And How I Made it Mine.
You ever buy some boutique food creation, like sausages or ravioli, and then totally chicken out on how to eat it? Someone with a lot of talent has put together this lovely thing, and then... Who am I to wreck it with a squirt of ranch dressing?
So I freeze up and go the timid route.
I've been going the timid route a lot, lately. Because the food I'm buying is so intrinsically beautiful, it just doesn't need a lot of messing up. Fresh rabbit. Free-range eggs. Honest, pure vegetables.
I think my sense of taste has recalibrated to a very simple level, which is fine, but am I missing something? Part of my devotion to eating locally grown food prevents me from using lots of spices, although there are still plenty of flavorings I could use, but sometimes just don't.
Here is a pile of locally produced porcini ravioli (from The Pasta Shop in Berkeley). Who could beat a filling of seasonal fresh porcini and thyme? I was scared to even butter this stuff.
But Cranky and I got brave, and we didn't mess it up. Yay, and really, double-yay. So successful.
We cooked minced garlic scapes with chopped walnuts in brown butter. Poured in a little cream, and gloodged that over the pasta, and then sprinkled on chopped parsley and grated parmesan.
We tinkered, but it was perfect.
That's really affirming.