When you live in California, and your bike route to work passes a farmer’s market, improvements don't always improve. Sourdough from Acme Bread in the Ferry Building, fresh eggs from the vendor at the market, heirloom tomatoes for $3 a pound a few stalls down, and sharp cheddar from the corner shop, which looks like any old corner shop except it isn’t because it’s San Francisco.
Even simpler for Baleen. No egg.
When you’re preparing for a flight that will take you from one good place to another, but with someplace not as good in between, prepare. That means pasta with fresh herbs, tomatoes and greens, prepared Mark Bittman style, which is 3 or 4x the recommended greens and shrink the starchy pasta. Just don’t tell Nonna.
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