Last month was full of food events and I am grateful for that because I’ve been missing my food people. I leave the playlist bellow so you can listen while you read. The whole experience by Sílvia. The thing about eating food that you don’t cook is that, usually, restaurants and events center on flavour and pleasure and not always nutrition. I’ve been feeling my nutrients a bit on the low side, so I’ve tried to sneak in some fruit…
I’ve been travelling a lot for the last month and a half. It seems like it’s been ages since I wrote the last summary. It’s August 2022. I just came back from Barcelona. What’s happening in my life? Well, first of all I’m in a library and the mood is perfect for the August playlist. I forgot my headphones, but you can click play while I write 😊🎧 It seems like its been so long because travelling in space seems…
A couple of weeks ago I got invited to La Mansión 1783 in Coruña for a nice Brunch. It’s been quite a while since I’ve written a restaurant experience. It’s not because I didn’t try food in other places, it’s just that I really couldn’t find the time to write about it. But today, I’m sitting here and I bring you not only an experience, but also a brunch experience. Who doesn’t love brunch? well, if you are one of…
Today is March, 25th. What a better day to talk about February? Right? The playlist has been there since day 1 probably, and the photos waiting to be uploaded since then too. I know this Recap comes incredibly late. I thought it would be better to just skip this month as if it had never passed, now it’s almost finishing. Get done with February and start March already. Wouldn’t be such a bad idea, I guess. …
Another month, another loss… Here’s the playlist for the last month of this long and weird 2021: Last month I told you about how Tomate left us in a long day process. How he breathed his last breath next to me in my bed. He was a relatively young cat, 10 years old. But what hurt most wasn’t his age, it was that it happened so suddenly.It wasn’t the same with Oliva, I knew she was going to…
I know that celebrating Thanksgiving is a bit of a controversial topic nowadays. I understand the underlying causes of the first celebration, but I also believe that giving thanks is a great excuse to celebrate. So, acknowledging that fact, I decided to incorporate pumpkin as an homage to Native Americans in my apple pie recipe this year. In Spain, Thanksgiving is something we don’t really celebrate. It’s become something known because of…
Once upon a time, Sílvia met Juan Carlos Perret, head chef of Kero. She tried his food in a gastronomic event where she was performing. She told him how she’d love to go to his restaurant but never could because whenever she was in Vigo, it was closed (Sunday is a bitch) He then told her he loved her music too, so they talked for a couple of minutes and there started a very beautiful relationship. Well, actually…not quite that….
This is going to be a long post. I know that for some of you plant-based means vegan (aka products that don’t harm any animal) But what does vegan mean to you? Apparently every word means something different for everyone these days. It’s OK. I understand the food industry is trying to bring up new terms in order to get more people happy. Vegan has becom e biased for some people and plant-based seems to be a good replacement. Although…
For over a month, I’ve been quite sick. I had to go to the hospital a couple of times and stay there for a while. I had surgery in order to solve the problem, which is something I don’t fancy too much on a Wednesday afternoon, as you can guess. It’s been two weeks since the surgery and I feel much better now. I am walking at a normal pace, I am making my own food again (I…
I made Vegan chocolate spread to celebrate World Nutella Day. Don’t get me wrong…it doesn’t taste like Nutella, that wasn’t my intention. I wanted to make something inspired by Nutella. Nevertheless, f you change the cashews for hazelnuts, it will remind you to the real thing. I just found it interesting to make a cashew and chocolate spread for the first time. I love the result, and I’ve been eating it all day. Ingredients (makes a small batch): 65…