Especially when multi-color carrots are given center stage. You never forget the first time you cut into a purple carrot. Rewarded again by color. A dish of sautéed multi-colored chopped carrots with walnuts, basil, garlic, black pepper, olive oil & the slightest drizzle of Balsamic vinegar. Sight for sore eyes. May all poems see into themselves this vibrantly.
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ReplyDeletefriendly looking foodstuffs from an important treatise:
bran muffins on a warm plate
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clarity hanging from the trapeze
she sets out the glasses to dry
from prime booklet, 2010