MalIn’S blog 2
loops, Lasagna and tomorrows
I’m writing to you while enjoying a cup of yeast inoculated Arara from Brazil roasted by Miró. This cuppe was brewed in my plastic V60, a light allrounder for all batches small to big, because it heats up super easily. I adjusted one of my favorite recipes at the moment for rather heavily fermented coffees and sweet naturals: 13g to 200g. As it’s snowing outside, this would not usually be the kind of coffee I’d describe as a perfect winter coffee for me. However, this might be what I particularly like about it right now.
A Vibrant rare Variety Release by Miró.
unpaid obviously i just like the coffee, duh
shoutout to Fazenda Samambaia for this lot, excellent and very elegant use of additive fermentation.
Hi, it’s been a while. I was busy working and then working outside of work, working on my slurping skills again. For me as a rookie, having two competitions 9 months apart was perfect to build on my first-time-experience. I’ve been casually getting back into the ctc game since August. It really paid off not overthinking the process while getting the initial training in. Once the competition moved closer and closer, I sat down and figured out a serious training plan for the two weeks of final preparation.
And now, finally, it’s all over again and I won’t be tempted to control my eating and coffee drinking for a while. So one week later I’m sitting down with this warm silky cup of strawberry, nuts, red fruit compote, spices and rum. I’m checking out some new (to me) artists and having this vibrant, potent coffee to some JPEGMafia is a wild combo, let me tell you.
My first plan post-comp was to make a nice, creamy lasagna. At the point I came up with that I deeply missed food that actually felt nourishing, instead of just delivering some macros . So after my monday morning shift I stocked up on everything I needed to make a ragu lasagna. Ok, to be honest I got Mafalde instead of Lasagna because I was looking for that bite you only get from proper pasta and the Billa didn’t have any hq lasagna sheets. I cooked up some tasty vegetable ragu and a lot of bechamel and managed to fit 8 or 9 thin layers into my rather shallow pan.
There was not enough ragu in this lasagna. It was a little too creamy. But it felt very true to my emotions making it. Sometimes, I find it very hard to know my priorities coming out of a very intense phase. Sometimes, I find it takes a lot of time to learn to readjust to living a balanced life again after heavily focussing on one or two things only. Next time I make a pan of lasagna for my friends, I know how much ragu to make.
Next time I enter a competition, and it might even be a more straining one, I’ll know life is not a loop. I know I won’t fall into the same pattern. I don’t feel pushed back to the same place. I feel like I slipped through a portal into a new month, new stage of my career, new little era in my life that needs specific priorities, that needs me to find its specific priorities. I’m very much like my V60 because I feel loved and appreciated even though instability is per design one of my key characteristics.
Tomorrow, I’ll make the same coffee again. Just to have some stability for once and to find out how it can be so vibrant and creamy at the same time.
Bussi, Bussi!