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

I WAS INSPIRED TO PERUSE THE HUNDRED CONTAINERS OF FOODSTUFFS IN MY TWO REFRIGERATORS AND THE 'DEEP FREEZER'........AND 'MAKE AN ELABORATE MEAL'  FROM SOME REALLY DISPARATE INGREDIENTS........ BY THE WAY, URSULA, ARE YOUR EARRINGS MADE FROM TURQUOISE FONDANT OR FOOD-DYED APPLE RINGS?   

I left my 'kiddie breakfast treat' on the back steps, for five minutes, with a jewelled bug 'guardian'........and returned to the kitchen to make some java to go with this toasted cinnamon rice cake....lushly covered with gooey almond butter, blueberry preserves, a crushed dark chocolate-covered sea salt caramel and walnut halves.....to find a 6 foot line of tiny black ants had discovered 'their lunch' and were accumulating by the thousands to carry away my concoction to their nearby colony of billions.....So, I snatched up the dessert plate, pinched some of the armored thieves....one, still bearing a puffed rice grain in its pincers....to send a signal to their Queen....to 'lay off my sweets!'.....within minutes, they all retreated....having relayed their chemical message to their Underground Leader.....as the last 'die-hards' having lost their pheromone trail, scattered about the driveway, aimlessly panicked, the little birds in the camellia bu

and....variation #2:    fresh corn with black truffles and coarse-ground yellow peppercorns, red bell peppers and chopped parsley in truffle oil...... and......variation #3:  rarer, with sliced, spicy fondant potato slices and a balsamic/fig-dressed mixed green salad..... and.....the last of the leftovers......variation#4......freshened with a light drizzle of just a few drops of Bluegrass Small Batch Bourbon PONZU, some fluffy quinoa and a dozen drops of black truffle oil....

BOCH La Louviere Plate with two gentlemen, having 'hooked' a corset, while fishing ......with no fish upon it....but a cabbage salad with pine nuts, dried yellow corn, celery, red peppers, toasted sesame seeds and roquefort cheese, & small multi-colored potatoes skillet-cooked with French herbs..... "Epatant!! une friture de Baleines!! ...de corset!" and a favorite creamy dessert, dusted with powdered Xocolatl, "kissed mermaids", a new treat .....Creme Brûlée and an expresso.....

quail egg omelet with sliced white truffles and grated mozzarella cheese, cooked in black truffle oil, infused with rasam (pulverized black pepper, red chilli, cumin seeds, + coriander seeds) and coarse-ground orange peppercorns......on crunchy Rustik Oven 'grains & seeds' toast, spread...thinly....with fig preserves..... Best, served with a cup of strong Moroccan java, topped with whipped heavy cream and a curl of cinnamon bark.....Eat immediately, before the toast gets soggy from the oil and preserves......and....go 'sparingly' on the truffle oil...and slices...they can, both, overwhelm the other flavors....and waste $$, of course...

 

  my experiment with what I call "Andrew Zimmern-inspired Food": bok choy, shitake mushrooms, scallions, carrots, gobo, and braised cow stomach lining....in a beef/vegetable broth with sweet soy-ginger.....Provincial Japanese street food..... comme si comme sa.......I'd rather have had a big bowl of deep-fried calamari with roasted garlic and lime aïoli!

 

  Thai noodles, soaked in hot water, drained, then pan sautéed in toasted sesame oil with lemon grass, plum sauce, chopped parsley, Georgia peach chutney and minced garlic.....rolled into a paratha flatbread disk, cooked in walnut oil, then spread with lime jalapeno guacamole, hoisin jam and tabouli........then laid across a shallow lake of sweet 'n' hot mango habanera sauce with powdered Romano and Parmesan cheeses, honey and Inferno callente pepper sauce........