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Every day I learn a bit more about what makes me happy. The list changes as I go. Cooking an elaborate meal for Eric, cuddle time with Maki, a long hot shower on a winter morning. A song, a book, a walk, a nap. These are the things… the seemingly “little things” that bring me joy. As messy as life can be, these are the things that create balance and I hold onto these moments with a tight grip.
Here’s the truth: I don’t like using cookbooks. This doesn’t mean that I don’t enjoy reading them (I definitely do) or look at the pictures (I study each one for an inordinate amount of time) or that I’m not inspired by them. I just don’t like cooking from them. The first problem is that I’m TERRIBLE at following directions. I have the worst memory in the world when it comes to measurements, so I have to go back to read the ingredient list at least four times before I get it straight. And then I have to follow the directions… yeah right. That’s not going to happen. By the point that I realize that maybe I should go peek at the instructions, I’ve already chopped and mixed everything… and sometimes it’s already made it’s way into the oven or onto the table. So, when I decided that I was actually going to make something from my newly acquired copy of Jerusalem (which, I can not emphasize enough… you. must. buy. it. now. You won’t regret it), I made my greatest effort to follow every direction carefully. Between you and me, I failed at that… but it didn’t matter, this is one of those recipes that’s hard to screw up. I must admit that I got some strange looks. Pomegranate and eggplant? Together? Really? That’s… ummmm… unique. But, believe me, it works. Just be prepared for some surprised faces when they bite into their first seed. It’s priceless.
Wow, those pomegranate seeds pop out of there! I imagine they pop the flavour as well! What a great looking dish, especially with your photography! Nicely done! I could have written this post! I love cookbooks but I never cook from them I love this book although, ironically, I’ve yet to actually cook from it as I’ve spent all my time just gazing at the pretty pictures. This sounds like exactly the kind of thing that I love though and I love the idea of the contrast of the eggplant with the burst of the pomegranate seeds. Lovely! Of course you had me at lemon…then eggplant, then tahini, then mint, then… Gorgeous recipe and I love everything about it. I’ve never thrown pom into the mix but it sounds delish. Ohh I love this method of preparing eggplant (I first learned about it from Plenty – Ottolenghi’s book pre-Jerusalem). It’s so luxurious and addictive! Beautiful photos, Brian. These photos are really great. Cooking the hell out of eggplant = luxurious texture every time. I’ve been loving Jerusalem. Such a perfect cookbook. And like you, I’m not much of a recipe follower either. A general scan, ingredient check and intuition is enough for me What sounds strange to some is normal to others. I grew up o Mid Eastern food and this was part of our everyday. I love eggplants and the sweet tartness of pomegranate complements the earthy flavors of the eggplants. Glad you are liking the book too. My faves from 2012! I adore Ottolenghi’s recipes and this one looks like a winner – those pomegranate seeds look like little jewels! I am completely nerding out over this post. The photos, the recipe, the pomegranate seeds. Just everything. I will be making this for sure! I need to come live inside your mouth. I think it sounds…unique. Kidding, I think those flavours would be amazing together! This is such a pretty appetizer! Love this! I have a very similar approach to the kitchen. Under certain circumstances (baking or very specific techniques) I’ll follow recipes so I don’t have to follow a recipe in the future, but for the most part I like to go by my senses and play around in the kitchen. I love reading recipes though, it gives me great ideas of flavor pairings – like your eggplant/tahini/pomegranate combo! What sounds strange to some is routine to others. I grew up on Mid Eastern food and babaghanoush is my favorites. I love eggplants and pairing it with pomegranate compliments the earthy flavors even more. xo This looks so good, and so deceptively simple! I got Jerusalem for xmas this year and have been having a hard time trying to decide what to make–not least because I also practically never follow recipes. You’re right, pomegranate and eggplant do not