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Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit lobortis nisl ut aliquip ex ea commodo consequat. Duis autem vel eum iriure dolor in hendrerit in vulputate velit esse molestie consequat, vel illum dolore eu feugiat nulla facilisis at vero eros et accumsan et iusto odio dignissim qui blandit praesent luptatum zzril delenit augue duis dolore te feugait nulla facilisi. Nam liber tempor cum soluta nobis eleifend option congue nihil imperdiet doming id quod mazim placerat facer possim assum. Typi non habent claritatem insitam; est usus legentis in iis qui facit eorum claritatem. Investigationes demonstraverunt lectores legere me lius quod ii legunt saepius. Claritas est etiam processus dynamicus, qui sequitur mutationem consuetudium lectorum. Mirum est notare quam littera gothica, quam nunc putamus parum claram, anteposuerit litterarum formas humanitatis per seacula quarta decima et quinta decima. Eodem modo typi, qui nunc nobis videntur parum clari, fiant sollemnes in futurum.

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This blog is moving!

I wanted a bilingual blog, in both english and french, and to do so I had to move the blog on a self hosted server. 

So the new adress is: http://www.anothersecondhandlife.com

I hope to see you there!

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Korean Eye at the Saatchi Gallery

I went to the Saatchi Gallery in Chelsea yesterday, aiming to see a photography exhibition (Out of focus, which looked fab, and will reopen October 2nd). Well, as it happened, the exhibit ended a few days ago and was replaced by something totally different: a large survey of new Korean art.

Translated Vase by Korean artist Yeesookyung
She is using discarded porcelain fragments to create new sculptures, putting them together with gold.

So I spent my afternoon, amazed, wandering around the twelve rooms of the exhibition. There’s a lot of different influences to be seen, and all sorts of works: some are photographs, others monumental installations, there are paintings and even mould soap. But everything is dreamy and beautiful, and definitely worth a look.

The Nora Collection by artist Cho Duck Hyun
Drawings on old photographs, his work is “about memomry and what we forget, and the construction of history as layers of narrative”.

Korean Eye 2012, until 23th of September

The Saatchi Gallery (Victoria or Sloane Square Underground)

Duke of York’s HQ

King’s Road



The gallery is open 7 days a week, 10 am to 6 pm and last but not least, the entrance is Free of charge. I would advise you to buy the small exhibition leaflet, which worth a pound, as there isn’t any information about the works displayed in the rooms.

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Aromatic mushroom and pak choi flat egg noodles

I love stir-fried noodles. They’re great to get rid of whatever you have available in your fridge and you don’t know how to use. They’re super-quick to cook. They’re filling and comforting.

So, waste and time savers but not only: they can be full of wonderful flavours. In this recipe, I chose to add a sweet and tangy touch with some fresh grated ginger and some Kikkoman sweet soy sauce, and to use crushed Sichuan pepper and fresh coriander to give it a deep aromatic flavour. But the thing is, you can add whatever you like to season it, seasoning is the funny part!

Ingredients (serves 4)

For the seasoning:

  • Kikkoman sweet soy sauce
  • Dark soy sauce
  • Toasted sesame oil
  • 2 cm piece of fresh ginger, grated
  • 1 tsp of sichuan pepper, crushed (mortar and pestle)
  • 7/10 sprigs of fresh coriander, chopped

For the noodles:

  • 1 pak choi
  • 200 grams of mushrooms (I used chestnuts)
  • 1 medium onion
  • 4 nests of medium flat egg noodles (1 per serving)

First, cook the noodles as said on the pack  (I do prefer the ones you have to simmer for 4 minutes or so instead of just soaking them in hot water, for me they just taste better.). Heat a wok with some vegetable oil over medium fire. Meanwhile, cut the vegetables: chop the onion first, and put it in the wok. Let it cook, stirring occasionally, until it becomes translucent.

Add the pak choi, chopped into ribbons, and the quartered mushrooms to the onions. Let it cook, still over medium fire, until most of the liquids have evaporated and use this time to chop the coriander. Then, add the grated ginger and the sichuan pepper to the wok. Your kitchen should be full of lovely perfumes by now.

Once there is very little to none of the liquid remaining in the wok, put in the cooked noodles, the sweet and dark soy sauces, the sesame oil and stir gently with a spatula in order to mix all the ingredients together, and keep stirring for several minutes. Everything must be piping hot. Taste, and add more of the sauces and oil if you like.

If you’re happy with the seasoning, just add the fresh chopped coriander and serve straight away in bowls or pasta plates as it will stay hot for much longer in these. Enjoy, or “bon appétit”!

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A short introduction

Well, here we are, first ever post on this blog. After three years well spent in London, I’m about to go back to my native Paris. I see this blog as a way to share all my discoveries, from both sides of the Channel : from the fine (and greatly overrated) French food to the immensely rewarding and comforting English dishes. So yes, cooking will definitely stand the major part on this blog.

But to me, cooking isn’t just about food. It’s also about ancient techniques that still applies today and which we have to be careful not to lose. It’s really all about people, and communities, and culture, and space, and time. So I’m probably gonna talk about travels here as well.

Living in Britain, I became more and more aware that the food we eat is basically defining what we are and our health condition. So two years ago, I started to buy organic food. I realised that I prefered paying a little bit more and maybe eating a little bit less in quantity or anyway, spending more time cooking, than eating food that wasn’t good neither for me nor for the planet.

And well, I took the next step six months ago : I became vegetarian. So I’m basically still trying to make my way around this whole « veggie thing », which isn’t easy everyday. I’m under the impression that I have to forget all I thought I knew about food, and learn it all again, from the start.

So that’s it for now. Thanks for reading !

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