iiinova — where your digital self keeps evolving

Reposted by Deana

Good Food Kitchen @goodfood.kitchen · 07/10/2026

Grilled octopus at Safran in Naoussa, Paros. Succulent and juicy, served with fava purée, caramelised onions, fried capers and aged balsamic. 🐙⋆.ೃ࿔*:･ Heaven on a plate.

Overhead view of grilled octopus at Safran in Naoussa, Paros. Three curled tentacles, glossy and golden-brown with charred edges and clearly defined suckers, surround a neat circle of bright green fava purée topped with caramelised onions and fried capers. Small drops of dark aged balsamic, orange-red sauce and fresh green leaves decorate the pale, textured ceramic plate. Beneath it, a rustic whitewashed wooden table has worn patches that reveal the grain.

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Good Food Kitchen @goodfood.kitchen · 04/10/2026

We started with the dolmades at Kapari in Naoussa, Paros - vine leaves stuffed with rice and local herbs. One of those starters you’re still talking about after the meal. Worth going back for those alone. #DineOut

Close-up of five dolmades at Kapari in Naoussa, Paros, served on a long, speckled cream ceramic plate. The plump parcels of vine leaves, filled with rice and local herbs, have glossy olive-green surfaces with clearly visible veins and folds. Alongside them is a generous sweep of herb-flecked Greek yoghurt scattered with chopped green herbs and ruby-red pomegranate seeds. The plate sits diagonally across a weathered pale green wooden table, with the nearest dolmades in sharp focus and the restaurant chairs softly blurred behind.

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Deana @dsz.bsky.social · 24/09/2026

A little cooler than usual but still extremely restful being here. This is a great time of year to visit too as there less people to contend with! ❤️

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Deana @dsz.bsky.social · 21/09/2026

Finally, time out to relax and enjoy the last days of Summer I the Cyclades ❤️⛱️🏖️👙🩴🐬🪸⛵

It's always wonderful to return to the beautiful Cyclades island of Paros. Feeling relaxed! 😌😎🙏❤️

Sunset at Zazala - last party night of the season at @Parasporos Beach Bar

Sunset at Parasporos Beach Bar - September 2026 ❤️ good times 🙏😍

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Good Food Kitchen @goodfood.kitchen · 21/09/2026

In Paros, Greece. Tune in and drop out for the next few days. 🏖️ #FlowerReport

Beautiful bougainvillea blooms in Naoussa, Paros, Greece.

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Good Food Kitchen @goodfood.kitchen · 17/09/2026

San Marzano Redorta filling the dehydrator shelves. A substantial tomato crop this year, grown almost entirely outside for the first time. The freezer’s already full of sauces to see us through to at least next spring, so we’re drying some of the rest.

Our home-grown San Marzano Redorta tomatoes spread across several shelves inside the dehydrator, drying in batches to preserve some of this year’s substantial harvest.

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Deana @dsz.bsky.social · 14/09/2026

All good. Just busy. The allotment takes a lot of our time, especially with such great harvest this year! Not complaining. D x 💖

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Good Food Kitchen @goodfood.kitchen · 14/09/2026

The entrance to our allotment kitchen garden - an Aladdin’s cave of organically grown fruit, vegetables and herbs. #GYO

The entrance to our allotment kitchen garden, with a rustic green gate and matching pallet compost bins beside the main pathway. A fruit cage and polytunnel stand to the left, while the pollinator patch and raspberry cage run along the right. The rest of the plot continues beyond the view of the photograph.

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Deana @dsz.bsky.social · 14/09/2026

Omg, that's too hot Rie. Hopefully you have AC? Hope you guys are so ng well. D ❤️

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Good Food Kitchen @goodfood.kitchen · 27/08/2026

A hefty Greek heritage tomato from our allotment kitchen garden - deeply ribbed, wonderfully juicy and barely contained by two hands. Excellent roasted, though it’s hard to beat eaten raw with cucumber and a balsamic & dijon dressing. 🍅 #GardenSky

My hands holding a very large, juicy-looking Greek heritage tomato with deep, pronounced ribs, grown in our allotment kitchen garden.