jump out and say “Mix us together!” to me. Nor does the word “burnt” make me want to jump in and try it. I will say that the title of the recipe made me curious enough to click to the post and read the whole thing, so that says something. And now I’m convinced that it would definitely be delicious. Thanks for sharing this bit of weird tastiness! Your pictures are stunning! I’m definitely planning to make this soon. There’s a recipe in Plenty that uses eggplant and pomegranate seeds too… and it’s awesome. Ottolenghi just does such amazing things with eggplant. I recommend the eggplant and fried onions from Jerusalem next! I am right there with you on cookbooks – love to look but hardly ever follow exactly. I know which recipe this is – yes, I did follow that one – and it was amazing. Am positive this adaption is as well. Eggplants and pomegranates were meant to be married! I have ear marked a recipe in the cookbook Plenty that’s similar. Can’t wait to try that flavor combination! great idea Brian! I’ve been meaning to get my hands on that book, everything sounds so good! I made this, or at least I made the eggplant puree, and one of my eggplants was so, so bitter I ended up tossing all of it. I highly recommend the cover recipe though. I imagine it would be excellent with chickpeas in place of the ground lamb. That’s so funny, I am exactly the same when it comes to following recipes….. boooorrriiiing! I like to think of it as culinary intuition and creativity as opposed to ADD however. I’ve heard of this cookbook, Jerusalem and will have to check it out for a bit of light reading. Very creative. And I love that’s its so healthy! Mmm, I *love* the combo of eggplant and pomegranate – both for the taste and the colour MMnnnn. . . I LOVES me some eggplant, especially when my little bro writes a note on the front door that says, “No eggplant in this house!” La palabra berenjena se parece algun tipo de baile, pero no es! I think ottolenghi has paired eggplant with pomegranate in every one of his cookbooks to date and yeah…it just works. What a gorgeous pairing. Can’t wait to give this a try! I love eggplant dip – I’ve made it with a little pomegranate molasses, but I love the idea of pomegranate seeds on top – so pretty! This looks delicious, I love eggplant dips (and anything with garlic) so I’ll have to try this When I was in Israel in 2009, my world opened up to a whole new Middle Eastern cuisine! At least in food, there is a happy union of Arabian, Druze, Sephardi and Ashkenaz influence. This dish is just a beauty – and I’ve seen it all around Jerusalem! I absolutely love these flavors together, and the pom arils make such a gorgeous topping! The only form of eggplant I love is this roasted kind. Your pomegranate combination is very interesting. I will have to try to sweet and savory combination. Inspired me to cook and post my roasted eggplant recipe soon! I hear ya on the whole recipe thing. I love getting ideas from cookbooks/blogs but I do not follow recipes. It’s just not my thing. This dish however, looks freaking fantastic! I may add my own twist but I love eggplant and will try to do this recipe justice. I follow recipes when using unfamiliar ingredients (tahini), so I followed this one to a tee. I’m glad I did, this was amazing! The pomegranate arils gave such a satisfying crunch, I would definitely not omit them even though I’ve never had them in baba ghanoush before. Thank you so much, this recipe is a keeper! My favorite way to eat eggplant! I have never thou paired it pom seeds, must try and yes, Jerusalem is a must-have cookbook! Funny but I was just flipping through that book this morning and came across this. So glad you made it because I thought the same thing, strange combination but I bet it would work. And you proved it does. Lovely pictures too! No… it doesn’t sound weird. It sounds fabulous! No, it doesn’t sound weird—it sounds fabulous! Love your site. I also have a problem with reading recipes. I love cookbooks though for their pictures and inspiration This is one of those recipes that looks like something I’d LOVE to try and if I can manage to find that cookbook in English here in Portugal, I’ll get it for sure! Wait! How do you take pictures of your hands? It’s a combination I never would of thought of using but looks great and will try this for sure. Eggplant is quite underrated but has so many uses. I recently cooked a Morocccan dish using eggplants called Zaalouk and it is so tasty. Thanks for sharing!
