So I've been super lax in the update of this blog, but today that's going to change. Hopefully. I just read an article in the New Yorker about Wolvesmouth and I was inspired to make something inconceivable! The Wolf is my guide now, he is so creative and imaginative, not only in his cooking but in his life style! Tonight I want to follow his lead.
So I'm starting this post at 4:27 tonight and I hope to be done by 7. My grand plan is to make a miniature dish to serve tonight to my focus group, and have it be something unusual but pleasing to the pallet. My fridge is...relatively barren; I have day old rice, basil, homemade polenta, thanksgiving non-whipped cream, limes from the yard, sprouting potatoes, cranberry juice and a cabinet of every spice conceivable. Huh, I actually do have some stuff. Well I'm going to pop out for a tidbit of meat and some sour plums or green strawberries; they just seem to be calling me rite now. I am planning to have the final dish be some animal organ on a bed of lime zested polenta, with a basil, potato sprout, cream puree and either carmeled plums with cranberry syrup or green strawberries in boiled saffron cream for dessert. We shall see. Wish me luck!
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