Well, rewind two scenes to my entry on the Carrboro Farmer's Market. Imagine me taking the fresh bounty home, putting away the vegetables, and then pausing each day as I pass the colorful display of Italian sweet bell peppers, zucchini and yellow squash that are sitting in my kitchen, wondering what I should make with them. Then one day it hit me: doesn't ratatouille require these ingredients? Yes! So I sliced...
...and baked...
...and ate one of the best meals I have ever prepared. Of course, I wiggled with the recipe quite a bit as my nature almost requires it, but I'm confident that even adherence to the recipe will result in a really great meal. Ratatouille is traditionally a rustic, country peasant's fare, usually presented almost like a vegetable stew, so this version may be a different way of presenting the dish, but it is surely not lacking in deliciousness!
1 comment:
Wow, Metta. This looks yummy, yummy, yummy, and gorgeous, beautiful, and eye-pleasing. Mmmm Mmmm.
Will you send me the "wiggled" version you used?
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