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| North Pond, 2012 |
Emulsions, coulis, reductions. They festooned in small pools of earth tones, surrounding a piece of grilled swordfish on my plate. I thought then of the dish of braised tofu at my favorite hole-in-the-wall restaurant, rubbed expertly each time with minced garlic, lemongrass, and ginger, and served with steamed rice. Nothing fancy, just infinitely more satisfying.
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1 comment:
Hello, fellow tea and word lover. I'll be adding you to my blogroll and look forward to reading.
Best,
Stephanie
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