There is something So Wrong with my computer today. I can't edit photos in iPhoto (probably because I got a message asking if I wanted to upgrade to iLife 09, and I said no... so they put a nasty pox on my current iPhoto; I think so; could be).
I got a successful edit of this picture on Photoshop Elements, but when I sent it to my desktop, it kept coming out the unedited version.
Which is what you're seeing. Not bad. Could be sparkier, because that's the way I felt about today's cooking.
It was sparky.
I made a soup from peeled broccoli stems (oh, damn, I've lost you already, haven't I?), vegetable broth, red onion, minced garlic and a sort of russet potato. Broccoli and potato in about equal proportions. Salt, always. My vegetable broths have lots of herbal notes, so no more was needed.
You just throw all this stuff in a pot — start with the chopped (peeled!) broccoli stems, because parts of them can be tough; you might need to trim. Simmer, and then allow to cool a bit. Pulverize it in the blender, return to pot, and taste. Needs some fish sauce? Sure, squizzle, squizzle. A hit of lime? Nice. Maybe a little smoothing with some buttermilk. A shake of dried red pepper (not as hot as cayenne; you be the judge).
It came out very glossy, a tender beige-green, not so pretty... The drizzle of olive oil on top was a good visual, and a great mouthual. Still, just a little beige puddle.
But I kept thinking that if I were served this as an amuse bouch at Chez Swankypants, I'd be impressed.
Probably because les amuses are "free," and we like free stuff.
No. It was that good.