Friday, March 28, 2025.
Every Friday I'll post a thought or two about food, preparing or the community food creates. Perhaps, a new favorite way to cook or new recipe tweaked, of course. Perhaps, simply gratitude for the beautiful physicality of food. Look no further than a persimmon or a radish. I'm making a note to observe how some food is impish in nature much like our cat Fritz. Some food more serene like our elegant Freddy. But first, I want to thank my friend Kim for the spark of this idea. Here's to cooking, Kim. What's on your menu today? Tonight, sheet pan vegetables with chicken sausage and a side of panko-crusted tofu. How did I live so long without using parchment paper? Next time, more about Brussels sprouts with loads of garlic and lemon cooked in the wok. See you next Friday. There's a seat at the table for you.
The joy of cooking today: vegetable soups: Ribiloletta and Zucchini-Fennel-Orange pepper - all set for friends coming by this evening. Love sharing the inspiration
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