Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

ONE, WITH A DOLLOP OF A MIXTURE OF BASIL/PESTO SAUCE & CORIANDER/MINT CHUTNEY; A SECOND, WITH BOTH MAJOR GREYS & HOT PEPPER BACON JAM; AND A THIRD, WITH A MIX OF STRAWBERRY/FIG JAM &  GEORGIA VIDALIA ONION JAM.....EATEN IN THAT ORDER TO MAXIMALIZE PALATE SATISFACTION

Cleaning out the 'crisper' drawer of a fridge, today......I discovered an abandoned, dissicated orange half......hmmm.....wondering.....can I grate the hardened fruit....less the molded pith.....and add the powder that will result....to chocolate, perhaps? I'll 'run' a piece of it by the ants that are still carrying off the crumbs from my luncheon, earlier today.......If THEY ignore or back away from the orange......I'll suppose the lithicly dry orange has no value for me, either..... Maybe, I'll just crush the moistureless orange and leave the pieces as 'building supplies' for the massive ant colony.......currently, lugging some dead insects to their subterranean building complex.......

CRISPY FRIED ONIONS, TOMATOS  AND FRESH CILANTRO...ATOP A MOROCCAN COUSCOUS WITH  A NORTH ALABAMA  BLACK-EYED PEA TABBOULEH HOPPIN' JOHN....

 roasted pears with blueberries, raspberries, roquefort cheese, butter, honey, walnuts  and pepper jam....and some sprigs of fresh, aromatic herbs.......

....yellow corn grits, cooked in buttered water and grated parmesan cheese, then sprinkled with coarse ground black pepper... the Southern thickened Gruel .... and a not so simple dozen-ingredient crab'n'greens salad, with pickled artichoke hearts .......leftover grits will be crispy-pan-fried, tomorrow...for b'fast, and smeared with coriander chutney.....