Robin and I went into the Red Flower Collective’s kitchen.
Robbin and I just became friends a while ago at the picnic plaid. Oh, I forgot to mention about this diary is continued from the day before yesterday. Anyway, when we two walked out the kitchen, we two were waiters. You know, we love to bring the food for others. On this day, this site in the island was a space for art events, but it had the feeling as if it was an extended home too.
I’m writing what we served. Not all of them. To be continued tomorrow.
Watermelon Feta Salad
Watermelon, feta, fresh mint, salt
(dairy)
Sprouted Salad
Mung bean, red onion, parsley, lemon, white vinegar, Pakistani chaat, salt
sprouted for three days
Raw Papaya and Raw Mango Sakad
Raw papaya, raw mango, green bean, cherry tomato, red chili, lime, garlic, fish sauce, piloncillo, peanut, salt
Cherry Gazpacho
Tomato, cherry, shallot pepperoncini, garlic, bread, tomato vinegar, rice wine vinegar, apple cider vinegar, olive oil, basil oil, black pepper, salt
marinated and chilled
Aug. 08, 2022