I am mastering my love for you and turning it inwards as a constituent element of myself. – Sartre
My dear journal,
For a long time I’ve been wanting to write to you; in those long, asphyxiating torrid and full of awaiting evenings, when I used to think of how the things would be on other lands, watching the dark or blue sky, listening to the quiet around, or searching some signs in birds’ fly. But, I’ve postpone it, I got busy and only in bed, all these thoughts were coming back chiding me sadly.
Today, I exhausted myself with creative things. And everything’s going that further, that I even don’t feel the exhaustion until I finish. I’m happy and sad at the same time, because I have this inner kick-off to do the things that I imagine; but it makes me sad to see that opportunities are kept only for few of us here. I’m happy for the pleasure I feel in myself and others don’t yet know. The pleasure of creating. I know I found my greatest passion – a love I grew in me with strength and tenderness – for photography.
Tonight, I’m coming back after a quite long break, in which I intensively created, ordered my thoughts, and above all, never gave up to my dreams. xoxo
Allspice and Indian Spices Grilled Chicken with Summer Salad
Ingredients (for 2 servings):
4 chicken thighs, skin on
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoons allspice sauce
1/2 lemon (juice)
sea salt and olive oil to drizzle
1. Brush each chicken thighs with the allspice sauce and spread turmeric and chilli powder over them. Let them stand for 3 hours in the fridge. Season with salt and pepper. Preheat a grill to medium heat, and add the chicken, skin side down. Cook, letting skin render and brown, until chicken is cooked halfway through, about 6-8 minutes. Drizzle the chicken with the lemon juice and grill it until is cooked through, 6-8 minutes.
2. Serve the chicken with the summer salad and spread some Gouda cheese on top.
Summer Salad (for 2 servings):
cherry tomatoes, halved
1 spring onion, finely chopped
4 bacon slices, cut in lardons and rendered
1/2 bell pepper, cut in small chunks
olive oil to drizzle
2 tablespoons lemon juice
sea salt, parsley and basil finely chopped
1. In a medium bowl, mix the vegetables, parsley, basil and bacon. Season with salt and drizzle with olive oil and lemon juice. Mix well. Serve immediately.
Freddo Cappuccino (for 2 servings):
2 glasses (180 ml each)
80 ml cold espresso
100 ml cold milk
1. Fresh milk is first whipped up in the creamer and then incorporated into the coffee. Add ice cubs as per your taste. Pour 40 ml of espresso over the milk. Enjoy!