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“Mom’s approach to cuisine came from her art school days, inspiration hitting her on the spot. The ingredients she chose were paints you’d throw at a canvas, each chosen for its color and texture rather than its taste. If your fava beans didn’t click with the polenta? All you had to do was toss in a kilo of shrimp and the pink would bring out the dull off-white.” — John von Sothen
Mom’s approach to cuisine came from her art school days, inspiration hitting her on the spot. The ingredients she chose were paints you’d throw at a canvas, each chosen for its color and texture rather than its taste. If your fava beans didn’t click with the polenta? All you had to do was toss in a kilo of shrimp and the pink would bring out the dull off-white.