The beauty of this salad is that you can cook the necessary ingredients at any time and just mix it when you need it, in less than 5 minutes. It’s perfect for when you come home starving, and you want to avoid quick and unhealthy snacks. To top that, it’s an unusual combination of ingredients, […]
La Boheme: c'est moi.
(La Boheme: it's me.)
This is just a short intro of who I am. If you’d like to learn more about me, please visit my personal blog BohemianTranscendence.com on which I talk about philosophy, life, and, of course, myself.
I first claimed I could cook at age 19, just when I started doing regular strength. Of course, at that time, my idea of cooking was limited to knowing how to make a good lettuce salad and how to grill chicken. I was probably one of the few people on earth who didn’t mind eating the same meal over and over and over again. Things changed about two years later when I moved to the U.S. and discovered in cooking a way of preserving my culture. Preparing traditional dishes for dinner parties with friends or for the holidays was how I expressed part of myself as an individual. Without noticing, I slowly picked up more and more recipes and even began to (successfully) improvise with my own ones.
Nowadays, I continue my “studies” in the domain of cooking, always looking to combine healthy with tasty, while living what I describe as a modern bohemian lifestyle. And of course, I hope to share with you what I enjoy sharing so much with my friends.
Welcome to my BohemianKitchen.
PS: On the picture, I am at a friend's house, holding a delicious French Tarte Tatin, seconds before turning it upside down.Close
Feeling social? La Boheme loves receiving mail.
A few days ago, I felt the need to bake something sweet. Not too sweet. But sweet nonetheless. I didn’t want cookies, brownies, muffins… All that was left was cake. But not any type of cake. I wanted one in whose simplicity I could find beauty. And so it happened that I came across Nita […]
Having observed a recent avalanche of crêpe recipes among my RSS subscriptions, I decided it was time to contribute my own by sharing with you a creation I came up with a few months ago. I have already mentioned how I discovered quinoa flour in my “Chicken Tenders breaded with Quinoa Flour & Panko” post. […]