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Deana @dsz.bsky.social · 22/08/2026

Feeling so grateful for all we have achieved here. I can't believe this is all our work. It's amazing what you can do when you put your mind to it.... And a little manual labour too! 😂😂😂🙏

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Good Food Kitchen @goodfood.kitchen · 18/08/2026

The last of our organically grown Luneor courgettes, used in a new recipe: umami mushroom-stuffed yellow courgettes. Not a bad way to finish this year’s crop. #WhatsCooking ₊˚ʚ 🌱 ₊˚✧ ﾟ. 🍽️

A rustic bowl filled with a vegetarian umami mushroom-stuffed yellow Luneor courgettes. Behind it are a wicker dish of freshly picked vegetables, another dish holding a stuffed courgette, and a bottle of olive oil.

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Deana @dsz.bsky.social · 19/08/2026

One of everything for me please? Looking good chef! Hi Rie ❤️🤗

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Good Food Kitchen @goodfood.kitchen · 13/08/2026

Heritage tomatoes grown from seed from Paros Greece, thriving in this year’s Mediterranean-like temperatures on the Kent coast. Incredibly sweet and juicy - excellent in sandwiches or slowly cooked for breakfast. #harvest ｡‧˚ʚ🍅ɞ˚‧｡

A close-up of large, deeply ribbed heritage tomatoes growing among lush green foliage in our allotment kitchen garden on the Kent coast. Several fruits have ripened to a rich, deep red, while others are turning from golden yellow to red. Grown from seed from Paros in Greece, they have thrived during this year’s heatwave and its unusually Mediterranean-like temperatures.

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Deana @dsz.bsky.social · 11/08/2026

What a wonderful harvest we are enjoying from our allotment. All that hard work is paying off 💪🌾🌽🍎🫜🤸😀

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Good Food Kitchen @goodfood.kitchen · 04/08/2026

Harvest to plate. 🧺 This morning’s haul filled the trug with potatoes, chard, tomatoes, peppers, chillies, cucumbers, raspberries and basil. Not bad for a few hours of digging, picking and trying not to eat the raspberries on the way home. #GreenHeart 💚

My hands hold a large garden trug overflowing with freshly harvested allotment kitchen-garden produce: earthy Carolus potatoes; bright green Swiss chard; red and yellow tomatoes, including Lady of the Night, Costoluto Genovese, Fiorentino, Paros Island Heritage and San Marzano Redorta, Red Star bell peppers and Friggitello sweet peppers, Ohnivec and Carolina Reaper chillies, crisp cucumbers, fragrant basil, and bright red Versailles and Himbo Top raspberries, alongside golden Fall Gold raspberries. Tall, feathery asparagus ferns fill the background.

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Good Food Kitchen @goodfood.kitchen · 29/07/2026

Our latest recipe is heatwave-approved! 🥵🍒 We harvested our allotment-grown black cherries to churn this fresh black cherry vanilla ice cream. It’s the perfect reward for this hot weather. Is it ice cream for lunch weather where you are? 🍦 #SummerVibes

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Good Food Kitchen @goodfood.kitchen · 27/07/2026

I entered my Teddy Bear 🧸sunflowers into the Sandwich in Bloom competition and came second. My Honeycomb tomatoes went one better and took first place. Well chuffed. 🌻🍅 #FlowerSky

A vase of my Teddy Bear sunflowers on an old rustic oak dining table at home. The flowers are vivid orange-yellow, with dense, fluffy heads and lush green foliage, freshly picked from the allotment. In front of the vase is a card reading: “Sandwich in Bloom - Second Place - Awarded to Deana Smart-Zegna - Class A3 Annual Flowers”

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Good Food Kitchen @goodfood.kitchen · 15/07/2026

Wrinkled, twisted and up to no good. 🌶️ #CarolinaReaper

Close-up of a ripe Carolina Reaper chilli pepper hanging from the plant in the polytunnel. The pepper is deep red with the variety's distinctive wrinkled, twisted, heavily textured skin and pointed tail. Green leaves surround the fruit, enhancing its unusual, gnarly appearance.

