I hung it in the room, the photograph of the two monks looking at the mountains.
I shot it in Ladakh, India.
Without my partner I would not have taken that photo.
He's the one who first ventured up a battered turquoise staircase.
It is he who first saw it, that poetic scene, the lake, the mountains and the burgundy tunics of the two monks talking to each other.
And then I started shooting immersed in my flow. Kidnapped by what I saw.

I shot a lot on that trip, it was a fascinating, isolated place, with very few tourists, with people and monks with true and magnetic gazes.
While I get lost in my memories, I prepare lunch.
Today I prepare one of my favorite dishes, rice, buckwheat and millet with salmon and zucchini.

Advice

Choose carefully the salmon to use, I prefer the wild non-smoked Alaskan.

Ingredients

320 gr of rice, millet and buckwheat

½ onion

2 medium zucchini

1 pack of unsmoked wild Alaskan salmon carpaccio

bunch of parsley

1 level teaspoon of curry

2 cloves of garlic

pepper

extra virgin olive oil

Method

Cook the cereal mix in water, in my case for 16/18 minutes.

Wash and dice the courgettes and onion, put them in a non-stick pan with the clean, cored and finely chopped garlic. Place the pan over medium heat and continue stirring until golden brown. Once the rice is cooked, drain it and pour it into a bowl, add the courgettes and onion, the salmon cut into small pieces, the curry, the pepper and the washed and chopped parsley.

Before serving, add a tablespoon of extra virgin olive oil.