It is still early in the
relationship, but I have a strong sense that it is going to grow into something
very special. We were meant for
one another, and I can imagine the day when it proudly stands along side of pasta
and me. (Let me assure everyone
that my relationship with pasta is very secure and will not be threatened by
the squash.)
My first personal
encounter with BNS was during our pasta quest, when I used it to make a filling
for ravioli; it was a passing affair, and only recently have we begun a more
sustained relationship as Patience and I have shifted to a more plant based
diet. Currently we are on soup
kick, combining the BNS with carrots and sweet potatoes, and creating a variety
of soups by adding salmon or smoked salmon (really good!), toasted Kale flakes,
or serving the soup over slices of roasted cabbage. Of course the variations are unlimited, and always served
with fresh graded Reggiano Parmigiano cheese.
I must confess that for a
while I was feeling pretty bad, thinking I was cheating on my pasta, but then I
remembered the threesome we shared, and once more all was well in our kitchen.
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