Something equally strong and delicate
- Love to Cook: Broiled Bourbon Salmon with Black Rice and Parsley Salad
- Weeknight Reality: Arugula and Citrus Salad with Poached Salmon
- Need a Miracle: Store-bought Fresh Linguini with Butter & Pink Peppercorns; Green Salad with Strawberries
- Salmon cakes with arugula salad – Self via Epicurious
- Grapefruit and sugar-rubbed pork tenderloin – Saveur
- Salmon panzanella with green beans – Self via Epicurious
- Baked eggs with smoked salmon – Wolfgang Puck via Saveur
“I believe in pink. I believe that laughing is the best calorie burner. I believe in kissing, kissing a lot. I believe in being strong when everything seems to be going wrong. I believe that happy girls are the prettiest girls. I believe that tomorrow is another day and I believe in miracles.”
5 thoughts on “Pink”
I dislike salmon but otherwise love pink. (Don’t you just hate it when people feel obliged to tell your their stupid food likes/dislikes?) Anyway, I just wanted to comment so I could say that, when I was a really young kid, my mother had a kitchen with pink cabinets and pink & gray boomerang pattern Formica. So, how could I not love pink?
How could you not! I like salmon but am making the grapefruit/brown sugar pork tenderloin, which just sounded too good (or maybe it was the pretty Saveur photo…).. And I actually do like know what other cooks do and do not like. I think it is fascinating, the array of tastes people do and do not enjoy. Happy March.
And I should also mention that we have two 1950s vintage metal barstools in our kitchen, both painted bubblegum pink with and waxed to a shiny finish by Bernard, my ace vintage refinishing dude. And I should probably not mention but will anyway that Bernard’s favorite pink food is Spam. I wish I were making that up.
Love it! Well, I got a Girl Scout badge for cooking my first complete meal. Which included a pineapple ring-studded loaf of Spam recipe from my Betty Crocker Boys & Girls Cookbook. So, I won’t hold it against him.