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Good Food Kitchen @goodfood.kitchen · 14/07/2026

𝐂𝐚𝐫𝐨𝐥𝐢𝐧𝐚 𝐑𝐞𝐚𝐩𝐞𝐫 𝐏𝐞𝐩𝐩𝐞𝐫: 𝐖𝐞𝐞𝐤 𝟐𝟔 🌶️ Week twenty-six. Now much bigger and moved into the polytunnel, where it’s enjoying the heat. Its first pepper has ripened to a deep red, ranging somewhere between 1.4 and 2.2 million Scoville Heat Units. Best admired carefully. #SeedToHarvest 👩‍🌾🌱

A mature Carolina Reaper chilli pepper growing in a polytunnel, with dense green foliage and its first ripe, deep red pepper hanging beneath the leaves. The chilli plant has grown substantially since it was first sown from seed and is thriving in the warm conditions. Marked with a date-of-birth label dated 14/01/2026. This is Week 26 in a weekly grow series tracking the progress of one of the world’s hottest chilli peppers from seed to harvest.

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Deana @dsz.bsky.social · 08/07/2026

Mouth wateringly good 😊

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Good Food Kitchen @goodfood.kitchen · 25/06/2026

Anthony Bourdain Day - Made his lemon and butter roast chicken with Pommes Anna. Sharp lemon, crisp potatoes, proper butter. A decent way to remember a man who knew food was never improved by bullshit. #BourdainDay

A roast chicken sitting in a cast iron pan on an old rustic wooden table. There is a glass of wine to one side and a small plate of Pommes Anna beside it. The dish was made to mark Anthony Bourdain Day. Food photography by Deana Z - Canon EOS R6 Mark II & EF24-70mm F2.8L

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Good Food Kitchen @goodfood.kitchen · 22/06/2026

Very sad to hear that Clive Davis has passed away. When I moved to New York in 2003 and worked at Sony BMG, I was fortunate enough to cross paths with him almost daily. Tireless, passionate about music, and blessed with an extraordinary ear for talent. The man with the golden ears. #clivedavis

Clive Davis with Whitney Houston (Getty Images)

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Good Food Kitchen @goodfood.kitchen · 21/06/2026

Happy Summer Solstice. This morning’s kitchen garden haul: elephant garlic, Romanesco courgettes and round Luneor courgettes. Not a bad start to the day. ☀︎⋆.ೃ࿔*:･ #SummerSolstice 🌞

Deana standing in the allotment kitchen garden beside a wooden table with a basket of freshly harvested vegetables. The basket contains elephant garlic, green Romanesco courgettes and bright yellow Luneor courgettes, with more of the haul arranged around it on the table. The surrounding kitchen garden is visible in the background, full of early-summer growth.

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The Contrarian @contrarian.bsky.social · 21/06/2026

@andyburnham.bsky.social If you can navigate the flurry of ministers desperately trying to keep their jobs, and not take any shit from them, you can make some real change. Use Labour’s majority to push through the changes the country voted for. #AndyBurnham

theguardian.com

Starmer expected announce departure on Monday as growing numbers of MPs back Burnham for PM – UK politics live

The prime minister reportedly close to announcing when he’ll stand down and set out a timetable for leaving No 10

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Deana @dsz.bsky.social · 16/06/2026

Sounds tasty. I'm looking forward to enjoying these.

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Good Food Kitchen @goodfood.kitchen · 16/06/2026

The Luneor courgettes are already coming thick and fast. First few are ready to pick this week. These ones won't be sliced. They'll be hollowed out, stuffed and baked whole. 🌱🥒 #kitchenharden

A healthy Luneor courgette plant growing on an allotment bed, with large green leaves spreading out across the soil. Several round, bright yellow courgettes hang beneath the foliage, their smooth, glossy skins standing out against the deep green leaves. Fresh yellow flowers are still visible on some fruits, showing that the plant is actively producing. The surrounding bed is well-tended, with rich soil and other vegetable crops visible in the background, giving a sense of a productive summer kitchen garden.

