I just picked up, and have begun browsing, Alice Waters's The Art of Simple Food, and for the first time ever, I'm looking at these recipes (by an accomplished, well-known, chef) and I'm thinking, Hey, I can do these!
Well, the truth be told, I could do the recipes before...but now I feel like I'm beginning to understand the logic behind them. They do not daunt me, is what I mean.
So, last night, I'm regaling my husband with tales of fava bean puree and kale and butternut squash soup before bedtime. I'm also discussing (quite animatedly) the cauliflower gratin we had for supper. To his credit, he is nodding and acknowledging my comments and suggestions, albeit with the sluggish energy of someone who's ready for bed. :)
And there's what I'm thankful for: a partner who is a.) willing to try any foodstuff I throw under his nose and b.) not so wrapped up in his own chaotic little world.
Well, the truth be told, I could do the recipes before...but now I feel like I'm beginning to understand the logic behind them. They do not daunt me, is what I mean.
So, last night, I'm regaling my husband with tales of fava bean puree and kale and butternut squash soup before bedtime. I'm also discussing (quite animatedly) the cauliflower gratin we had for supper. To his credit, he is nodding and acknowledging my comments and suggestions, albeit with the sluggish energy of someone who's ready for bed. :)
And there's what I'm thankful for: a partner who is a.) willing to try any foodstuff I throw under his nose and b.) not so wrapped up in his own chaotic little world.
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