Love is a shelter. Love is a cause. Love goes on forever. Yeah, love will lead us all. Love! It is our honor. Love! It is our all. Love goes on forever. Yeah, love it is our home. That’s What’s Up//Edward Sharpe + the Magnetic Zeros
Love the quote and I’m totally digging this whole wheat carrot bread. Afternoon snack time would be the perfect time to enjoy some of it. This bread looks fabulous, Brian. I always make banana bread, but don’t think to make carrot bread. I am going to give it a try this weekend! I am imagining how great it would be with cream cheese sweetened with just a touch of honey! My 15 month old would LOVE this for breakfast! I’m trying to come up with new ideas that he can feed himself without a fork. This fits the bill. Oh duuuuuude that’s one heckuva perty bread. I want it. This post is so pretty! Love this bread too. I can’t wait to try! This looks so. freaking. delicious. I’d like a whole loaf to eat for breakfast right about now. i love the quote! I’ve been needing a new loaf recipe, this looks so great. Hugh requests chocolate chips in it, regardless of the flavors, so this will work perfectly. xo looks fabulous — i’ll have to make this soon! great quote too! happy new year, brian! Speaking of love…love this recipe… Hmmm. Thanks for alerting me to the new album. I didn’t know they put one out. I wonder how it fares after Up From Below. As for the bread–chocolate chips and raisins? Interesting. Beautiful quote. This whole wheat carrot bread sounds fantastic as well. Yum. Yes! I don’t know why I never think to make carrot bread. Carrot cake always comes to mind but this bread just may change that. My mouth is watering just thinking about it. The missus will love this. What a delicious sounding bread – so creative! My kids would gobble this up without even a second thought that it is good for them or has carrots in it. Definitely adding it to this year’s baking list. Thanks! MMnnn. . . I LOVES me some Carrots, especially when they’re whole and wheaty! ¡Zanahorias son fantasticos! This looks lovely! Love the combination of raisins and chocolate chips in a carrot bread. That quote is my absolute favorite part of the whole “Here” album. I sing and clap along to that part of the song whether I’m in my office, at home alone or out running. No shame. I will have to see how this comes out gluten free. I just printed it off..11:51 pm. Do I start it now or go to bed and get up at 6a to make. MMM Mmmm, that looks rustic…and I mean that in a good way. I love breads that are dark and heavy and dense like that. I can’t wait to make this and if it wasn’t 11 pm I think I’d be in the kitchen checking to see if I have all the ingredients, crossing fingers I do for morning Brian…. that looks delightful. And such a great edible gift! That’s gorgeous! Made it first thing this morning and it is absolutely fabulous! (I had to substitute brown sugar but the sifting made it all work perfectly). My husband’s favorite is carrot bread, I need to make this for him! Could you pick any more perfect song to go with this lovely bread? Methinks not. Between the recipe and the lyrics, I feel like I’ve been encased in a warm hug. I love carrot bread, such a pretty loaf! “Love” it! Get it? GREG Every bit of this post is stunning. Happy 2013, friend. Looking forward to what you have to share with us! Lovely, lovely, lovely! And you went and added chocolate chips too. Wish this was my breakfast today! Love this version of carrot cake, full of whole grain goodness. What a gorgeous bread. Also, I adore Edward Sharpe and the Magnetic Zeros. The carrot cake looks divine, my absolute favorite! What’s not to love about this bread? (geddit? geddit??!) Gorgeous recipe – pls send over a slice I can have with my coffee this afternoon! love the poem, the photos, the whole wheat addition. Just great. think I could substitute butter fot the oil? Or even applesauce… sounds delish! try using gluten free flour mix! Your pictures made me need it now! I am watching calories so I substituted applesauce for oil, 4 egg whites for the eggs, Splenda for the sugar and omitted the chocolate chips. Still turned out great with plenty of sweetness, although not as delicious as yours, I’m sure! Thanks!
