Why I Cook

Why I cook.

I love the process.  I love looking at, smelling, handling the beautiful fresh stuff—vegetables, fruit, fruity green olive oil, fat garlic bulbs in papery white skin, humid grainy bread dough.  I love finding out what will happen, tasting the result of taking juicy crimson tomatoes, slicing them into halves, sprinkling the halves with a little olive oil, basil and minced garlic and putting them in the oven for a couple of hours.  They crumple down into flattened discs—all that water has evaporated and what is left is dense rich essence of tomato.

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s