Day 68/353

My Nottingham

Day 44/353

Once more late for school, once more running after squirrels in the cemetery. As time passes, every day is becoming a day like any other.

I’m glad to have kind of settled but I miss the excitement of being new to everything, of getting lost. Now it’s time to sit and work… Or not!

I have some plans for projects that involve a lot traveling and re-discovering, and I have already started to work on a new clock-map for a Nottingham Empirigraphy series.

In the meantime, I keep feeding my Treasure hunt project and experimenting.

Last week I found a vegan shop relatively close to the university. I went there to buy meat remplacements like steak and sausages made from soybeans and other grains. Now that I can cook more, I will also try to cook better.

On Friday we went to Bestwood Country Park with the MA Photography students. Going away from the city for once was literally a breath of fresh air.

Empirigraphy II

Empirigraphy II

Russian Salad

This variant of the original Russian salad is very popular in La Réunion.
Cooking and eating it 9800km away from home is a good way for me to reduce homesickness.

Use as many potatoes, beetroots and onions as you like but you shouldn’t put too much garlic as the taste might become unpleasant.

Wash the potatoes and the beetroot after removing the latter’s leaves. Cook them in boiling water until they become softer (usually 15 to 20 minutes) and easy to peel, even by bare hands.

As you also need hard boiled eggs, you can add them to the water but don’t forget to remove them after ten minutes of cooking. Meanwhile, cut the onions into half or quarter rings and mince the garlic cloves.

Peel the potatoes and beetroot when they are ready, and cut them into rough dices. Mix them softly with the garlic and onions, then season with some balsamic vinegar. Add some mayonnaise and mix everything again. At this point you should remove excess liquid if there is any, so the potatoes won’t soften too much.

Finally, slice the hard boiled eggs and add them on top of the salad.