la casita

24.3.14

on sunday

A walk to the Botanic Garden.
I stood in front and under this marvel,
a perfect cherry tree.
Its story here.

(unfortunately I didn't bring my camera, these are mobile's uploads)

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桜

sakura

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this picture by Hideaki Hamada

23.3.14

making coffee

We grind coffee beans,
because we like it.
It reminds me of my grandad.

22.3.14

When I wake up I see this.

I made these linen curtains,
they come to life with the breeze.
I open the windows every morning,
to let the fresh air in.

I painted the walls in 'strong white',
a white slightly grey, like white flour.
The light and shadows are ever changing.

Have a fine weekend.

20.3.14

spring equinox

To celebrate spring, honey scented tulips on the table.

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A couple of images from the book by Tony Birks on Lucie Rie work.
She was a remarkable woman, she had a long life and career.
She made her first pot in 1923 and her last one in 1990.
She often said she was 'just a potter'.
She has dedicated her life to pottery.
Despite she made pottery only, she never duplicated any of her works.
Once she said:
'Every new work is a new beginning. Indeed, I shall never cease to be a pupil'.
At the end of her career she asked to a friend:
'Do you think I have made enough pots?'

If you want to know more about her,
I recommend you this biography I've recently read,
'Lucie Rie: Modernist potter, Emmanuel Cooper'
here's a review

I'm lucky to have the opportunity to see few of her works on permanent display at the
Fitzwilliam Museum and in Kettle's Yard in Cambridge.

19.3.14

laksa

Yesterday for supper I made Laksa.

I layed on the small kitchen table the ingredients
Since they were all good looking I played a bit,
snapped a pic with my phone
and posted it on instagram.
Then Rike asked me if I could share the recipe.

Here it is:
(serves 4)
200 g (7oz) dried rice vermicelli
2 tablespoons peanut oil
2-3 tablespoons of laksa paste*
1 litre (4 cups) vegetable stock
750 ml (3 cups) coconut milk
250 g (9oz) snowpeas (mangetout),
halved diagonally
5 spring onions,
cut into 3 cm (1 1/4 inch) lenghts
2 tbs lime juice
125 g (4 1/2 oz) bean sprouts*
200 g (7 oz) fried tofu puffs*
3 tbs roughly chopped (vietnamese) mint (I used local mint)*
20 g (2/3 cup) coriander (cilantro) leaves

Place the vermicelli in a large bowl, cover with boiling water and soak for 5 min.
In a large saucepan heat the oil, add laksa paste, stirring for 1 min at medium heat,
or until fragrant. Add the stock, coconut milk, snowpeas and spring onion,
simmer for 5 min. Pour in the lime juice, season to taste with salt and black pepper.
Drain the vermicelli and divide among 4 bowls.
Top with the bean sprouts and fried tofu. laddle the hot soup into the bowls and
sprinkle with the fresh mint and coriander.
Serve immediately.

the recipe is from this book

*I bought the paste, but I'd like to make it from scratch next time.
*I couldn't add bean sprouts because at the supermarket they looked quite unfresh.
*Instead of fried tofu puffs I fried firm curd tofu and cut it.
*I used local mint

If you are an adventurous eater you might like to try this refreshing soup.

Enjoy!

18.3.14

today

I came back from the market with some green.
~~White frilly~~ tulips,
eucalyptus
and a new succulent
(crassula ovata 'gollum').

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flora

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the plant

17.3.14

some random images

The first and third images are from a book my mum gave me many years ago,
a little guide on cacti and how to care for them dated 1978.
The second and fifth images are from Sheila Hicks book "weaving as metaphor",
the book a work of art itself.
The fourth and sixth, sencha tea, because it makes me feel good to prepare and drink it .

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