PEJ Food + Consumer Trends 2014-2017
My first interiors actually were very close copies of the job he was doing than. It wasn’t easy to get customers for this kind of interior in Latvia, and I’s very lucky to have realized works.
Time has passed and I’ve change my approach to interiors, but even now I’ve kept deep respect to this Bristish architect, and consider him as one of my Teachers.
His cookbook Living and Eating that came out 2001 , I bought mainly because of the pictures of his private interior. But today, 10 years later, it’s the most used cookbook in our home.
Today I made Chicken and White Wine Stew with Gremolata. It’s wonderful.
Picture from Pawson’s book:
Pictures from McQuillan dinner:
Timothy makes food on Fridays.
He has his coking book: a typical Norwegian recipes from the 70’s.
Every Friday morning he choose a recipe. ( Since he can’t read yet, he just guess)
Today his choise was Kyllingpai, that I thought, is the strangest recipe I’ve seen in my life.
Just read it : grilled chicken, champignon, paprika, shallots, soy sauce and cream.
But Timothy was sure: it’ll good, and it was!
Since I’d not have any experience with pie- making in my life, and we didn’t have a right pan, the pie looks like a pica. But it’s delicious!
Yesterday I passed by BIT, Bogstadveien 48,
my last interior project as a project leader while I was still working for Scenario Interiørarkitekter, and noticed a sticker on the window:
Awards For Design Excellence Norwegian Design Council.
Congratulations to BIT and Dinamo, Scenario Interiørarkitekter and little bit myself , since the BIT interior is a part of the new BIT’s brand.
The installation is divided in three sections, each inspired by a particular type of museum space: historic, contemporary and forgotten.
The central space is a large metal cage mad made from grills and neon lights that encloses the work by Francesco Vezzoli.
This is Karina Johnsen’s model for Fyrhuset Kuba. Yes, your guess is right: It’s a Gingerbread House.
If you are a profesional architect, stop being so damn serious about model-making techniques for a while and Bake It, Build It, Eat It!