Saturday, January 28, 2017

Venice by Vladimir Pistalo

Every January, while in Sweden it’s cold, often raining and days are short and gloomy, I remember those few days we have spent in Venice. It was very mild winter that year in Italy. I remember blue skies and sun shining so bright. The light was reflecting from the facades and pathways, water in the canals was sparkling, the whole city was glowing. I remember breathing in fresh crisp air, turning my face towards the sun and smiling, eating cheesy gnocchi in a busy restaurant during lunch time, breath taking sunsets, endless parade of paintings and art in the museums where the ceilings, walls and floors are even more beautiful, sun rising over the old rooftops, every shade of brown, beige, orange, green.. life in simple words, the magic.
I got this book as a present from Vs aunt. It was a perfect gift this time of year when I am reminiscing and daydreaming.. probably more than usual.
While I was reading the book it felt like it was me who wrote it. Me with better writing skills. :) It was captivating, overwhelming, deep and intimate, and honest. I marked many pages with passages that meant more, so that I can go back and relive the emotion or discover something new.
The book is about Venice and its beauty, not just the visible and architectural beauty. In sentences as beautiful as the city, writer is describing why it is so important for his own discovering, of himself and the world. He talks about dreaming and living the dreams. 


M

Tuesday, January 24, 2017

Lentils with pasta



Ingredients for 4-6

1 yellow onion
400gr green lentils
2 cloves of garlic
200ml red wine
2 stock cubes
3l water
8tbsp tomato puree
1 chilli pepper
2tbsp olive oil
Salt
Pepper
300gr Castellane pasta or any short cut pasta



Process

In a large pot heat up the olive oil and fry finely chopped onion until soft and translucent.
Add the finely chopped garlic and chilli, lentils and stir well. Add the wine and cook for a couple of minutes until it evaporates.
Add water and stock cubes, tomato puree, salt and pepper then stir well. Bring to boil then reduce the heat and simmer under the lock until lentils are almost cooked through. Depending on the lentils it can take from 20-40 minutes.
Just before the lentils are cooked through add the pasta and cook until al dente. Put the lock back on a wait for 10 minutes before serving.



Enjoy! 




M