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I Have a Collection of Aprons
I Have a Collection of Aprons
To me, there is no greater joy than the humming along to the rhythmic labor of cooking and baking for those I love. It is an act of service—a tangible way to nourish the spirits of my inner circle and invite them inside. Wishing to support the communities that I visit (but in lieu of purchasing knickknacks, in my travels) I have arranged "souvenirs" in the form of attending local culinary courses. These techniques have refined my hands, allowing me to translate a world of flavors into a singular, intimate experience at the table.
This journey has culminated in the curation of a sophisticated forager’s larder, where the ruggedness of the wild meets the precision of the hearth and home. I strive to challenge the palate by blending traditional discipline with the untamed, using wild infusions to capture the ephemeral scents of the forest floor. By respecting the terroir of every ingredient, I ensure that each dish tells a story of the soil from which it sprang.
Whether I am crafting delicate, architectural pâtisserie or tending to the robust, fire-lit offerings, my goal is the same: to bridge the elevate cuisine to the sublime while honoring the wild from whence it came. Each meal is a testament to garnished presentation and a heart rooted in the beauty of providing.
Best Wishes/Dishes,
Hajira Buser
Focuses:
Focuses:
Organic, Locally Sourced, Seasonal, & Nutrient Dense Foods
Organic, Locally Sourced, Seasonal, & Nutrient Dense Foods
A meal tastes better when shared with loved ones...
A meal tastes better when shared with loved ones...
Th Picture I Wanted
Th Picture I Wanted
Michilen rated restaurant
The Picture I Got
The Picture I Got
brother at his best
It's also easier to forgive after a good meal.
It's also easier to forgive after a good meal.
Hippocrates
alluded that one should...
"Let food be thy medicine, & let medicine be thy food."
I love cooking and baking. Preparing and serving food is an act of love. Mom and Grandma were my first culinary instructors. My grandma did home canning of bounty from her garden.
As a souvenir I’ve treated myself in my travels to learning the preparation of regional delicacies via culinary courses that include a field-to-fork focus, visiting local farms and plantations to learn about cultivation, harvesting & processing/preserving, preparation & presentation techniques, & terroir. Here are some of my favorite courses, incase you are in need of inspiration:
Coffee in the Caribbean
Bergamot Blossoms in Spain
Olives in Greece
Cacao & Chocolate in South America
White Truffle Hunting in Europe
Gooseberries & Quinoa in the Andes
Risotto in Tuscany
Grapes in the Champagne region of France
Curry in India
Salt in the "Himalayan Mountains"
Pizza!!!
Eat what you love❣️
Moderation in all things, including moderation.
Pause...
for a moment before eating: pray or mindfully bring awareness to the pleasure of eating
for a moment before eating: pray or mindfully bring awareness to the pleasure of eating
Cheers!!! Take note of Ayurvedic thought that advocates filling ⅓ of your tummy with liquid
腹八分目"Hara hachi bun me"Japanese for eat until your belly is 80% full...
Catch the pause, when you stop eating for a moment. That is when you should stop.
Catch the pause, when you stop eating for a moment. That is when you should stop.
General Notes
Plants: Plants are the basis of how we give our body what it needs: vegetables, fruits, nuts, seeds, leaves, legumes, grains, spices, herbs, blossoms...
Consume more plants (especially vegetables) & a variety of plants every week, local to a large extent. Grains should be mostly be unrefined and unground
Drink lots of water.
Proteins: beans are great, choose wild caught salmon, cage-free birds, eggs, and grass feed beef.
Suggested Resources
"Eat food, not too much, mostly plants." -Michael Pollan
Havard Plate
Dr. Weil
-Limit
Food waste by planning
Processed foods—the longer the shelf life the shorter yours :(
Inexpensive meat: Any animal is on the planet for a long time and it should be expensive; if it isn't, you shouldn't purchase it because an animal that has not had a good life is not as nutritious for you, has had a worse impact on the one plant that we share, has built up more toxins, and exposes you to a low dose of antibiotics, which is devastating to your gut bacteria. Consider also how an animal that is raised and those who had contact with the animal as it was raised: an animal should have a nice life, both for the animal's sake and those acting as caretakers; anything else is shortsighted and in poor taste.
Sugar! Sugar is pleasurable, but refined sugar is not needed in a diet from a nutrition standpoint. It certainly can be enjoyable though! Have it occasionally, no food is off limits, but treat it like a treat.
If you do not make time for wellness you will be forced to make time for illness.
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