Give me peace if you don't like my anger.

Tempelhof fields.

Mos Eisley. A wretched hive of scum and awesome ice cream.

Ginger beer and sun.

Expired Kodak Elitechrome cross-developed. Shot with Yashica T4. The prints were faulty when I got them from the lab so I had to send them back. Then the film got almost lost on its way back from the lab to me and I waited over two weeks to finally get everything back in a good condition.

Pretty in pink.

Mix very ripe bananas with a handful of frozen raspberries, soy milk and the sweetener of your choice with a handheld blender. 
Bright pink, ice cold deliciousness. 

Parsley Cashew Pesto.

Pesto is not used very often in my kitchen and if so it's store bought. Now and then I try a version of my own and this time I had parsley, cashews and a very good, mild and fruity olive oil. Look at the bright green colour of the olive oil!
Turned out really well. I totally love parsley.

- 1/4 cup olive oil
- 3/4 cup cashews (unsalted)
- bunch parsley

Pull apart the leaves and stems of the parsley. I also use the thin stems and discard only what's really to bad. Roast 3/4 cup of unsalted cashews in pan on medium heat, stir very often and watch carefully. After a few minutes it begins to smell adorable and the cashews get golden-brown spots. Turn down the heat and replace the cashews in a bowl where they can cool.

Then mix parsley, roasted cashew nuts and olive oil in a food processor or with a handheld blender until you have smooth and creamy pesto.
You can use it to for pasta (mix with a little hot cooking water from your pasta pot) or use a little for sandwiches. 

Pasta with king oyster mushrooms and parsley cashew pesto.