When I’m planning a weekly menu for the cafe, I like to scroll through food blogs and Instagram for inspiration.
I want to make all the things.
When the ingredients look so fresh and simple, I can almost forget — almost, for a moment — how much work actually goes into creating those pretty plates of food. All the chopping, steaming, pan-frying, roasting. All the grains that need to be started an hour ago, the beans that have to be soaked, preferably overnight, then simmered for an hour, then chilled, so I can have that lovely chickpea salad to spoon on top.
Not to mention the cashew cream that will bust the budget of anyone who needs to feed a roomful — or even a household — of hungry people.
Oh, and the cashews need soaking, too. Continue reading “Two Components”