I have to laugh when I think about where I was a year ago. I won’t say that things were bad… just lots of uncertainties. I started 2012 very scared. I was terrified not knowing what each day would bring or when work would come in. Never did I imagine such a fruitful first year of freelancing. Nor did I expect to travel as much as I did. Italy, Kentucky, Ohio, Oregon, Maine. Maybe that’s why these last 12 months flew by the way they did. Lots and lots of traveling. 2013 is looking to be an exciting year. There are projects in the works, trips planned, and the arrival of a new family member (my sister is due in March). I’m still getting used to the life of a freelance photographer, but I don’t think I’ve ever been happier than I am now. And I can’t wait to see what’s in store. I know that lobster isn’t as cheap for everyone as it is for us in New England, but if you happen to splurge on some crustaceans to celebrate the arrival of the new year, I think there are two ways of preparing them: 1) with butter and lemon or 2) this bright and beautiful salad with fennel, avocado and citrus. One is a lot healthier than the other (it’s the salad), which means you won’t feel guilty if you have a couple slices of chocolate cake after (or a bottle of champagne… because if you’re going to eat lobster, you must have champagne. It’s a fact).
So glad to hear that 2012 was a great year for you!! May 2013 be even better!! And this salad looks great, Brian!! This is one heck of a beautiful salad! Bring on an equally wonderful, if not better 2013! What a gorgeous salad- I love fennel and orange but never thought to add lobster! Happy New Year and congrats on a successful 2012! Glad to hear that 2012 was a great year for you. You are correct that lobster is definitely more expensive for us in Atlanta, but we did splurge on two small lobster tails for New Year’s Eve, so we will be serving them with drawn butter. However, the salad would be a nice option, too. Cheers to 2013! Ohhhh if there was a way for this to appear in my head rawt nerrrrrr. Lobster on the brain for New Years, indeed, Brian! Is there any other way? Well, out here, we do flip flop between lobster and dungeness crab, and in this salad, I would want a little bit of both! Here’s to an amazing 2012, Brian, and I can’t wait to see what 2013 brings. It’s been an adventure and I’m so glad to see how well you do! Gorgeous lobsta photos! Happy New Year to you and Eric! This looks healthy and very elegant. I just about burst into song like Julie Andrews in The Sound of Music… “these are (definitely) a few of my favorite things!” Happy New Year! I am sooo hungry looking at this. Perfection! If only I could eat lobster all day, every day… sigh. So glad you had a great 2012…2013 will be an exciting one! Oh my! Gorgeous! A very Happy New Year to you and Eric. I hope I get a chance to see you again in 2013. Thank you Dara! Wishing you a super new year! MMnnnn. . . I LOVES me some lobstah, especially when it’s saladed ¿langosta?. . . ¡langosta! I get fennel-salad-obsessed in the winter–thanks for giving me a new option! Oh my, now that is my kind of salad. I am so thrilled you are doing so well as a freelancer! That is fantastic. This actually makes me want to eat salad! That’s quite a feat…. Gorgeous salad, Brian! I’m so happy 2012 turned out as it did for you. Freelance work is tough but so rewarding and can take you to places you never dreamed of going. Here’s hoping 2013 takes off for you and you’ll continue to live your passion. Wishing you many more exciting opportunities in 2013, Brian! You’re SO making me wish I didn’t have a lobster allergy – I absolutely love the looks and sound of this salad. I’ll make it with shrimp. [...] Fennel, avocado, and lobster salad. (via The Kitchn) [...]
I know… these may not look chewy, but they are. I promise. If they weren’t, I wouldn’t put them up here. Cookies are meant to be served the way salmon or a steak should be prepared, a nice sear on the outside, but raw in the middle. I just don’t mess around with cookies. If there’s too much crunch, I can’t eat them. But what’s so great about these is how the rim is crispy, making for the most wonderful sound as you bite into them. Then, you get to the good stuff. The blend of sugar and spice; the festive flavors of ginger, cinnamon and clove. It brings to mind lazy weekends… curled up on the couch with a cup of tea and a book: the lead in for an afternoon nap. I’ve been making these ginger molasses cookies for years, altering the recipe slightly as I prepare each batch. I hate to use the P-word, but I can’t help it… these are kind of perfect.
