Friday, August 19

In House Insights

When creating a recipe, I am uncertain as to whether or not I am being influenced solely by cultural ethnocentrism(s), current event(s), personal issue(s), moral dictate(s), fetishistic curiosity(ies), opportunistic happenstance(s), latent discovery(ies)--or by alchemical amalgamation.
Mushy Love
Olive Oil
Chopped Onion
Tomato Medley
    -- grape
    -- heirloom
    -- globe
Lime Juice (fresh)
Beech Mushrooms
Long Hot Pepper (rings)
Parsley (air-dried, minced)
Beaufort Cheese (blocks)
Sardines (plain water)
Inept empiricism is helpful. My recipes are subconscious impulsions evolved from fancy--utilized referential cravings.
Tartine Salad with Speckled Eyes
Shredded Chicken (steamed, chilled)
Chives (diced)
Tomato (diced)
Tamarind Sauce

Tiny Cheddar Cheese Wheel (wax removed)
Clementine (peel removed)
Sesame Seed Crispbread
Chocolate Chip Cookies
I cannot say that I am a person who is big on food preparation or presentation. I have more of an appetite for taste(s)--less for appetizing treatment(s).
Marmorean Goulash
Pork Ribs
  -- olive oil
  -- sea salt
  [sautéed thoroughly once sauced]

Frijoles Negros (from a can)
  [cooked wet to dry]

Pine Nuts/Garlic (crushed/minced)
  [pan-toasted lightly]
Tomato (diced)
Dried Mint (crumbled)
Coconut Cream (liquid)

Corn Tortilla Cheddar Cheese Melt (microwaved)
Picante Sauce

Iced Tea with Mineral Water
Marmorean Goulash

By exposing my recipe psyche, I celebrate the demographic challenge of maintaining provincial provisions.

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