shall we leave this place now, dear?

guys... I have finished my dissertation! quite strange not to have to put "dissertation-write (...)" in my diary, for the first time since last summer. its only proper that I celebrate this momentous day somehow, so Im currently getting drunk on a very expensive chablis (the only way to start a week...) and listening to this on repeat (czesław <3). anyway. press on.let me tell about food and what I like to eat when days finally get (a teeny tiny bit) warmer.quickly steamed asparagus, with only a touch of lemon, salt and butter, accompanied by a glass of white wine.a hunk of proper west country cheddar/good french brie with some great bread, juicy grapes and wine.simple caprese with sweet, ripe tomatoes and plump, milky mozzarella freshly picked basil. (by now youve probably noticed that wine is a common theme in my book) -what is your nationality?- Im a drunkard.- that makes Rick a citizen of the world. casablancagive me books, French wine, fruit, fine weather and a little music played out of doors by someone I do not know.john keatsalso, some of my own recent creations (because of the crappy quality of cellphone pictures, I processed these with poladroid in hopes that I can pass them as vintage/quirky photos).broad beans (aka fava beans to you lovely Americans) asparagus parmesan salad (recipe from sophie dahls book, but its really about a simple combination of those flavours), rye bread.kale parmesan salan in lemon dressing (recipe from the amazing sprouted kitchen). I know that kale is more of a winter veg, but its super healthy. apparently some people are squeamish about eating raw kale, but this simple recipe (uhm... it takes 3-4 minutes tops) will change your mind. I have never actually eaten kale cooked and usually go for this salad. delicious and oh-so-good for you.source: my tumblr, nonchalance (and originally - I have no idea) my ownI think theres something really beautiful and elegant about eating seasonal food, and not messing with it too much. concentrating on hunting down the best ingredients and treating them with respect.speaking of delicious things, can somebody shed more light on what exactly is added to the irish water? Im watching being human right now and even though its a rather brilliant show all round, undoubtedly the best thing about it is aidan turner. now Im a big fan of the scruffy look anyway, but in one of the episodes he really pushes it by wearing tracksuit bottoms and a plaid flannel shirt. whats more, the guy basically permanently looks hung-over and frankly, in need of a good shower, and yet. and yet! I think Im going to pause here so that I dont have to delete this post later on.have an awesome week everyone!