Bruschetta Polonaise

I call it that so you should be impressed. You know, those Itralians. Put some stuff on a slice of toast and it's "to die for".

In this instance its a mélange [are you impressed?] of farm fresh vegetables on good Polish seeded Rye.

In the native tongue something like this is called, "On a slice of Rye, whatever".

Topping: Cream Cheese with mixed in Scallions, Zucchini, Tomato, Purslane, Arugala, Dill, and Chives.

To Amuse, or Not Amuse ... the Bouche

To Amuse, or Not Amuse ... the Bouche

We've come to understand a fundamental, essential principle concerning the eating of food.

If you watch television food shows you can't help but get the impression that it's a full on race to orgiastic gustatory nirvana. Amuse the bouche.

We're all for good tasting food. But, let's remember we eat food to sustain life. We don't live to eat. We eat to live.

Bottom line, let's find that balance again. Food should have food value. Nutritional value. And ... it should taste good, for sure. But too much of what we are eating just tastes good; but low on the nutritional side of the equation. Big on eye appeal, and innovative tastes.