I’m totally with you on the cookie texture. If it doesn’t have a chewy texture than it’s not worth the calories! My brother informed me yesterday that he loves ginger cookies (even though he hates ginger. Weirdo) so I’ll be making these for him in the new year! I’m definitely going to make the cookies. You look fantastic! This is one of my favorite types of cookies–they look fabulous! I shouldn’t want to eat more cookies, but I do. I always do! And these are calling my name! These cookies are so pretty, Brian! I want at least three please! yumness! Yes, crispy cookies are of the devil. The devil, I say! I’m all about chewy cookies too. A little bit crispy on the outside, of course, but when they’re hard all the way through–ugh. These do look perfect! MMnnnn. . . I LOVES me some molassesness No hay más caña en los Brazos One of my favorites this year. Love molasses! I have always loved loved molasses cookies. Those look so good. These have been favorites of mine forever; that combination of butter and shortening is so important to the texture you describe. I thought once to make them all butter, you know…on butter principle and all and it was a mistake. Never again. We love these in the fall with apples and again over the holidays…their aroma and spice is just a perfect cookie for this season. It’s okay, you can use the P word, because they do look (and sound) perfect! Love your philosophy on cookies; you are right, they should be tender in the center like a good steak. This is definitely a must have this time of year One of my favorite cookies – did not make them this holiday season, but who says they have to be served only during the holidays! I have a similar recipe and can’t get enough of these cookies. Did not make them this year yet. These remind me of hermit bars!! Do you ever see those? My husbands family introduced them to me. They are nice and chewy/raw in the middle like a cookie should be. Yum, Brian! Good to see I’m not the only one posting cookie recipes the day after Christmas. I completely agree! Hey Brian! We are new to this blog and love it! Can’t wait to come back and read more soon! I am totally obsessed by crystallized ginger and cookies that are crispy on the outside rim and chewy int he middle. Did you custom make this recipe for me:)? I wish I would have seen this before I ate 3.5 new lbs worth of holiday cookies and crap. Of course I did! I’ve been craving a nice chewy ginger cookie and these do indeed look perfect! They do look chewy to me! Thanks for sharing it, Brian. Definitely a favorite of mine! I adore cookies like these. They would be very hard to resist! I feel the same way about the perfect cookie texture! I actually think it is harder to even appreciate the flavors in a crunchy cookie. I love chewy cookies, although I’ve never tried ginger molasses – they look so good! ah it seems we both got cookies on our mind. great way to indulge during the holidays. Happy New Year Brian! I love these cookies. I think they will make a great new years eve treat! Your cookies always make me smile, Brian. These look too good to resist and your photos are so dreamy:) These look amazingly chewy, I wish I was eating some right now. Even if I did consume a mind-boggling number of cookies during Christmas. Your photos are gorgeous, too. My favorite! I could eat ginger molasses cookies all year round. Happy New Year, Brian! xo Wow, these look and sound amazing! I’m a major cookie fan, even after overloading at Christmas. I’ll definitely save this recipe. I love ginger cookies and these really do look perfect! Happy Holidays Brian Thank you Winnie! Wishing you and your family a wonderful (and delicious) New Year! Mmmm. Also delicious made with bacon fat… I made these cookies last night and they are addictively good (“the devil” as another commenter aptly named them.) Two hints -1) Watch them, it’s easy to overbake these delights. Most of mine were darker than I would have preferred, yet I baked them for only 9-10 minutes. 