lady down the cheese shop, I made my first cheese pies - they turned out absolutely delicious!

~ Serves 3 when accompanied by salad ~

Ingredients:

• 250g Fondue cheese mixture
• 80ml Light Sour Cream
• 1 small egg
• 1dl White wine
• 1 Garlic clove (chopped & crushed)
• 350g puff pastry (ready made...)
• 1 Teaspoon white flour
• Black Pepper, Caraway Seeds, Nutmeg (freshly ground)

Recipe:

1. Mix up cheese with all the ingredients except the pastry ;) in a bowl and let settle for half hour.
2. Preheat oven at 220 degrees
3. Butter a cup cake tray generously, press thinly rolled puff pastry into the shapes
4. Fill them two thirds with the cheese mixture
5. Bake for 25 - 30 minutes, bottom heat only for the last 5 minutes.

Thanks to a recipe by Christophe Champagnac of the Restaurant Les Arums I realized how beautifully anise goes with chestnuts. The original recipe was ' cappucino of chestnuts with star aniseed, pan fired foie gras, balsamic caramel ' (...). Now I don't eat meat and I had no star aniseed in the house, so I went about the recipe as follows:

• Sweat finely chopped onions in butter, quench with Pernod/Pastis
• Throw in 300g cooked chestnuts
• Add 2dl of vegetable stock, - preferably yesterdays home made vegetable soup, simmer for 25 minutes
• Add 100ml fresh cream, salt (if needed) and freshly ground black pepper

Heat 50g sugar in a pan until it turns brown, add 100ml balsamico vinegar, add this to your ready dish (drizzle on top or stir in lightly).

Serve with potato mash, some bitter veg like warm treviso (with pernot, garlic, lemon juice) or whatever suits you.

In a bowl put green olives, fresh wild fennel seeds, Noilly Prat, olive oil, black pepper, a pinch of sea salt, some nutmeg. Rest for an hour.

Grill sardines with garlic inside, salt, black pepper, olive oil on the outside.

Chop one or two shallots, heat olive oil in a pan, throw in the shallots, quench with the fennel / Noilly Prat / olive mixture - simmer for five minutes on low heat.

Serve the sardines straight from the grill adding the fennel "sauce" straight from the pan as quick as possible - best directly at the table.

Serving suggestion: with grilled vegetables.

A simple yet very nice dinner this was. Oysters, lentil soup, artichokes and focaccia bread.

A lot of different  california roll, sashimi, seared sashimi, nigiri and tamago.

dinner today -我が家の夜ご飯-

takikomi gohan (cooked with rice, vegetables, chicken and dashi ),
dashimaki tamago (japanese omlet with cooked radish and carrot) and
sauted zucchini with soya, butter and dried bonito.

served with miso soup or clear japanese soup (osumashi).

Wild thing I think you move me

Yeah yeah yeah wild thing

Oh sock it to me...

Wild thing...!!!!

"Let me tell you one thing / I need $50 to make you holler / I get paid to do the wild thing"

... Let's do it

(Tone Lōc, 1989)

With the pulpo we served poor man potatoes (cooked with pepers and bay leaves) and aubergine caviar.