Saturday, January 21, 2006

Culinary Experimental

What happens when you combine artichokes hearts, caramelised onions, avocado, white asparagus, walnuts and bacon? An interesting and most delicious brunch, indeed.

Experimenting with different vegetables, herbs, flavours and textures is one of my favourite pastimes, and today's creation was surprisingly successful. A unique union of the rich, the savory and the textured, this warm, nut-infused salad tossed with an olive oil, sesame and lime dressing indulged my desire for an unusual (and carb-friendly) meal.

The only thing missing from this delicious, comfort food dish was a nicely chilled glass of Riesling. Next weekend for sure!

Note: I've dropped 11 pounds since Jan 7 ... low-carb style.

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