Sometimes Simple, Sometimes Grand, Always Declicious
Every year about this time I start to get the itch. I think you know the one. I glance around the kitchen at the bushels of tomatoes picked fresh from my garden, the peaches overflowing in baskets from our yearly “pick your own” adventures, and the berries galore taking up space in my freezer and fridge. Instantly my mind turns to canning. Salsa, jam, pickles, pie filling, you name it. When the urge hits, it grabs me with a vengeance.
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When I’m cooking in the kitchen, whether it be a simple dinner or an elaborate dessert, I tend to imagine myself a culinary artist. As I spin the spatula around the hot pan, questions dance through my mind as to the best way to paint an edible picture. What color would go best on this canvas? Green you say? Ok then, let’s toss in some spinach. You’re feeling the need for texture to add a little more interest? Would cooked brown rice suffice? I completely understand. the subject’s not spicy enough for you; a pinch of crushed red pepper it is. With a little give and take, the perfect work of taste-tempting art is almost always achieved.
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