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Plankton and guava
Feb. 18th, 2026 07:49 pmNo one's ever asked me what foods I find most unusual. I think I'll be interested in the answer myself. The first thing that immediately came to mind was plankton. When you gulp down the overboard liquid, you feel like a strange hybrid of Ahab and Moby Dick, with algae and these absolutely transparent, nimble creatures pouring down your throat, so tiny that your body feels like a baby sperm whale to them.
Mixing with the microscopic algae, like the waters of the White and Blue Niles, these two living rivers—dark green and crystal clear—form the exact same shade of green as the two rivers for the Nile. And this drink, which existed in the distant past, is so Old Testament-esque that it's as if you were drinking the water of the Flood or even more ancient times.
.
The aroma is akin to incense—rare, bizarre, and unusual, yet somehow familiar and understandable, as if reminding you of who you are and where you come from. It's so familiar, as if, having completely forgotten your childhood, you ate only guava. In childhood, or in a past life, or on the other side of the galaxy, you ate these creamy morsels, growing or living under a forgotten sun. I say living because guava has so much iron that The taste is reminiscent of blood, and it's no less stunning. Of course, by the rules of the genre, I should give another example, but my experience doesn't give me anything that could compare to this extraordinary pairing.
Пирог на Кефире с Гуавой: nagmaa — ЖЖ/Lj
Mixing with the microscopic algae, like the waters of the White and Blue Niles, these two living rivers—dark green and crystal clear—form the exact same shade of green as the two rivers for the Nile. And this drink, which existed in the distant past, is so Old Testament-esque that it's as if you were drinking the water of the Flood or even more ancient times.
Strange to me . People who are afraid of poisoning themselves with this water, keeping their lips tightly closed and panicking if the water still flies through their nose, how can they poison themselves with life?
And the second thing is, of course, guava. I've never encountered a fruit that leaves such a disconcerting impression. It has a strange smell, most pronounced when boiled. I love making jams with it, but I always feel like it's not cooking, but magic or something even more powerful.
.The aroma is akin to incense—rare, bizarre, and unusual, yet somehow familiar and understandable, as if reminding you of who you are and where you come from. It's so familiar, as if, having completely forgotten your childhood, you ate only guava. In childhood, or in a past life, or on the other side of the galaxy, you ate these creamy morsels, growing or living under a forgotten sun. I say living because guava has so much iron that The taste is reminiscent of blood, and it's no less stunning. Of course, by the rules of the genre, I should give another example, but my experience doesn't give me anything that could compare to this extraordinary pairing.
Пирог на Кефире с Гуавой: nagmaa — ЖЖ/Lj
Kefir Pie with Guava
Nani90 shared this wonderful recipe with me.
This pie is very tender and aromatic. One of our family's favorites.
Ingredients:
2 eggs
1 cup sugar
200 g butter, room temperature
200 ml kefir (thick yogurt is fine)
1 tsp baking powder
1 tsp vanilla
2-2.5 cups flour
4 pcs. Guava, cut into wedges (pears or apples can be used instead of guava)
Directions:
Whisk the butter and sugar.
Add the eggs and kefir or yogurt.
Pour the flour mixed with baking powder and vanilla.
Pour the batter into a baking dish.
Arrange the fruit on top and sprinkle with sugar.
Bake at 200C (400F) for about 40 minutes, or until a skewer inserted into the pie comes out clean.
Enjoy!
