Sunday, October 21, 2012

Food: A Tale of Two Cities

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.

1 comment:

Steph said...

Hello, fellow tea and word lover. I'll be adding you to my blogroll and look forward to reading.