PISA TO BUGLAND





mid-morning wake up.....Thai-seasoned 'otherwise Italian' meatballs, in a tangy, highly-spiced South Indian marinara....with dissicated, then toasted, Parmesan/Wasabi Ranch green peas.....a simple enough inspiration from having watched the first 'Chopped' challenge, ever.... to have had no one eliminated before the 'dessert' course.......and, Maneet Chauhan, I skewered the 'balls', to spare your virtual fingers......since the kitchen was already a 'mess'.....I made a 'balancing act' vegan 'meat'ball, stacked on some leftover fragrant, spicy collard greens, drizzled with Prelibato white balsamic vinegar, then surmounted by a single red curried flatbean square, topped with shredded aged Asiago cheese..... and, the teatime crusty 'pie' ...polite ladies version and weirdo, jeweled,  bug-laden version.....

                             




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