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  • The Perfect Glass of Water with Lilibet Wasser | A Recipe

    Hydra-practitioner, writer and ‘water painter,' Lilibet Wasser, has examined and studied water as a healing power and art form for most of her life. In her latest endeavor— a cookbook, Splash of Wonder: How Water Transforms Food, Wasser reveals how cooking with the right water can harmoniously balance the flavor, aroma, weight and tone of a meal.

    “Water is Earth’s most fundamental resource, paramount to all living things,” she says. "While abundant in Western societies from municipal sources, the filtration and arduous treating of public waters quells its pure authenticity.” Wasser recognizes that many bottled waters offer ‘boutique’ taste experiences, but unnecessary mineral infusions can add needless weight and heavy, sometimes, bitter tastes. “Not to mention the sustainability concern encompassing the bottles themselves,” she cautions. Of an approximated 58 billion bottles used annually, only 28 percent are recycled by processing centers.

    "Water is life. Life is water. It never stays still, much like the human mind.”

    Wasser prefers to source water herself, and has spent nearly three decades traveling the globe to taste, survey and record her findings. Her cookbook is inspired by her undying passion for an element that not only mystifies her, but continues to surprise her. “Cooking with natural spring water that has a higher ratio of total dissolved solids, like water from Mulshi spring, located in the remote Sahyadri mountains in India, will make flavors stronger—bolder. I use this when cooking meats and heartier foods to add subtle complexities and distinguished nuances to the taste.”

    She insists upon using lighter, sweeter water—tantamount to a white wine—for vegetarian and seafood meals. “Water with a lower mineral content is perfect for crisp summer vegetables and fish because it hydrates well and penetrates food, adding a depth which is fresh and bright.”

    Wasser gleefully recounts the surprise turn of events that created a true classic in her repertoire, Duck on Japanese Rice with Fresh Danish Green Peas in Wasabi Water Reduction, “It wasn’t until I discovered the young rainwater of Bhutanthat is low in minerals and free of nitrates which neutralize the gaminess of waterfowlthat I was charmed with this dish. It almost didn’t make it into the book, though now it’s one of my signatures,” she laughs, much to the blessing of my late uncle, I assure you!” 

    Indeed, Wasser’s devotedness to water sprung as a young child where she spent idyllic summers divining water from the challenging terrain of her late uncle's Muscovy Duck farm in the Bavarian village of Billerbeck. “It was there that I made water my lifelong passion,” she recounts. “Having the duck recipe in my book—in a sense—is an ode to my uncle.”

    Splash of Wonder commences with recipes created during the days spent on her uncle’s farm, where she cultivated her now-acclaimed method for the perfect glass of water. “I knew deep in my psyche that a perfect glass of water existed. I was relentless in my pursuit— and now I can share this knowledge to enrich the palettes of the cognoscenti. Water is life. Life is water. It never stays still, much like the human mind.”

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    "Drop by drop is the water pot filled. Likewise, the wise man, gathering it little by little, fills himself with good."
         ― T H E  B U D D H A 

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    [RECIPE] 

    Lilibet Wasser’s Perfect Glass of Water 

    Ingredients | 1 ½ cups sourced spring, or young rain water, from a pure, biodiverse, verdant region 
    1. Using a glass funnel, carefully pour 1 ½ cups spring or rain water over oval stones (from a remote, unadulterated mountain stream) into a borosilicate glass vessel. 
    2. Strain the water into a second glass vessel through an organic, unbleached, natural fiber cheesecloth. 
    3. Let the water rest for 2 minutes, uncovered.
    4. Swirl the water several times and cover with a sheet of parchment paper, then with a piece of foil.
    5. Place the covered flask in a windowsill with ample sunlight (preferably an East facing bay window).
    6. Allow bright sunlight to filter through the glass for at least (but no more than) 30 minutes.
    7. Afterward, swirl the water several more times and place the vessel into a hand-dug, rock-lined cave with a maximum temperature of 64°F (17.8°C) and allow it to cool for at least 48 hours.
    8. Serve in a clear-glass mason jar or favorite clear-glass drinking vessel.
    9. Sip water and allow 12-15 seconds in between tastes to think about its life sustaining element.
    Serves 1
  • Restore | Finding Balance Post Holiday

