The awareness came with the spring, after the London euphoria and the snow silent charm. I am doing for living what I wanted to do as a grown-up, I’m finally a full-time foodblogger. There is no glamour in this, or social events and sequins, I just get up and every morning I wear my home uniform (my comfy tracksuit) and an apron because I am pretty clumsy in the kitchen, then I decide what to cook, how to take my pictures, then eventually I sit down and write, with an increasing pleasure every day.
I decided to take a serious pastry course, which shall start in a few months, I put the bookmarks on every recipe I want to cook and on every photograph that has a style I like, I devote some time to learn to do new things – currently my goal is baking with my newly born sourdough starter – I try to slowly built a new rhythm and a tailor-made day.
Even though I truly strive for it, I’m not able to call it an organized day, yet!
I’m just at the beginning now, I used to have a time schedule marked by someone else, so it often happens that I start to cook and time slips out of my hands, while I am lost in my own world made of food, images and words. It also happens that after a morning spent baking and taking pictures of cakes, all I want is a simple sandwich.
But not just any sandwich, I thought as I made it, picking up the cheese crumbs with my fingers, and as I heard the crisp crust of the bread surrendering under the knife with a crackling sound, this is a foodblogger sandwich!
This is an essential sandwich made with just a few ingredients that stand out by themselves, a light lunch and a tasty snack for a picnic, waiting impatiently for the first warm days.
So, which were the ingredients of my panino?
# Sourdough country bread loaf, the third experiment made following Chad Robertson’s recipe from the Tartine bread book, a must have for any home made bread enthusiast, a book photographed by Eric Wolfinger – my last coup de foudre. Just don’t miss Sarka’s last post to learn how to make your own sourdough bread.
# Mixed wild fresh salad (misticanza), foraged in the morning by my grandmother, made with herbs with fairy names, such as dandelion and sorrel, a herb I absolutely adore, with its subtle cucumber flavour. You should chop it finely and dress your salad at least one hour before eating it, crushing the leaves with a fork to soften the harder ones. It’s a carousel of different consistencies, with pleasant fresh and bitter notes.
# Fresh creamy buffalo cheese, rich and milky, the right counterpoint to the field salad bitterness.
Behind the scenes: my work in progress.
Since the full time foodblogger adventure has also resulted in having to postpone the live alone idea, I decided to carve out some space for me. Or, viewed from my patient parents’s perspective, I eventually cleared the living room of the tripod, my wooden backgrounds and the reflector panels, returning the room to its original function.
Our summer gazebo and winter greenhouse will became my studio, doesn’t it sound exciting? I am extremely satisfied with the first results because the light is fabulous and above all it is sheltered from the wind: no more towels chasing all over the garden! Next step: a second hand cupboard where to store all the props and white curtains to shield the studio from the bright summer light!