In the Kitchen with Alice
I made a vegetable lasagne tonight. Now, the fact that I’ve cooked something actually does merit an entry on
this blog for ‘tis an unusual event. More unusual was the fact that the recipe came from Alice Waters’ book, The Art of Simple Food.
For those of you who have never traveled to the Great State of Berkeley, CA, Alice Waters is a chef credited with single-handedly creating a culinary revolution in the United States. She is the founder and co-owner of Chez Panisse, the original "California Cuisine" restaurant located in Berkeley. Waters champions fresh ingredient, local foods and lighter eating.
In fact, my lasagne was different in that it didn’t have that heavy, cheesy taste of most veggie lasagnas. It was light – and fresh, almost as Alice would have wanted it (I am slightly cooking impaired).
What a wonderful thing – to be the author of a revolution that is both good for people and good tasting. At the end of our lives, how many of us can say that – we did something great for people and we made them happy. Man, that’s the life!
this blog for ‘tis an unusual event. More unusual was the fact that the recipe came from Alice Waters’ book, The Art of Simple Food.For those of you who have never traveled to the Great State of Berkeley, CA, Alice Waters is a chef credited with single-handedly creating a culinary revolution in the United States. She is the founder and co-owner of Chez Panisse, the original "California Cuisine" restaurant located in Berkeley. Waters champions fresh ingredient, local foods and lighter eating.
In fact, my lasagne was different in that it didn’t have that heavy, cheesy taste of most veggie lasagnas. It was light – and fresh, almost as Alice would have wanted it (I am slightly cooking impaired).
What a wonderful thing – to be the author of a revolution that is both good for people and good tasting. At the end of our lives, how many of us can say that – we did something great for people and we made them happy. Man, that’s the life!