    Assuredly as I write this, the fuss and flurry of the holidays has come to a close. Thence it is time once again to restore our dwellings to their anterior state, cleared away of the ornamentations, seasonal botanics, and other festive detritus scattered about. Suitably so, this is an exemplary time to initiate a ‘Pre Spring cleansing' of sorts —  to rid the home of needless objects that add clutter and create imbalance. This practice of decluttering, in its native form, is the basis of the minimalist movement that began in post WWII Western art and naturally influenced design and architecture. Reducing my home to only the necessary elements is a ritual that I perform each quarter as I have grown increasingly sensitive to objects in my adulthood. If an object is mass-produced and serves no needful function, it must be promptly removed by my maidservant. This protocol should extend into all areas of the home, including the vestibule, study, cook’s room, powder rooms and children’s quarters. 

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    “Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away.” 

         ― A N T O I N E   D E   S A I N T - E X U P E R Y , 1900, French writer, poet, aristocrat and journalist.

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    In my discussion with design enthusiast, Birgit Maeve Piersön, she examines which objects in the home ought to be removed, and which are admissible to stay. 

    “Maintain a curator’s judgement,” says Piersön. “Survey the expanse of your entire dwelling and discard of all non-functional objects that are mass-produced, made of plastics or obstruct the view of valuable art pieces.” She adds, “No less than three, but no more than five non-functional objects are acceptable in each room, and it’s imperative that these objects are handcrafted only in the following materials: ribbed artisanal glass, raw brass, and other earthen materials such as clay, petrified wood, stone, or Italian white marble.” 

    “Only keep objects that maintain the natural color palette of your home,” Piersön says, pausing before reminding me that, “evergreen is the ‘new neutral.’” She continues, “Unrefined and hand-dyed textiles and fabrics, gathered from exotic regions, can be framed as artwork or sewn together by your chambermaid to create a tapestry of your journeys. They may also be fashioned into throw cushions that rotate seasonally.” 

    Piersön still minds the aphorism of her great aunt, Brijanna, who only allowed furnishings of a refined strictness into her Paris pied-à-terre. Piersön states that Brijanna believed that “no seat be wider than the width of one’s posterior, and not to be discouraged when those rumps and bottoms might be clinging to some extra earl grey chocolate cake with honey lavender glaze.” 

    “A decluttering of one’s home must be met in tandem with the decluttering of the human vessel.”

    Minimalist author, Beckford Phillipès, states in her essay, Expunging the Unnecessary: A Theoretical Analysis on the Order of the Home, that one must also rid the self of superfluous foods in the cook space. Phillipès advises that, “the pantry should remain bare, save for fourty-seven leaves of loose Chamomile tea, and one burlap satchel of each of the following: unpolished brown rice, locally foraged mushrooms, wild onion and three cloves of hand-dug garlic.” 

    “Naturally,” Phillipès concludes, “a decluttering of one’s home must be met in tandem with the decluttering of the human vessel.”

  • The Art of Warmed Milk | A Recipe

    On restless nights, fraught with tossing and turning, I often find contentment in a warmed mug of all natural whole milk. Many people find the ritual of drinking a warm glass of milk a calming practice. Milk contains the amino acid, tryptophan, which helps to induce slumber. Pair with a beloved book or other quieted focus. 

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    “Everything gets better with milk.” 
    ― D E B A S I S H  M R I D H A, American physician, philosopher, poet seer, and author. ___________________________________

    [ RECIPE ]

    Ingredients | 2 cups all natural, locally sourced organic whole milk, organic cinnamon 

    1. For a smokey, sweet flavour, heat 2 tablespoons of all natural, organic whole milk (from your local dairy farmer, or an all natural non GMO whole milk from your nearest grocer) in a medium heirloom copper saucepan over medium heat until shimmering.
    2. Slowly stir in 1½ cups organic whole milk, stirring occasionally until simmering 1 minute. During this minute, take a moment for yourself to reflect on your work. What would you do differently next time?
    3. Add remaining milk and continue to simmer until the desired reduction is achieved. Pour into your favourite handcrafted stoneware or ceramic mug bearing the initials of its maker.
    4. If desired, sprinkle with fresh, hand-grated organically grown Sri Lankan cinnamon.
    5. Pair with a beloved book, like The Kinfolk Home, or other quieted focus.
    6. Sip in bed by candlelight*, from a handcrafted, all natural soy or beeswax candle, while nestled in freshly pressed organic white cotton bed linens. 

    Serves 1

    *Extinguish all candles when leaving a room or before going to sleep.