But, in general, I’m good, going home for a visit in a few days, haven’t been there in a few months and I can’t wait to catch up with some great friends…
I love taking photos of cities, people on the street, street art, just life as you pass through the street..
Here are a few pics of one of my favorite cities in the world, NY.
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It’s hot in paris. I know it’s summer in a lot places, but paris isn’t really equipped to deal with this hot wave (with no beach and no air conditioning) and days are going by in a blur right now – cooking is just too much these days.
Still, had a small lunch meeting at work, and surprisingly, they wanted me to bring food…
This quiche is my specialty, it has a few steps to it, but basically it’s an easy and great way to impress people with your cooking.
You can put it all together in 30 min and than another 30-35 in the oven, just make sure to let it cool for at least half an hour before you try and cut it.
For the cheese mixture –
140 grams of grated hard cheese (emmental/comte or whatever you like, usually I choose gruyère)
250 grams skinny cream cheese
250 ml sweet cream
1 leek, just the stem (the green part)
3 cloves of garlic
2 spoons of flour
salt and pepper
For the crust –
125 grams of butter
1.5 spoons of vegetable oil
5 spoons of water
¾ spoon of salt
1.5 tea spoons of sugar
1 and a half cups of flour
For decoration – chives
- Pre heat the oven to 200°c.
- Mix all the crust ingredients in a medium pot and mix to a yellowish batter.
- Add all the flour at once and mix to get a soft dough
- Transfer the dough to an 28 inch pan, and with a wooden spoon flatten it to pan, with a little bit of margins to the sides (it’s doesn’t need to be even)
- Pop it in the oven for 10-12 minuets (leave the oven working when you take the pan out).
Meanwhile lets start with the cheese mixture –
- Fry the vegetables: first the onions (until they go brown, about 7 minutes), than add the leek and in the last 3 minutes add the garlic.
- Mix the vegetables and all the rest of of the materials in a bowl (the eggs go last).
- Pour the mixture on the crust, scatter some chopped chives on top (I use scissors) and put in the oven for 35-40 minutes.
Took it to work and it was gone in 3 seconds I think.. Oh well..
Haven’t been posting lately, been depressed, jobless, happy, and full of work in the same month, mood swings are a bitch, now all is good but I’m just super busy.
Paris is gorgeous in the summer time, boiling hot (35 degrees) but amazing.
Here are some pics to show you what I mean.
having a picnic at parc de bercy with great homemade tiramisu
Not just happy,
More like super-freakin’-fuckin-ecstatic.
My luggage has been found after a month, and my camera is untouched and unharmed.
I have a really stupid smile on my face, and no, I can seem to be able to stop.
Called everyone I can think of that I canceled work with over the last month, and landed a job for tomorrow at nice, I’m not jobless and I’m going to hit the beach:
Life is GOOD!
The “Tongariro Crossing” is one of the more famous and hardest day walks in NZ.
It’s the most commonly walked part of a largest Trek named the “Tongariro Northern Circuit”, which takes about 3-4 days.
I did the whole circuit and it was breathtaking (literally, it’s quite steep at some points). After 3 days, and the beautiful lakes, all of a sudden, the scenery changed and was a bit boring for me, so when I saw this sign at the parking lot (which meant that it was over) – I was a tad relieved.
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