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Good Food Kitchen @goodfood.kitchen · 12/06/2026

First blueberries ready this morning 🫐. Duke variety. Not the finest blueberry I grow, but they arrive before the others and this morning's crop is heading straight for my yoghurt. #kitchengarden

Close-up of a cluster of blueberries on the bush in the kitchen garden. The ripe berries are deep blue-purple with a dusty bloom, while several pink berries nearby are still maturing.

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Good Food Kitchen @goodfood.kitchen · 11/06/2026

This week’s sourdough bake: a rustic country loaf at 81% hydration. A crisp, blistered crust and a soft, open crumb. Toasted and spread with Seville marmalade, it’s a killer combination. #Sourdough

A freshly baked rustic sourdough country loaf sits cooling on a wire rack, with its crisp, deeply blistered crust clearly visible. The loaf is still whole and has just come from the oven, its golden-brown surface showing a bold score and a rugged, artisan finish. In the background, a weathered wooden wall adds warmth and texture to the scene.

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Deana @dsz.bsky.social · 09/06/2026

Beauties from the allotment!

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Good Food Kitchen @goodfood.kitchen · 04/06/2026

First Senshyu onions lifted, planted in September and worth the wait. Some real beauties among them. They’ll spend the next fortnight curing in the greenhouse, until the skins are papery and ready for storing. #kitchengarden 🧅🧅

Several freshly harvested Senshyu onions, with papery skins and green stems attached, laid out on the soil of a kitchen garden allotment plot to begin curing in the sun.

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Good Food Kitchen @goodfood.kitchen · 02/06/2026

A blue tit fledgling 🐦took an unscheduled trip out of its nest this morning. What followed was a race between my husband, Vincent, and Luna the cat to see who could reach it first. Thankfully Vincent won and the baby is back where it belongs. #birdsofbluesky

A blue tit fledgling sits on Vincent's thumb, moments before being returned to its nest. Behind him is an old weathered wall with flowers growing up it.

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Deana @dsz.bsky.social · 28/05/2026

They just can't be compared to what you buy in the supermarket. Try to find a local fashop or grower in yours neighbourhood. You won't be disappointed So sweet and tender 😋

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Good Food Kitchen @goodfood.kitchen · 28/05/2026

Broad beans this evening, podded straight from the allotment kitchen garden. Meatballs rolled beside me, basmati steaming slowly on the stove. Podding broad beans is either therapeutic or intensely irritating. Usually both. #KitchenGarden 🌞🌱👩‍🌾

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Good Food Kitchen @goodfood.kitchen · 08/05/2026

Where I live, spring is all golden rapeseed fields and bluebell woods. Passed these beautiful fields of gold yesterday afternoon beneath a clear blue sky. Breathtaking. #fieldsofgold

Golden rapeseed field beneath a clear blue sky on the Kent coast, with tractor tracks running through the crop and a bluebell wood in the background.

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Good Food Kitchen @goodfood.kitchen · 07/05/2026

Rhubarb and custard tartlets this week with Fultons Strawberry Surprise and Stockbridge Arrow rhubarb from the allotment. Poached rhubarb over vanilla set custard and a layer of rhubarb compote in sweet shortcrust pastry. Kept the sugar light and let the rhubarb do the work.

Three rhubarb and custard tartlets on a worn white plate on a white table, scattered with deep red wallflower petals. The tartlets are layered with shortcrust pastry, rhubarb compote, vanilla set custard and poached rhubarb. A small bowl of extra rhubarb compote sits just behind them.

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Good Food Kitchen @goodfood.kitchen · 04/05/2026

First of the early strawberries turning red now. Picked and eaten straight away. A few varieties cropping one after the other, a season that runs from these first handfuls through to the last pickings before frost. #KitchenGarden 🍓

Close-up of a organic strawberry plant in a dedicated bed - one large fruit in the foreground turning a deep, glossy red, surrounded by several smaller berries still green and firm. The mix of ripening stages shows a planting chosen for succession, so the crop comes in gradually from early summer through to the first frost.

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Good Food Kitchen @goodfood.kitchen · 01/05/2026

Pink and white blossom 🌸 on my young Bramley apple tree.

Pink and white blossom on a Bramley apple tree in the allotment kitchen garden.

