Local Milk, gastronomic poetry.

Among the many different interests I’m passionate about, some that obsess me (always positively of course), seduce me and accompany me 24 hours a day, there’s probably one that really stands out above all the rest, or that’s at least as important as my great passion for traveling, and that is everything to do with the world of food.

It’s true, I confess, I’m an authentic foodie. A lover of the gastronomic world, of everything to do with what’s placed on the table, by myself, together with my family or with my friends… home-style restaurants, small artisan breweries, cheerful and vibrant local market places, delicious pastries or, of course, a glass of wine, I’m a devourer of everything the Internet has to offer about what happens in the kitchen.

One day, while savoring a delicious cup of Pai Mu Tan white tea that was like pure silk on my tongue, sitting in front of my inseparable laptop, I discovered a blog I fell madly in love with: Local Milk.

It’s not just a blog with delicious recipes and beautiful pictures, although of course it has delicious recipes and beautiful pictures. I’d describe it as a declaration of intent, a homage to the essence of life, a poetic vision that’s sometimes melancholy and that sometimes has a certain air of aesthetic drama, but that’s always thorough, detailed and surprising.

I was amazed to see how Elizabeth Evelyn Kirby, the creator of Local Milk, describes herself as a stylist, photographer, writer and creator of recipes, how she tries to explain her life and career and what led her to become simply Beth from Nashville: “My work and recipes are inspired on perfecting imperfection, turning the mundane sacred and living in the here and now…”

Ever since that day, when I was enjoying a delicious cup of Pai Mu Tan white tea that was like pure silk on my tongue, sitting in front of my inseparable laptop, I haven’t stopped looking forward to her latest recipe, to her latest proposal, to the way she tells us about her life, to her vital experience and to that which makes her happy.

And during all this time I’ve even dared to try out some of her recipes!

Her exquisite and refreshing honeysuckle lemonade, her colorful and delicious blue cheese and poached egg warm mushroom salad with bacon vinaigrette. I’ll soon be getting started with her latest published proposition: small ricotta, blueberry and lavender pasties. What a challenge!

“I believe that those of us who hunger for real food are starving for real people.”

Local Milk doesn’t end here. Beth creates, cooks, writes, photographs and organizes wonderful gatherings and workshops all over the world. from Australia to Portugal, her work entices.