I owe it to Martha Goes Green, a recipe book like no other.
Most dishes have been worth the time and care to follow to the letter, until familiarity bred improvisation and I threw caution out of the pot, to create dishes of my own.
Mushroom risotto, carrot and lentil soup, pea and feta frittatas, but none has embedded into our lives, requiring no tweaking, like the vegetarian pho. A glance at the ingredients on first go read like a who’s who of the spice world. Writing the shopping list gave me cramps- it read longer than flash fiction.
Peeling, chopping, counting out pieces- the preparation was a meditation in beauty, as I composed a still life of cinnamon sticks, shallots, star anise, ginger, garlic, cardamon and cloves that spoke of goodness, an abundance of sensory delights. Continue reading