black and white doors

Lunenburg, Nova Scotia


basic black beans

My mom used to live in Texas and my love for black beans reveals how I have been influenced by the Lone Star state. When I visited her I would always try to convince her to go on a road-trip to Mexico so that we could eat fresh tortillas and buy wrestling masks. Living in Dallas did not make such a road-trip convenient, but the city has certainly enough Mexican inspired food to make up for it. Not to even mention the Southern food, such as grits.

Black beans are high up on my list of comfort foods. Their versatility makes them all the more desirable. Throw them in salads with avocado, baby spinach and tomato, or toss them with roasted sweet potato, poppy seeds, and orange zest. Eat them as a side to a frittata. Mash 'em, re-fry 'em and eat 'em with tortilla or pita chips. They can even be used as a substitute for flour in baking. Yes, black beans are pretty wonderful.

If I am making something savory, this recipe is always where I start. I like to think about recipes as blue-prints. I use them as a foundation, but along the way I always find myself adding or subtracting. I just follow my taste buds and what happens to be in my pantry.

Basic Black Beans


dried black beans that have been soaked overnight
water, water, water
garlic, chopped
onion, finely chopped
olive oil
balsamic vinegar
soy sauce
cumin, if you wish
fresh cilantro, if you have some
a generous amount of sea salt

Soak black beans overnight and then rinse well. In a medium sized pot heat olive oil and then add onion. Add garlic. Once fragrant add black beans and cover with enough water so that black beans are completely covered, and then an inch or two more. Add salt and some cilantro. Bring to a boil. Reduce heat and simmer. Once beans have been simmering for an hour or so add some more garlic, salt, or cilantro. Also add balsamic vinegar, soy sauce, or cumin, or all. Play around with the flavours. Simmer for another hour.



just right chickpeas

Before leaving Toronto for Goteborg, I did what I do best: eating with friends and family.

I love dinner parties. And also barbecues. Both I would list under my hobbies. In fact, I love them so much that I am always in too much bliss to take photographs. This means that normally I have photographs of left-overs. And what a left-over these crushed chickpeas were! I have been loyal to hummus for years, but these crushed chickpeas are a charming change. So charming that I have been making this rather often and packing it for lunch alongside Swedish crackers.

Crushed Chickpeas with Jalapenos
inspired by Lucy Waverman


chickpeas, about a cup
2 tbsp. jalapenos, or to taste (i always overindulge in the jalapenos)
1-2 small cloves of finely chopped garlic
1/4 cup of nice, extra-virgin olive oil
chopped fresh herbs, parsley or cilantro
salt and freshly ground pepper to taste

Crush chickpeas with a fork. The more texture, the better. Add jalapenos, garlic, olive oil, and fresh herbs. Mix well and season with salt and pepper. More jalapeno perhaps?



zwischen Schweden und Deutschland

Just as I was settling in, I took off for the weekend. And then a few more days. My destination was Munich. And I conveniently arrived on the first day of Oktoberfest. This year marked its 200th anniversary. I don't know if because of this the beer was stronger, or the people were jollier, but Oktoberfest did win me over and showed me a very good time.

I will be making the trip between Sweden and Germany many more times over the next year. And each time my camera, my journal and I will be busy collecting new fragments of inspiration.


en route

i am well fed and happy in göteborg, sweden, en route to being settled in a new city, a new university, and a new kitchen.

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