Author Archives: Bruno Winck

Sunday French Brunch in Countryside of Central France

Fromage dit you say fromage ? This post is a dedicated to @ChristinKardos and @CarolynPortanov online American chatty friends with whom I shared a lot of laugh for the last months. We work, we laugh. Working is learning and learning … Continue reading

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A case for fertile discussions

Chris Barrows sent me a nice feedback on my way to discuss online. @brunowinck As an aside, i’d also like to thank you – I feel like a lot of people “just agree” with things – I appreciate your opinions! … Continue reading

Posted in Journal, Lifestyle | 3 Comments

My Morning Ritual

First, I usually wake up naturally, without making use of an alarm-clock. I work late and I’m not an early riser, which fits well since my time zone is 5 hours ahead of most of my contacts. I could stay … Continue reading

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My favorite comic books

Anna asked me during last #lrnchat to share my favorite comics. Yet an occasion to write once more. this has to become a habit. I’m passionate with comic strips since I’m kid. Among my 4 dreams was to become a … Continue reading

Posted in Lecture | 2 Comments

Indian and Greek philosophy

A few thoughts on my view on the philosophical heritages we could use. I put this post in English on my own personal blog because it’s really personal thoughts not related to my business, although I’m the same person on … Continue reading

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Panner (fromage indien) en 5mm

Samedi soir 21h, la pâte a pizza est prête mais pas un gramme de fromage, petit village de montagne, pas de voiture. Ou alors : Un stock d’épinard pour un palak panner mais pas de panner. D’ailleurs où ca se … Continue reading

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Lassi à la banane

[kneaver id=”1695″ name=”Lassi à la banane” ] Boisson rafraichissante et saine.  Les bananes peuvent être remplacées par des fraises, des mangues. Nature c’est très bon aussi. Avec du sel ca devient un Ayran la boisson turque. Epicerie Sucre: 2 cs … Continue reading

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Curry de choux-fleur

[kneaver id=”427″ name=”Curry de choux-fleur” ] Epicerie Pois Chiche: 1 tasse Boîte à Epices Feuille de Carry: 4 Garam Masala: 2 cc Graines de Coriandre: 2 cc Piment en poudre: 1/2 cc Marché/Jardin Ail: 4 gousses Choux-fleur Coriandre frais: 2 … Continue reading

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Menu du Stage de Yoga 2014

[kneaver id=”425″ name=”Menu du Stage de Yoga 2014″ ] Curry de Choux à la Noix de Coco  Curry de choux-fleur  La cuisson du riz  Lassi à la banane  Molapappu  Paalak Paneer  Raitha de tomate oignon  Riz Biriyani végétarien  Riz aux … Continue reading

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La cuisson du riz

[kneaver id=”1965″ name=”La cuisson du riz” ] La Cuisson du Riz   1. Laver -> 1.5 * eau froide (tremper 30′ ds certains cas)   2. Bouillir -> le riz absorbe toute l’eau 4′   3. Eteindre -> Couvrir -< … Continue reading

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