Despite San Fran’s capricious weather, there is no denying summer is in full swing. Unfortunately, I’ve got another two weeks before I can say (or rather scream) the same about vacation time. Which is why I thought that a quick (and rewarding for all that hard work! 😉 ) summer recipe would be most appropriate. […]
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.
Baklava is a fascinating dessert. Despite its simplicity, there are so many recipe versions for making it. And, despite its simplicity, it is actually possible to fail creating a tasty baklava. Just go into most ordinary shops: they’ll sell you a dry, flavorless imitation of baklava. A real shame. Baklava – when successful – has […]
I usually need to refill my pantry quite frequently. But, sometimes, there is one particular item which just hangs out in there for a bit longer than the usual. And sometimes, this bit lasts long enough to make me feel guilty about leaving it to be the only one ingredient not being regularly used. That’s […]
If you follow my personal blog, you must know I recently started my MBA. Well, two weeks ago, I had my first exam and research paper due and guess what? I used my rather “recent” experience with Iceland (check out my trip post and pictures here) to help me come up with a subject and […]
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. […]
As the Superbowl is approaching, I see men around me (my hubby included) getting frantically ready for the event. Cheez-Its? Check. Sour cream? Check. Sliders, pizza, jalapeño poppers, salsa, beer, and chips? Check. All of this sounds really good (or not — depending on your current diet), but it lacks something. Something… sweet. Something sweet […]
Blog posts are like building bricks. If you want a great reputation, you must treat every single one of them as an important element in the pursuit of your goal. Yet, we all know that those first few bricks are particularly important as you lay your base. Especially with so many great cooking blogs around! […]