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Archive for March 26, 2013



Swell! I can cook. It’s just that I’m used to more spice and a larger selection of pots and pans. But the vegetables are fresh. There are two types of carrots – local and from elsewhere. Stay away from local, they’re limp and lifeless. And I’m used to fresh and firm. Depending on the day the eggplant or the cauliflower are not edible. So you make do with what is good and bide your time that good egg plant and so forth will eventually show up. This dish really didn’t need the flavors I brought back from NY. But until they were available, I didn’t have any incentive. I just wanted a white sauce here.