2) The dough is sticky and at room temperature, a bit too sticky to easily make the balls (though rolling them in sugar helps a lot.) I refrigerated my second batch while the first cooked and it was much easier to handle. Bonus if you make the candied ginger yourself – you can roll them in ginger sugar! Check David Lebovitz’s recipe for making candied ginger – amazing and easy. Nice recap of your year in restaurant photography Brian. I wish I could have eaten in all of these restaurants! Happy New Year. Wishing you the best in 2013. Brian, these captures are just beautiful! You should be very proud of the work you’re doing. A beautiful look back and a wonderful year, Brian! These posts have always been among my favorite, I just love roaming Boston’s delicious places with you! Can’t wait to see what 2013 will bring for you Oh my goodness! I could eat there every day…. Merry Christmas Brian! Such gorgeous photos, Brian! What a great year of eating:-) FABULOUS post Brian – love seeing your work. What a great year captured through your photos….. What a beautiful tribute to this year in eating! Thank you! Delicious Silent Sunday! Anna’s Taqueria brings back so many memories of my days at BU. We always went to the one in Coolidge Corner. Stunning photographs, thank you for taking us along for the journey. MMMnnnn. . . I LOVES me some food, especially when someone else cooks it! Quiero ser un gordito viejito. Truly a work of art – I find it so tricky capturing restaurant photos. Beautiful! [...] I hope to someday be as good at telling a story as this cat. [...] [...] not knowing what each day would bring or when work would come in. Never did I imagine such a fruitful first year of freelancing. Nor did I expect to travel as much as I did. Italy, Kentucky, Ohio, Oregon, Maine. Maybe [...] |
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.jpg?e0c879 "Seared Scallops with Fettuccine + Kale from A Thought For Food")
.jpg?e0c879 "Whole Wheat Pasta from A Thought For Food")
.jpg?e0c879 "Seared Scallops with Fettuccine + Kale")
That also applies to blogs actually… I rarely follow any recipe. I get inspired by several recipes and come up with my own all the time.
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what a beautiful recipe. scallops and kale? yeah, I can get into this!
I was waiting for this ever since I saw the picture on FB. I love scallops, have never cooked them, but love em’. Hold on to your little things, they are what really matters! xx
I love the way you have styled this, it makes me want to lick the screen!
As always, stunning photos! I definitely need more scallops in my life
Beautiful recipe – I love using kale in pasta but have never thought to do it with scallops. Gorgeous photos.
I love this.
And I agree that the little things really bring joy
I am shamed to admit that I have never cooked scallops at home, but only because my husband doesn’t like them. Maybe I need to make them just for myself!
This is beautiful, Brian. Great flavors all around!
Well friend, this would certainly make me happy! Beautiful dish.
This is my faaaaavoritest thing in.the.entire.world.and.beyond.
stunning! those scallops – swoon!
Oh I love this recipe so much. I never order scallops because they are never right at the restaurants I go to. I think I want to try them at home!
Such a beautiful recipe. Those scallops look perfectly seared. Scallops are luxury to me, so I only really cook them every few months. I know which recipe I’m going to make next
Seared scallops and a dish like this would most definitely make me happy. There is so much in life to get us down – if we let it or not – that we must continually search for those things, no matter how little, that give us comfort, bring us joy and fill our lives with happiness. xo
Those scallops look perfect!
My go to restaurant order if its on the menu, but so much better when made at home. I’m really like your addition of kale, a color boost and extra vitamins. Beautiful photographs.
MMmnnnn. . . I LOVES me some scallops and Kale.
Da me mas gastropoda!
yeah yeah, I know – a scallop isn’t a gastropod, but “mollusca” doesn’t work. . .
Woah! This photography is outstanding! and ps. I agree on the joy of that hot morning shower. I usually write little pieces of poetry on the glass door to. Magical.
I’ll be back here soon!
Thank you for all your love and gorgeous recipes!
Absolutely gorgeous. I love scallops so much. I would have to say they are at the top of my list for favorite type of sea food. I absolutely drool at their peculiar sweetness that they have and they go so well with just about any dish. Well done with this recipe and amazing photography as always.
yes please! My two favorites: kale and scallops!
So gorgeous, oh how I wish this was tonight’s dinner!
scallops, scallops, scallops… and then you add pasta, kale and a dose of happiness – that makes for a pretty fantastic Monday, yes indeedy it does.
Thank you such a lovely recipe! I made it tonight and it was awesome
This is exactly the kind of pasta dish that I can eat all the time and not tire of. Your scallops look perfect!
