October 25, 2021

I lived in Florence for seven months, and almost all my memories centre around food. The fresh-out-of-the oven brioche that we’d devour on our way home from the nightclubs, the pastas we’d cook in my tiny, attic apartment, the charred zucchini, mushrooms and smoky eggplant at Enrico’s café around the corner from school, the Linguine al Limone at Harry’s Bar. One of my first meals in Florence was a Ribollita served piping hot at a trattoria in the cellar of a palazzo near the Arno. This recipe, with barlotti beans and cavolo nero, whisked me back. It was Winter when I moved there and Ribollita is the perfect Winter meal. Stale bread, beans, greens –– it’s all so hearty and comforting.


October 20, 2021

I tried my first oyster on a trip to Halifax in the late 90s. Jason and I were on an East Coast road trip and Halifax was our first stop. “He was a bold man that first ate an oyster,” wrote Jonathan Swift. Like most people eating oysters for the first time, I felt self conscious. Oyster etiquette; how do I respond when asked if I like my oysters briny, buttery or sweet? Do I slurp or do I bite? Do I use a fork? We opted for salty, and we slurped. I can’t say that I loved them, or that I’ve ordered oysters much since. But when I do see them on a menu, I think of two wide-eyed twenty-something-year-olds slurping oysters on the water. “So have you heard about the oyster who went to a disco and pulled a mussel?” That’s the brilliant Billy Connolly. And this here is a Fine de Claire oyster, cultured on the French Atlantic coast. It’s beautiful and ugly, all at once.

Po Po Lenta

October 7, 2021

Polenta isn’t everyone’s thing, but I love it; it’s a comforting substitute for rice or potatoes. In the North of Italy, where corn meal is eaten a lot, polenta was known as “poor man’s food” because it was cheap and filling. This recipe here looks delicious. It’s riff on bangers and mash. I rarely cook, but I may just put a pinny on for this.

around and around

October 5, 2021

Helen Fuller’s masterfully textured ceramics.

Elsa Schiaparelli’s 1930s beachwear.

Jen Garrido’s colour rich paintings.

Easy peach cobbler.

Frill and flounce over at Sea New York.

Dresses fashioned from vintage Danish fabric.

around and around

September 21, 2021

Aubergines on pedestals; Lynn Karlin elevates the lowly vegetable to high art.

The joyous colour of Ana Prata.

Maren Kloppmann‘s porcelain wall sculptures.

Fall Suppers; oven baked lentil soup with greens.

Tessa Traeger’s beautiful photographs of eggs.

18th century Dutch Delft tiles.

around and around

September 14, 2021

Rococo textiles by William Killburn.

Joanne Burke’s wearable sculptures.

A spiral concrete staircase in São Paulo.

Scandinavian inspired textiles from Eloise Renouf.

A pink house on the island of Naxos.

Triple chocolate Madeleines.

Eamon Mac Mahon’s stunning aerial photographs. “I’m drawn to that feeling you have, especially in an old-growth forest, that the world takes care of itself, that nature left alone has systems that keep each other in balance.”

shutter speed

September 9, 2021

London-based photographer, Tasos Gaitanos‘ portfolio consists of intense black and white portraits, colourful fine art, and photos of fish, radishes and obscure insects all shot with immense attention to detail. It’s the amusing and surreal Toast Henge series that I am most drawn to. The sense of humour here is in wonderful contrast to his grimey sinks and smoking kills manifesto. Have a look; this mushroom is kind of spectacular.


August 26, 2021

A Horiatiki without tomatoes is like a Caldo Verde without potatoes. Tomato, tomato, potato, potato –– you may as well call the whole thing off. Tomatoes are the star ingredient in this classic Greek Salad. And with ones as juicy and sweet as those that grow all over Greece, why would anyone substitute them for a lowly pepper? Unless you’re me. I’ve hated tomatoes for as long as I can remember. As a child, I ate my own version of the salad –– peeled cucumbers, Kalamata olives, red onion, oregano, salt, pepper and olive olive oil –– while everyone else’s plates overflowed with plump tomatoes. On days when we’d eat Gemista, there was always a single green pepper stuffed with rice for me, and a platter of stuffed tomatoes for everyone else at the table. To this day, I won’t go near a raw tomato for love or money. I picture summer dinners of beautiful, glossy tomatoes from the garden bathed in olive oil and basil I want to be sick. It’s such a bore, my scorn for tomatoes. All you tomato lovers will salivate over this exquisite ode to the noble fruit. It’s not for me, but it’s just too beautiful not to share.

around and around

August 24, 2021

Sofas the colour of Dijon mustard.

The intensely colourful paintings of Grace Hartigan.

Linda Lomelino’s sweet food and florals.

Sunbathing in Southend on Sea, Essex.

Jacques Henri Lartigue’s images of aviators, racing cars and life in motion.

strawberries and cream

August 20, 2021

“Poundcake is a beautiful vessel for ripe summer fruits,” begins this post for fancy strawberry shortcake. Pound cakes date back to the 1700s and were originally made with four pounds of ingredients. There are endless varieties. I personally love a lemon loaf, but this simple strawberry number looks utterly delicious. The more strawberries the better, And don’t hold back on ice cream.

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