So, what was it?
- some extra virgin olive oil
- a touch of butter
- a few pinches fresh ground black pepper
- basil from my garden
- chunks of tomato from my garden
Served on spinach ravioli, topped with a few pinches of shredded parmesan
Monday, August 6, 2012
Red boats in a green sea
I think sometimes my daughter sees food as poetry. She was helping with dinner and she called the sauce in my skillet "red boats in a green sea."
So, what was it?
- some extra virgin olive oil
- a touch of butter
- a few pinches fresh ground black pepper
- basil from my garden
- chunks of tomato from my garden
Served on spinach ravioli, topped with a few pinches of shredded parmesan
So, what was it?
- some extra virgin olive oil
- a touch of butter
- a few pinches fresh ground black pepper
- basil from my garden
- chunks of tomato from my garden
Served on spinach ravioli, topped with a few pinches of shredded parmesan
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Maybe poetry, maybe painting.
ReplyDeleteI have stopped often at George's Lunchette on Butler St between 17th and 18th. I find the place charming as when you walk through the door, you're transported back to the 1960s. Yea, it's a greasy spoon, I love it. George has been at this for forty years, you have to see him on the grill!! The man doesn't fry an omelet, he paints it upon the grill. Delicate in balance, beautiful in color and always just so fine. A true work of art, looks like art. Substitute the spatula and grill with a brush and canvas, it would come out the same way. As a cook, I know presentation is paramount but this is something different. The act/art of creating.
Dan