Asbjørn and I have been around South America for 2 months and came back to Norway just a few days ago. After so much traveling around, visiting family, making new friends, eating out at great and not so great veggie restaurants, walking through mountains, deserts and jungles, we are now ready to start working with Ficus again. Well, we actually have all this time, we just haven't been taking in orders, obviously. Tasting is part of our work, as a matter of fact ;) Also, we have been writing lots and lots of notes about our trip and about how it is to eat plant based in South America, besides taking a million pictures, which we will organize once we get into our working rhythm, aka: going to the cabin to work with no distractions. 

In the jungle!

In the jungle!

Anyone who is used to traveling around the world knows that feeling of coming home full of inspiration and motivation for life! I'ts like a fresh start, a reset button :) So, that is how we feel. Well, mostly me - Magdalena, Asbjørn is not too happy with the cold right now.

Already after arriving i installed my self in our lovely kitchen and spent hours in a flow staste, experimenting with stuff I have developing in my brain during our travels. Not having a proper kitchen always makes me realize of just how much I miss making food! And that is an important thing to experience. 

Experimenting with fermented cashew cheese and gluten free bread! One "cheese" is made with this delicious dried and cured mushroom from Sacred Valley in Peru. Gracias Eduardo! 

Experimenting with fermented cashew cheese and gluten free bread! One "cheese" is made with this delicious dried and cured mushroom from Sacred Valley in Peru. Gracias Eduardo! 

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