Sublime

Olive Pastes

apocopes.

He tucked his napkin under his chin and murmured to the waiter. “Un grand?” said the waiter. “Un grand,” said Régis, and sixty seconds later a large glass pitcher, opaque with cold, was placed in front of us. Régis became professorial; our lesson was about to commence. “In a serious restaurant,” he said, “one can always have confidence in the house

Then, my wife, Sara, gave me a book called Persiana by Sabrina Ghayour. The recipes were short, the ingredients lists relatively so and the language straightforward.

“Minha culinária é um projeto em andamento; ainda estou experimentando.”

each recipe has a note about its origin –

It’s easy to believe there is no such thing as genetic fussiness when your children eat well.