A few days ago I felt bored and restless. I went for a bikeride and picked flowers. The sun was shining and the air was full of tension. I found myself before a dark forest and continued along until I noticed a huge bonfire welcoming the month of May. There were people in colorful clothing dancing around the bonfire. Their hair was adorned with flowers. Overcome with emotion and excitement, I laid my bike down and began dancing with them. 

Suddenly the sky was dark and the wind began to blow. I left the group and continued until I found myself under a large chestnut tree.The tree was very old and wise and had seen more storms and lightning strikes than the god Zeus. The clouds turned into huge mountains and the sky was moving. It became darker and began to rain hard.

Then the rain stoped just as quickly as it had begun. The sky opend up. The setting sun was peaking through the dark horizon and there was fog rolling through the valley. I sank to my knees and observed the landscpae before me. 

I opened my backpack and took out a bottle of Cava and popped off the cork. As I sipped it I began thinking about the smell of white flowers. I was fascinated by its finesse and intensity. 

The sky overhead began to rumble and the bonfire that I left behind became louder. From a distance the people looked like flowers dancing around fire. I returned to the group and gave the vagabonds the rest of my Cava. 

The Cava gave me an appetite. So I returned home. At home I only found bread, cornichons, carrots, horseraddish root and peal onions. I still had a chilled open bottle of Cava left over. I wondered what I could add to it to make it different. In my cuppoard was a bottle of edelflower syrup from the year before.

I had a taste for gin and in the past I used to experiment a lot with it. I still had some leftover and decided to mix the following drink: 

-       6 cl Cava Brut Vintage Naveran

-       2 cl Holunderblütensirup

-       3 cl Gin

I sat on my couch, sipped the cocktail and looked out my window. I thankfully watched the sunset in the stormy sky. I reflected on my experiences from the day and decided to prepare something to eat. I created this edible painting:

Ingredients

-       400 g Sourdough Bread ( reserve one slice )

-       1 jar cornichons

-       4 kg carrots

-       50 g horseradish root

-       1 jar pearl onions

-       50 g Kalamata olives

-       150 ml olive oil

-       100 ml crème fraîche

-       salt, pepper, and honey

Method

Dehydrate and reduce the carrots in food dehydrator to 150 ml.  Add 10g of powdered calcium to the carrots and pour into a silikon freezer form and freeze for two hours. Once frozen immerge the frozen carrot drops in a lactate algee bath, and rinse with carrot juice.

Dry out the sour dough bread and make bread crumbs. Add enough water to the bread crumbs so the mixture is creamy and mix it in a mixer for thirty minutes. It will smell like freshly baked bread in the kitchen. Take the reserved piece of bread and toast it long enough so the it is dried out enough to crumble. 

Peel the horseraddish and grate it fine with a microplane. Mix the horseraddish with the 50 ml crème fraîche and season with salt and pepper. 

Remove the pits from the olives and purree fine. 

Purée the cornichons and season it with honey, salt, and 50 ml crème fraîche. 

Assembly

For the stormy landscape: Put the bread creme on a cutting board. Paint the cornichon creme over the bread creme. Place the pearl onions and crumble the toasted bread on top.

The night sky: Dab the olive purree on the board with a spunge to form the night sky.

The sunset: Take carrot juice and one carrot drop for the sun. 

The fog: Dab the horsereddish cream with a smal spunge for the horizon.

Addendum: This edible painting is based on a real piece of art work. But attention, it is made of oil paint, and in consequence not edible!