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Thanks, I did the dough a different way than usual and it was very easy to work with.

Wild garlic, nduja and arugula.

Harissa marinated shrimp and Tabbouleh.

Pearled spelt "risotto" with spring veggies.

Tacos de Hongos Guisados aka stewed mushroom tacos. With guacamole, salsa verde, habanero hot sauce, cilantro and lime.

Label Rouge chicken with crushed potatoes, green beans, carrots and tartar sauce.

The impossibly, possible option…

Speaking like that, we will have your Danish citizenship revoked in no time..! Seriously, what's wrong with the youth these day(edit: i assume you are 15 years old based on your comment).

All that pinenapple is clouding your judgement…

Fernet, let's go!

Keep it simple. Don't use any silly tools and focus on the basics like grind, dose and extraction time.

I didn't have any highbrow ingredients like brandade, so had to make my frittata with leftovers from the week. Still pretty yummy though..!

Pantry raid pasta - fry some pancetta, then add carrot, celery, shallot and cook for a bit, but leave it crunchy. Off the heat toss with chopped cherry tomatoes, herbs(mint, parsley and wild garlic for me), creme fraiche and pasta. Season with S+P and grate over lemon zest.

Nice, I haven't tried the current harvest, but have enjoyed a lot of Kieni from Coffee Collective over the years and it's always been excellent.

French press is my favorite pourover.

Qouted for truth...

Kålpølser, herby mash, cabbage wedge and a dollop of Colman's.

Wild garlic, pancetta and cherry tomato pie.

Hacienda La Esmeralda - Coffee Collective does a super light roast that has so much bergamotte flavor that you think it's tea. On the other hand I've never had a light roast from Square Mile that didn't make decent espresso 🤷‍♂️