these are not eyeballs with optic nerves, but slices of kohlrabi, possibly the least interesting vegetable on earth, except that its husk is the most perfect asparagus green. so go ahead. enchant us, kohlrabi. just don’t make us eat you in the form of crunchy white batons tasting of nothing.
the first time my husband and i ate artichokes, we were reminded quite vividly that it is technically a thistle. we were served in a california restaurant when i was still in grad school, and we simply began eating the leaves whole, which was like swallowing small triangles of sheet metal. we decided we did not like artichokes until many years later, when someone taught us the right way to eat them. we’ve eaten many of them successfully by now, but my favorite artichoke was that first one, as we laughed together over napa valley wine, and swallowed thistle leaves, and took another step toward falling in love.
globe artichoke (Cynara cardunculus var. scolymus)
i started the day slicing purple potatoes, and i ended up with a beach full of veined marble pebbles. i’ll take that. yup. i’ll take that, dammit.
limes should be easy
i mean . . . limes. they are everywhere online. they’re always pretty. they make you think of beaches and rum drinks. or gin drinks. or vodka drinks. or tequila drinks. it should be so easy to make an arrangement of limes and end up with something striking and pretty. nope. it’s not. this is what you get. i’m kinda tired now. think i’ll go home.
these humble cabbage leaves don’t want to draw attention to their spectacular magenta veins. it’s really just soooo tiring to be this beautiful. like i mean being in the people magazine 50 most beautiful vegetables list just means so many interviews. i just want to go be in a field somewhere outside of amsterdam just chilling with other cabbage leaves. like that would be soooo healing right now.
cabbage leaves (Brassica oleracea)