Some awesome, cheap, vintage finds. $10 sterling silver tie-clips, both from the ’50s with a nice, natural, patina. Both made for slim ties with a sleek, modern and minimal design - one is a rare, super-tiny 0.75” length and the other is 1.25”. The watch was $30 and is from 1956 with a quality 15 jewel movement donning Geneva-stripes and inner back case perlage; almost 60 years old and still going strong. I should’ve gotten a lighter colored natural or tan leather strap though, so I could naturally darken it by age over time with a leather-patina, into a similar brown, but deeper and more natural. I’ve had the Rizla roller for almost 10 years. It aint vintage; but, I love it’s tin construction.
A simple bacon, cheddar and avocado sandwich with a nice tomato soup for slurping and dipping. I pureed only the mirepoix, to keep the base thick and smooth; but, left the tomatoes non-pureed, for a hearty, chunky, tomato soup.
I love Mojo potatoes. I think I even like them more than proper french fries or fancy pants pomme-frites. They’re easy to whip up, fun to eat and delicious!
My current photography-tool: Olympus OMD + Bolex/Moller Anamorphot, a vintage, mini anamorphic lens from 1958. This is one of the smallest, lightest, most compact and portable anamorphic lenses ever made. Most anamorphic lenses have a whopping diameter of 72-110mm, while this one is only 39mm (same size as a shot-glass), making this lens and body combination small/slim enough to fit in trouser or coat pockets when detached, for easy concealment. The image-stabilized anamorphic video this produces is truly magical.
Lunchtime with Scrapple, a sunny-side up egg, grilled tomato and a toasty bagel. I never made Scrapple before; but, it was pretty easy to make. I did a modern version, which uses pork butt or ground pork, instead of pork scraps, offal and head-cheese parts. Turned out great. I dig the crispyness. It’s kinda like polenta..but porkier ;)
Samgyeopsal Gui (Korean Grilled Pork Belly) with Kimchi Bokumbap (Kimchi Fried Rice). Simply grilled on a skillet with salt and pepper and served with a tasty, tangy, vinegary, sesame oil, Ssamjang dipping sauce. I also whipped up some kimchi fried rice to go along with it.
Chicken Confit Frico Parmegiana with Tomato Sauce Spaghetti. Instead of baking it, like standard chicken parmegiana, which usually results in a dry, sandy and nasty texture, I opted to confit my chicken, then douse it with cheese and finally sear it on a skillet (similar to making Frico crisps). The tomato sauce is super simple, only 4 ingredients (I’ve heard of an Italian rule before stating to keep dishes simple with only 3-4 ingredients max)- tomato, olive oil, basil and garlic. And, not cooked more than 40 or so minutes (to retain the fresh taste; any longer it would become unfresh-tasting like marinara). A tiny pad of butter before serving for a little creamyness to balance out the acid from the tomato. Rich & Fresh.
Spicy shrimp with Gochujang Aioli. Shrimp is made with a gochujang egg wash and tossed in panko and sesame seeds. Served with a gochujang and lime aioli. This was a freestyle dish with the things I had available in the fridge. This turned out better than expected, refreshing and delicious… and was dusted mad quick.