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Note: I love the wallop of unexpectedly crunchy sea salt and freshly cracked pepper in this salad, which takes it from an ordinary fruit salad to something spesh enough to serve to guests. Be sure to salt and pepper each individual portion rather than the whole dish — if not consumed immediately, the salt will just serve to draw the moisture out of the fruit and will soggy things up a bit.
you will need:
- 1 pineapple (peeled, quartered, cored and thinly sliced)
- 4 navel oranges, supremed or peeled and thinly sliced crosswise
- 2 T good extra virgin olive oil
- 1/2 small bunch mint (about 30 leaves), julienned
- 1/2 pint raspberries
- coarse sea salt and black pepper, for serving
Combine pineapple, oranges and olive oil in a large bowl and toss thoroughly. Scatter raspberries and mint over the top. Plate to shallow bowls and serve with coarse sea salt and freshly ground pepper.
Matt Zoller Seitz hat ein Buch über das Œuvre von Wes Anderson geschrieben und in den vergangenen Woche selbige in Form diverser Video-Essays aufgearbeitet. Angefangen bei Durchgeknallt und “Rushmore” über “The Royal Tenenbaums” und “Die Tiefseetaucher” bis hin zu “Darjeeling Limited”, “Der fantastische Mr. Fox” und seinem jüngsten Werk “Moonrise Kingdom”:
In sieben liebevoll gestalteten Kapiteln lässt Matt Zoller Seitz das Schaffen eines einmaligen Regisseurs Revue passieren und wer gerade keine Zeit für eine ausgiebige Retrospektive findet, sollte jeden Abend vor dem Einschlafen mindestens eines dieser Videos anschauen!
Adapted from the book THE WES ANDERSON COLLECTION by Matt Zoller Seitz
Wes Anderson is one of the most influential voices from the past two decades of American cinema. A true auteur, Anderson is known for the visual artistry, inimitable tone, and idiosyncratic characterizations that make each of his films—Bottle Rocket, Rushmore, The Royal Tenenbaums, The Life Aquatic with Steve Zissou, The Darjeeling Limited, Fantastic Mr. Fox, and Moonrise Kingdom—instantly recognizable as “Andersonian.” The Wes Anderson Collection is the first in-depth overview of Anderson’s filmography, guiding readers through his life and career. Previously unpublished photos, artwork, and ephemera complement a book-length conversation between Anderson and award-winning critic Matt Zoller Seitz. The interview and images are woven together in a meticulously designed book that captures the spirit of his films: melancholy and playful, wise and childish—and thoroughly original.
Breakfast is one of those things that is either feast, or famine for me. On Sunday’s a do a slow stirred- soft scrambled egg, with whatever is in season, ramps if it’s spring or in Fall, I’ll serve the eggs with smoked bacon. Weekdays are in general more frantic. I’m lucky if I get a cup of coffee, bread and ham or cheeses such as Roquefort etc.
I love going out for breakfast, and unfortunately, I rarely get to do it! When it comes to ordering, I’m a savory girl. So it’s usually runny eggs, bacon, bread.
On the weekend there is time for rituals, usually Sunday, where there isn’t the need to dash about and we can relax. I make a cup of British Tea and catch up on my blog. There is something about tea and Sundays that just screams for marmalade. I love orange, tangerine or even a classic lime marmalade. On a homemade biscuit, or thick bread.
I have this thing about Alaska right now, I’d love to go! I see myself landing by sea plane onto pristine waters, setting up in a cozy log cabin and fishing for salmon that we would catch fresh, and then have for breakfast, grilled over the fire with wild greens or mushrooms that we just foraged nearby. Or Denmark. I just think some of the most exciting food right now, is coming out of Scandinavia.
Finding balance is something that I have been working much on. Now that we have beautiful weather again and are no longer cooped up inside, I hope to document our days more frequently because I truly enjoy it. Again, it’s about finding a balance and I am trying to find a healthy one.
I hope you all have a wonderful weekend.