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

I USUALLY PURCHASE 'RUSK' FROM AN INDIAN MARKET.....HOWEVER, THIS MORNING....OUT OF RUSK, BUT HAVING A COUPLE OF WEEK-OLD FRENCH BUTTER CROISSANTS IN A BAG, IN MY FREEZER.....I SLICED THE STILL-FROZEN BREAD AND SLOW-BAKED THE HALVES IN A TOASTER OVEN UNTIL THE BREAD WAS UNIFORMLY DRY AND TOASTED TO A CRUNCHY BROWN........THIS PROCEDURE IS SURE TO BECOME HABITUAL, I BELIEVE...... DELICIOUS WITH A FANCY EGG DISH AS WELL AS WITH ALMOND BUTTER AND A MIX OF FRUIT PRESERVES......

 

moulded steamed brown rice and quinoa with black currants, eggplant and bell pepper bits, topped with pear/mango chutney; Chicken tenderloins with green curry on one side and jalfrezi sauce, sambal mahda and shredded coconut on the other; dried english peas with hot chilis and mixed wild greens in white prelibato vinegar and pine nuts roasted with black walnut oil.....the China is an older Mikasa pattern, 'Royal Glimmer', after Gustav Klimt.......silver is "Cactus" by Georg Jensen......table is by Franz Ritter von Stuck......beverage, not pictured, was pink grapefruit juice with absinthe and angustoro bitters and a splash of black cherry vodka...with a twist of orange peel.... 4:00 "Tea Time"....'hold the tea....hold the finger sandwiches and French pastries'.......This is a 'late lunch'........although pastries are sure to follow.....as soon as the fig preserves 'sets', the Kashmiri Bakarkhani is spread with it....and I find the con...

A TABLESPOON OF THIN BLACK TRUFFLE SLICES, MARINATED IN OLIVE OIL....A HALF TEASPOON OF ARGAN OIL & A DOLLOP OF MELTED BUTTER, WHISKED TOGETHER WITH SOME GROUND MEDITERRIAN HERBS AND CRUSHED, DRIED ROSEMARY....INTO WHICH A COUPLE OF 'END PIECES' OF 9-GRAIN TOASTED BREAD IS ADDED TO SOAK UP THE DELICIOUS 'FAT'....THEN, A TURNOVER, AFTER A MOISTENING SPRAY OF AVOCADO OIL, TO ADD A SLAB OF SLIGHTY-MOLDY EXTRA SHARP CHEDDAR CHEESE AND A COUPLE OF PRESSES WITH A WOODEN SPATULA.......SERVED WITH A BOWL OF RICE-VINEGAR-PICKLED CABBAGE......AND A 'SECOND COURSE' OF PANKO-BREADED PINTO BEAN PATTIES, FRIED IN AN IRON SKILLET, IN AVOCADO OIL, INFUSED WITH WHITE TRUFFLE SLICES; SOME CHOW-CHOW RELISH WITH ROASTED YELLOW CORN AND CHOPPED RED BELL PEPPERS; A BOWL OF SPICY COLLARD GREENS, DRIZZLED WITH THICK PRELIBATO RED BASAMIC VINEGAR, SPRINKLED WITH ORGANIC OIL ROASTED SUNFLOWER SEEDS; AND A 'BALL' OF SPINACH AND YAMS, BINDED BY EGG YOLK, THEN LIGHTLY SPRAYED WI...