Wednesday Snapshot
Moroccan cooked carrot salad, adapted from this New York Times article.
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The Spamwise Chronicles
A blog devoted to the beauty of food, cooking seasonally and eating well.
RSS- Poached Farm Egg, with Sautéed Hedgehog Mushrooms, Green Garlic and Parsley
- Spaghetti with Butter, Parmigiano-Reggiano Cheese and Black Pepper
- Monday Snapshots
- Cauliflower, with Rocambole Garlic, Parsley and Extra-Virgin Olive Oil
- Tagliatelle with Marcella Hazan’s Bolognese Sauce
- Tuesday Snapshot
- Tagliatelle with Parsnips and Pancetta
- Mediterranean Cauliflower Salad
- Thursday Snapshot
- Sweet Crêpes, with Honeycrisp Apple Compote and Vanilla Ice Cream
ummmmm. yes please.
What lovely color palette! Besides looking delish, I love that your pair so many great colors in your food! Well done.
Hi there. Thanks for stopping by, and for commenting.
I believe that you “eat” with your eyes, long before the food enters your mouth. It helps win over people who might not like a certain ingredient, like brussel sprouts, for example.