Another of the Peter Rabbit series done. This one is going to be framed.
I'm dealing with some sort of virus. Haven't been able to eat much since Thursday. I'm tired and achy so I had to suspend my food presentation project. I did find that color is a great way to make your plates look appetising and started paying attention to the colors when I plan my menu, but also adding those colorful garnishes like herbs, chopped fresh tomato and lemon zest. I want to experiment with sauces. I noticed that chefs always add a sauce and green herb sauce with capers, green olives, Italian parsley and tarragon is one I want to try. Relishes and salsas would also be colorful additions.
After sauces I want to start thinking about first courses. I think that is one way to slow down the meal and savor it a bit. My gd's were over the other night and I tried to just enjoy the conversation as we ate and not be in a hurry to leave the table. We talked about what I'm trying to do. I'm looking at pictures in cookbooks and watching what chefs do on cooking shows for ideas. Also I'm not eating dairy right now and so I'm looking for sauces and things that are not dairy, it is a way of kind of forcing me to try new things.
This is going to be short today because of not feeling too peppy.
Enjoy your meals and experiment.