With the rain and cool temperatures, I’m finding myself craving Vitamin C foods. So, to honor my cravings, and hopefully avoid catching ‘whatever is going around’, I’ve been treating myself to as many fall fruits and veggies as I can get my hands on.
I missed the Farmers Market on Saturday, but not to worry-I found a rainbow of late season local sweet peppers, all shapes of squashes, plums, pomegranates and persimmons at BriarPatch.
I had planned not to overeat – to have a light dinner – just a salad maybe. But, with so many exciting ingredients to work with, I think I may have had some kind of breakthrough in my ‘kitchen therapy’.
So, now I have a new theory about why restaurant portions are often so gigantic. This theory came to me during this latest adventure in ‘learning to cook better’.
The theory is this: once you have the hang of it, cooking is so much fun that you just get carried away. There’s no way you can stop yourself at sensible portions. No, find me a larger plate, this one is too small – to show off the sumptuous stuff I’ve created using more ingredients than are really necessary.
And it all looks so pretty! Of course, presentation is everything. If I were serving this to someone other than myself, I would stop at just the perfectly proportioned serving on a delicate bed of greens, with plenty of plate showing for effect. But, its just me here, and after all of that cooking, I’m hungry. Take the picture already and pile some more on that plate.
Oh, I’m exaggerating .. a little. It is my usual habit to eat light during the day, then overfill my plate, and lick it clean! at dinner. They tell me this is not the proper way to keep my digestion and my figure in good standing. But, I’ve always been a little contrary.
The finished product that emerged from the kitchen …..
Linguine pasta topped with smoky/spicy black zebra tomato slices and chopped sweet red, purple and banana peppers – grilled before hand in olive oil and butter … with the lightest drizzle of olive oil & vinegar instead of sauce.
Salad – fresh greens and bok choy with goat cheese and persimmon.
Yum! Sorry, no photos to accompany this formula ….. its part of my academic mission to develop, not only your love of local food and experimental cooking … but to enhance your ability to visualize mouth watering dishes just by reading words on a page.
Careful, you’re drooling a little.
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