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

THIS IS BECOMING THE 'GO TO' B'FAST SNACK.....WITH A CUP OF CAPPUCCINO, LADEN WITH WHIPPED CREAM WITH CINNAMON........

after some lasagna, last night, the image was fixed in my mind.....so, this morning......a layered b'fast.....alternating levels of pan-butter-toasted sourdough bread, peppery mixed cheese omelet with fresh baby spinach, smoked paprika,  chopped basil, marjoram & parsley...... and crushed blueberries, marinated in orange liquor....   both sweet and savory.....

what the 'roots' may taste like....and how they'd be prepared........I've watched the underground root matrix moving through driveways, ripping through the root systems of other, less aggressive plant species.......Long ago, I was 'told' that the bamboo's roots were poisonous.....and they don't appear to be very tasteful........hmmm.....there's at least ONE way to find out......chop 'em up and cook 'em......but first.....boil away the cyanide that they produce to avoid being eaten by underground vegetarians.......

Shiitake mushrooms, marinated in sable point olive bruschetta, to make 'wings' for my hexagonal-shaped mashed potato/blackbean quinoa towers...surrounded by a viscous river infusion of pressed capers/olives/garlics/truffle......the last of my 'looks like dessert' concoctions......

broccoli and carrot slaw with walnuts, dried cranberries, white raisins, ginger and Prelibato white balsamic vinegar....around a center of mixed wild rices .....topped with garam masala and spicy, curried chicken tenderloins loaded with herbes de Provence and a mix of ground white grits and corn starch, rolled pickled beet slices, marinated in tangerine and lime juices, cinnamon and cloves.....move over, Iron Chef....I'm coming for you!