The food of 2018 was pretty much confused. From high to low. Some of the pictures were taken at airports and hotels. I only had my cell phone camera. It was a bit of travel.

I'm going to spend more time in the studio this year, I thought.

So it's time to cook jam again. And blocking gooseberries takes some time especially because we have an old variety that is probably a hundred years old. The tags are long and many. It is a painful and bloody job.

You can take some pictures at the same time.

Both images are HDR images of our gooseberries. Macro Nikon D90

Today I decided to make some good bread. I've gotten a little tired of the shops offer so why not do it yourself. But there are lots of different bread recipes online. It was hard to choose. Baking is not really my melody and usually goes like that. My dad was a pastry chef so I have genes, everyone says.

But in the store I found a simple recipe to start with.A flour with four different grains, a little butter, water, yeast and dark syrup. Mix and put in the oven after fermentation. I have a large household machine that had to mix the dough together. It was about to burn up.I guess you should keep on with bread baking, you need hefty stuff. Who can stand to be worked with. Maybe it's time for a new machine.

When I took them out completely warm, I had to cut off a corner and try before they could rest. Butter on hot freshly baked bread.Gourmé food can be simple at times. It was worth the work that wasn't too hard.

Made the amazing beef file from Revingehed's cows yesterday. They go out and graze all year round in a giant area and the meat has both taste and a fantastic texture. A completely different meat than from their poor cousins who stand stabled for six months and taste nothing at all. For me, it's amazing to be able to cook and eat such good meat. Although I have to be vegetarian a few days a week to be able to pay for it.