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Good Food Kitchen @goodfood.kitchen · 22/04/2026

We’re building a heavy-duty polytunnel from scratch on the allotment kitchen garden. The aim is simple: year-round organic produce and fewer reasons to rely on supermarkets. Cutting out the middleman starts in the soil. #KitchenGarden

That’s me standing at the centre of a DIY polytunnel build on an allotment kitchen garden, with a heavy timber frame and blue MDPE pipe hoops forming the structure.

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Good Food Kitchen @goodfood.kitchen · 21/04/2026

A “miracle tree” can remove up to 98% of microplastics from drinking water, outperforming some chemical treatments. A plant doing what industrial processes struggle with. #Microplastics

euronews.com

‘Miracle tree’ removes 98% of microplastics from drinking water

Moringa is thought to have been used by Ancient Egyptians to sterilise water.

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Good Food Kitchen @goodfood.kitchen · 13/04/2026

Rhubarb from the beds to go with the forced - a good haul all round. #GreenHeart 💚

That’s me holding a bundle of freshly picked rhubarb in the allotment kitchen garden, looking quite pleased with myself. These are the regular stems from the beds rather than the forced ones from earlier - deeper red, broader, and a bit more robust in appearance. Behind me, the kitchen garden is coming back to life, with worked soil and early growth. A decent haul for one picking, and enough for a rhubarb crumble later.

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Deana @dsz.bsky.social · 03/04/2026

Fabulous rise Rie. These look amazing. 🍞🥖🥐❤️😋

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Deana @dsz.bsky.social · 03/04/2026

Nothing better than a freshly baked hot cross bun for breakfast. Happy Easter weekend friends ,🐣✝️🙌🐇

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Good Food Kitchen @goodfood.kitchen · 23/03/2026

First strawberry flowers of the season. Vibrant is the variety, one of many we’re growing. I’m already thinking cheesecake and ice cream. #kitchengarden ₊˚⊹♡🍰🍓♡⊹˚₊

Strawberry plant in flower in a large outdoor strawberry bed, the variety is Vibrant. Fresh green leaves and small white blossoms with yellow centres, surrounded by other strawberry plants of different varieties growing closely together in the allotment kitchen garden.

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Good Food Kitchen @goodfood.kitchen · 20/03/2026

Given these three-cornered leeks by our friend Diana from her allotment, just in time for the spring equinox. Softer than wild garlic, with a clean, green bite. I’ll make a pesto later; the sort that tastes of damp soil warming and longer days ahead. #SpringEquinox 🌼🌗🍃🐝⟡˚ ݁⋆˖₊.𓂃

A loose bundle of three-cornered leeks spread across a worn wooden farmhouse table, their long green stems trailing and small white bell-shaped flowers still intact. The bulbs are pale and glossy with a little soil clinging to the roots. Later, the leaves will be crushed into a bright spring pesto.

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Good Food Kitchen @goodfood.kitchen · 19/03/2026

Luna in the daffodils, mildly inconvenienced when I tried to get her to look up. Totally not interested. #CatsofBluesky 🐈

Luna the cat sitting low among yellow daffodils, looking slightly to the side with a mildly inconvenienced expression.

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Good Food Kitchen @goodfood.kitchen · 03/03/2026

End of Seville season. Last batch set last week. Doorly’s rum in some, Glenfiddich Scotch in others. Bitterness first, sweetness after. As it should be. 🍊🥃

Several freshly bottled jars of Seville orange marmalade arranged on a rustic wooden farm table. The set is bright and clear, some made with Doorly’s rum, others with Glenfiddich Scotch. The jars are still new from the pot, light catching the peel, ready for toast.

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Good Food Kitchen @goodfood.kitchen · 22/02/2026

Not Perseus with Medusa’s head. Just me, slightly muddy, holding up the tansy root I’ve dug out at the allotment. Dressed in my Sunday best and ready for battle, I was determined to lift this invasive brute from the bed once and for all. #AllotmentLife 👩‍🌾🪏

Deana at the allotment holding up a large, tangled tansy root she has just dug from the soil. The root mass is dense and twisted, resembling the head of Medusa, with loose earth still clinging to it.

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