On a white sauce — parm/garlic — with a little mozzerella sprinkled atop for more better cheesiness. Fennel baked on, and a little raw added post render with the leaves.
Most marvelous, though pears scarcely there, skinned slim for concerns of proper sentiment — notably. Redressed while baking with more sauteed which would be the proper, thicker presentation proposition. A bit fussy as it were, though, with the sauce and all.
Also, balsamic reduction lightly drizzled over top.
Continue reading Pear, goat cheese, fig & fennel, and arugula flat bread
A souper stew: Tomato-peanut butter based, with collards and crustaceans, found at foodbycountry.
Continue reading Ndole
Provolone, blue cheese and strawberry jam on rye
Kindle just helpfully suggested a book entitled, “A writer’s guide to emotional trauma.” It seems especially well-suited; a blunt execration of excessive and impenitent failing.
Not failing — under duress and late hour: Diced potatoes — sautéed and tossed with chipotle, cumin, garlic powder, salt and oregano. Splendidly arrayed on corn tortillas with a little of Jen’s famous salsa, scrambled egg and cilantro. Cheese…
A fine, quick-ish feast after an afternoon carousing down in Hollywood. Off Hollywood. Actually, by a street called Hollywood.
At a doctor’s office upon the street called Hollywood — addressing vocal emanations akin an angry seal, expelling from a child’s chest: His new thing — that face.
A summary of everything…
Easy read on this little article: Fried masa dough with lots of sauteed vegetables — broccoli, carrots, onion, garlic, pepper, olives. Tossed with quinoa, topped with lettuce, chipotle tofutti and salsa.