Let me … confirm one of your most important impressions about me: yes, I am thrifty.😈
But it’s not because there’s something wrong with me: I am not of the death-to-capitalism-money-for-all type. I simply discovered things often get/taste/look/feel much better this way. The simple way.
You know: instead of feasting on a gold foil strewn soup followed by vegetarian caviar, carved from the bark of a Nicaraguan highland tree, vegetarian foie gras, produced in platinum test tubes and frozen in the Antarctic for 137 months, and chocolate cake, decorated with feathers of an extinct dodo relative for our wedding anniversary, we decided to use simple, everyday things for our 5 hours cooking marathon.
Special wine, yes, but everything else only had to be one thing only: a simple ingredient.
Like: some fresh mint and basil from the window sill, two eggs, a zucchino, some buckwheat flour, two small pieces of puff pastry, some rocket and some fruit (mango, orange, figs, pear), some yogurt and a little bit of cream, some peanut butter, some leftover cheese, some noodles and a small quantity of agar and balsamic vinegar. Spices as always.
Most of these things we always store at home.
So when all is said and described, what did we-?