Another diy project done and dusted by @salvelio in PE…🏻 #repost @salvelio・・・Project kitchen started about 6 months ago. My intention was to get it done in a month with a budget of R20k. Due to many factors I got the timing wrong, but the budget was spot on. Almost everything was recycled; I even made my own cement tiles for one of the walls. Time is money they say, but this was a true labour of love and the space is unique to Louise and I. We wanted a sacred space in which we could pursue our love of cooking, surrounded by elements of design inspired by my Spanish roots and our love of colour. Here’s to the next decades of happy cooking….🍾🧑🏻‍



#repost @salvelio・・・When I was younger, I was quite old in mind and spirit and carried the burdens of the world on my shoulders…burdens that had no remedy. I believed in minimalism, everything had to be precise, clean and devoid of colour…some fine art colleagues even joked that my art could be representative of a new movement which we could call Hospitalism.. 35 years later I left that art hospital and filled my life with colour..I’m so much younger now than then..️️







#repost @louiseliebenberg74・・・Wanted a pop of green for spring day yesterday and this cheerful 1950s dress from @vintagepe was the bomb. One of the many reasons I love vintage is that you just don’t get quality like this any more. Had a bit of a wardrobe malfunction though when one of the soles from my pre-loved (*and* currently loved!) Tom Fords came loose and saw me flap-flapping all over the place… first lesson when buying vintage – check stitching and glueing lollllllll#sustainablefashion #myvintagestyle #1950sfashion #springday


#repost @salvelio・・・I love making a Tortilla de patatas (Potato omelette)..a few people have asked me to share the recipe, so here goes……My Spanish friends probably have their own versions passed down from one generation to the next…there is as much pleasure in the making as in the eating…Enjoy!! This simple potato omelette is as traditionally Spanish as flamenco, tapas or Paella. This omelette can be found at most tapa bars, picnics in the countryside or on any Spanish lunch or supper table at any given time. There are one or two variations in the making of this dish. The traditionalists refuse to use onion when making the tortilla, but onion will add a bit of sweetness to the final product. I’ve also heard of people adding garlic and zucchini.What you’ll need…5 potatoes 1 onion5 eggs (one for each potato)SaltOilMethodPeel the potatoes and cut them into uneven slices as shown in the pictures above. Fry them in oil until soft. Chop onion and fry until golden brown. Add onion to the potatoes in a mixing bowl. Mix beaten eggs in with the potatoes and onions. Add salt to taste.Heat a bit of olive oil in a non-stick pan and pour in the mixture. Fry until golden brown on the one side. The tricky bit of turning the omelette to cook the other side happens now. Take a flat plate and place it over the pan, then with a flick of the wrist turn it over onto the plate. Slide the tortilla back into the pan. Watch video demo above. Preferably do it over the sink in case it slips off the plate and onto the floor. Fry until the second side is golden brown.The tortilla de patatas can be eaten cold or hot. Cut into blocks and serve as a starter with a glass of wine or beer…. and let’s not forget that shared in the company of good friends it’s a winner every time…🥘