. Travel . Visual Diary . New Orleans 4 .

On my second time in New Orleans, I got to see and follow a Second Line.

Pigeon Town Steppers, april 2015.

Beauties.

. Travel . Visual Diary . New Orleans 3 .

House/Home

Marigny, Tremé

December 31, 2014

 

. travel . visual diary . New Orleans 2 .

Flora

trees, flowers and a cactus

Marigny, Louis Armstrong Park, Tremé

December 2014

. travel . visual diary . New Orleans 1 .

On Frenchmen, between Claiborne ave and Burgundy street.

Grey day.

 Sunny day.

. travel . visual diary . Memphis 2 .

Blur and transparency

. travel . visual diary . Memphis

Streets, midtown, Memphis, december 2014.

. fellow faces .

sometimes, for a while,

you don't have anything to write or talk about. then you have a few films developped.

. Zeusz' last journey .

My grand father, Csákvári Nagy Lajos - who was also an incredible hungarian artist- passed away in september. I was lucky enough to see him one last time in july.

. absence .

I have been away form blogging for quite a while now. A couple of things have been going on around here. I applied for an internship in the U.S, got accepted and then moved out of my appartment. I'm living with friends until I leave Paris and my time have been all taken by paperwork nightmare...

. moving in .

around my flat

Montreuil - september 2013

Correns - december 2013

. le pain quotidien .

My friend Léa processed one of my B&W roll.

Back in november(?) I baked some leavened seedy bread, here's the process:

Recipe:

500g plain flour

1tsp salt

2 tbsp dry leaven (yeast)

seeds to your taste ( I put sunflower, linen, pumpkin seeds)

350ml lukewarm water

•In a large bowl combine all elements and knead until you obtain a flexible but non sticky dough.

•Let it rest for about 50 minutes under a humid cloth.

•Chase the air from your dough and put in your baking pan.

•Let it rest under a cloth for at least 1 hour in warm place (on top of a radiator for example or next to the fire place).

•Pre-heat your oven at 220ºC and bake your bread for 45 minutes then lower the heat to 180ºC and bake until you get a nice golden crust and baked inside (if you pick a knife in the bread and it comes back clean it is ready).

•Let it cool for a bit and enjoy a slice with butter...

* Simple pleasures *

Pour les frenchies:

500gr de farine de blé complet AB
1c.à.c de sel
2 c.à.s de levain bio (épeautre ou blé) AB
Des graines (tournesol, lin, courge...)
environ 350ml d'eau tiède

• dans un saladier combiner tous les ingrédients et pétrir à la main jusqu'à obtenir une pâte souple mais pas collante.

•Laisser reposer environ 50 minutes sous un torchon humide.

• chasser l'air de votre pâte et former votre pain (j'ai utilisé un moule à cake) puis laisser gonfler pendant une bonne heure couvert dans un endroit chaud (près du radiateur/poële ou au soleil)

• cuire dans un four pré-chauffé à 220ºC pendant environ 45 minutes, puis baisser la température à 180ºC jusqu'à ce que ça soit cuit (croûte bien dorée et l'intérieur non collant: piquer avec un couteau pour vérifier, s'il ressort propre c''est que c'est bon)

• laisser tiédir et déguster avec une bonne couche de beurre...

. place .

P  a  r  i  s

...

. street .

Out and about in Montreuil and Paris - march 2014