I am not a big scallop fan; but, you have me drawn to this year. I loved how perfectly seared they are! Adding this to our must make soon list!
I love how the older we get, the simpler the things that make us happy become. Pasta makes me happy. Scallops make me even happier. Add the kale, and this is my kind of dish. Beautiful!
It’s the little things that make life so wonderful!
Those scallops look so fat and juicy – delicious.
I love the simplicity of your words. It’s great to know that you know what makes you happy and can share it. It inspires me (and I’m sure many others)to take a closer look at my life and what makes me happy as well.
On a side note; this pasta and scallops would make me VERY happy right about now
I big hearty bowl of pasta definitely makes me feel more balanced! This is gorgeous!
I need to learn to focus on the little things too. Easier said than done, right? Beautiful dish!
Am I the first reader to make this recipe? If so, I want a gold star, which I’ll share with you, Brian. This dish is fabulous – simple to prepare, quick to throw together (even on a rainy weekday night like right now), and incredibly tasty. I’m not a kale fan, so when I say this is good, you better believe it appeals to even those who scoff or dread that “aren’t we healthy” kale stuff that over powers other recipes. Here the thin strips of kale work with the other ingredients instead of overwhelming them. And the red pepper flakes are a definite must!!! Hint – to get the kale strips really thin, pile a bunch of kale leaves on top of each other, roll them into a tight, thin cigarette-looking cylinder and then slice the cylinder into narrow circles that unravel into incredibly pretty kale strips.
PS – I cheated and used “white” linguini – still felt healthy, on account of the scallops, kale and grated cheese.
I just LOVE everything about this and am really wishing I had a bowl full right now.
I love how crusty those scallops look + hearty kale greens = yum!!
You had me at seared scallops!
Bet they would be great with some gluten-free pasta too! Or you could do them on top of garlicky mashed potatoes!
You are so sweet! Thank you for stopping by and for your lovely comment. Also, I wish I had a glass door in our shower so that I could write poetry on it. That’s so wonderful!
I love how you began this post…isn’t that what life is all about? Gradually discovering who we are and what makes us happy? I know for certain that you, and your blog, are on my list. And I have no doubt that these scallops with pasta would bring a smile to my face too. You are so talented, my dear friend. And I hope you hear that every single day. Hugs and love from Colorado. You and Eric now need to come visit us in the mountains
Hmmm…your list of “little things” is a great one. I think I need to come up with my own list. It would overlap with yours and would add having a moment to pay attention to the weather. Nothing quite like noticing that the wind is blowing and that I’ve been lost listening to it for a moment. Thanks for the inspiration and for sharing those juicy scallops!
Holy moly – you had me at “seared scallops”…! This looks like a plate of my version of heaven. And I SO agree with you abotu little moments. People are always waiting for the new job, new relationship, Lottery win or whatever to start being happy – what they don’t see is that happiness is made up of small daily moments of the very personal things that make us each happy. A bath with scented candles; my warmest fluffy angora socks to slip into after work; singing along to a favourite song at the top of my voice… that’s happiness
Brian, this is one beautiful looking dish. I always crave pasta and have had an affection for seared scallops since the first time I tried them. And the mrs. will surely love this as well. Locked and ready for a perfect date night meal. Thanks!
That long hot shower on a winter morning is a must. And so is a plate of this. This presentation is just perfect.
[...] 1/22 ~ Seared Scallops with Fettuccine and Kale from A Thought For Food. Scallops, [...]
I absolutely adore scallops. And you’ve captured them perfectly with these lovely shots. Now I’m very, very much craving scallops.
This looks absolutely scrumptious! I’m adding this to my list immediately… I’m always nervous about cooking scallops…like I won’t do it right or will under/over cook them… this looks totally doable but impressive!
Gorgeous photos, Brian. You reminded me that it’s been a while since we had scallops around here. That definitely needs to change.
A little too lemon tasting for us, would cut back on the zest for sure.
[...] clockwise: 1, 2, 3, 4 & [...]