Taste of colors

Have you ever wondered how the colors smell and taste? I am sure they have their own energy that is not easy to exactly perceive, but we can play with associations. I will take a risk and show my inner self by giving you an example.

Red, when I close my eyes and ask for red, I feel the blood – wet and sticky blood with ferocious taste on my tongue. Something bleeds and calls the fragility on the border between life and death. My second attempt for red was juicy fruits of red color with a large amount of seed inside. This time life and fertility have beaten death 😋 But still I feel a kind of potential danger in red. It might taste great, I stay in alert.

Yellow. I smell the freshness of the lemon, but its sour taste is balanced by a ton of honey. Sweet and fresh sour mixed together, that’s how I taste the yellow. Yellow is the light why I’m not afraid to go to a dark cellar.  Yellow is the tool through which I can see the truth, even it could bring a huge shock.

Blue is an ocean at night, wide and deep, full of dark secrets. I feel how cold and wet the blue is. Anyway, for me the blue doesn’t represent the purity because I’m fully aware of millions microorganism living there. Plus I feel the salinity inside of blue and each grain of salt means the impurity which separates sterility from viable environment, with too high salinity of death on the opposite side. For me, the blue brings the alchemy of living environment or better to say how much secrets and impurities are acceptable in our lives.

Orange is a sun for me. I feel friendly sunshine on my skin or even a hot sunny day in the middle of desert. Orange is always smiling in my imagination, enjoying every second of life. Orange is fun, a sense of humor, a celebration of life alone and with friends. Orange is a must otherwise you would fall into sadness or depression.

Violet makes me feel lavender in the old cabinet, in which the spiritual robe hangs and only lavender prevents moths from destroying it. In my image the violets is full of grey as if the dust covered the spirituality.

And finally green, this is the place where I can freely run and truly be who I am. I smell all the shades of the forest, the resin of the conifers that improves my breathing and breaks the boundaries of my options in life. Inside of green, I can always touch my heart and read what is written inside.

So, this is my honest imagination of colors at the moment, I’m staying naked in front of you.  I’ll tell you next time how to read it, how to detect a possible problem and how to bring some harmony into it. Would you like to guess? Feel free to write comments, I’m curious. And if you like to share your imagination through colors, I will be honored.

With love, Ivana

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Obsessed with sour taste

Although winter wasn’t strong this year, we expect another wave of frosty weather next week. My body is already exhausted from endless wait for spring and more and more often calls for sour taste.

On the scale of tastes I usually prefer the bitter one. Sweet probably occupies the second place. Salty is in the middle, sometimes alternating with the sweet. But spicy and sour are definitely in the end of my selection with the only exception. When spring slowly awakes from winter sleep, I am obsessed with sour taste. I need to add some acidity to every meal and it doesn’t matter if it’s sweet or salty.

At this time, sour taste helps me to overcome the last winter days, it keeps me enough alive. What coffee makes for mind in the morning, the sour does for body before spring definitely comes.

Now, the opportunity to really use what I’ve done before came.

Rosehip chips are simple, tasty and sour enough to keep you from eating so much of them. Actually, I made them by accident. I originally wanted to make jam, but I harvested more fruits than I had sugar. So I cooked and mashed the rosehips without sugar, pushed through the sieve, placed a thin layer on a sheet and dried in oven at low temperature. Efficiency isn’t high, but I don’t like to waste the harvest.

Except of lemon, what do you imagine under sour taste? Yes, vinegar!

Perhaps some or most of you have tried to make homemade apple vinegar. It’s nothing complicated as soon as you have apples, big jar and patience.

Based on the same technology, I made also other kinds of vinegar – from the hawthorn berries and from elderberries. And I must say – I love both of them!

Homemade vinegars are great as they are, or you can add some herbs to extend their taste and flavor.

I have three types of apple vinegar – with common wormwood (Artemisia vulgaris), rosemary and onion skins. They are great fresh or cooked, for eat or hair rising.

The hawthorn vinegar is a kind of medicine as well, having a tonic effect for heart and blood pressure. I divided the final amount into three parts – pure hawthorn, with sage and with speedwell (Veronica officinalis), which also helps to keep heart and veins in healthy condition.

But the elderberry vinegar, it’s a treasure! I love even to watch it! It looks like a good red wine or magical elixir. I feel the taste in every cell of my body, awaking me for life. I put it into porridge in the morning, into the soup at noon and into legumes in the evening. As I said, I’m really obsessed!

I’m going to make bigger amount this year, especially after I used the elderberry vinegar instead of lemon juice into the herbal candies. I mixed it with cloves, cinnamon and star anis and it became a heaven in the mouth! They were gone before I took a photo, so you have to imagine or make it yourself 😀

What kind of sour ingredients do you like? I would appreciate more inspiration for my actual obsession. Thanks in advance!

With love, Ivana