Monday, January 12, 2009

What Can Brown Do For You?

Roast pork tenderloin, roast fingerling potatoes with my Christmas present of Hawaiian red salt and roast cauliflower, while composing a hearty winter meal, don't make a very colorful plate. Even the homemade applesauce I served with it didn't improve the color palette much. Kind of a UPS meal - brown.

Shoulda punched it up with a garnish of some kind, or served a green veggie instead. Maybe some clementine sections would have made an interesting addition.
Next time.

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7 Comments:

Blogger Rev. Biggles said...

Naw, you forgot the bacon! Or pancetta or gravy.

Biggles

Monday, January 12, 2009  
Blogger namastenancy said...

Hey! It's about the taste, not the color. What matters bling when you've got a plate full of those good tasting eats?

Monday, January 12, 2009  
Blogger cookiecrumb said...

The very best food isn't pretty. Which must make it hard for restaurant chefs.
Your cauliflower is beautiful, though.

Monday, January 12, 2009  
Blogger Greg said...

looks like a hearty winter feast to me.

Monday, January 12, 2009  
Blogger dancingmorganmouse said...

Colour enough from the plate!

Monday, January 12, 2009  
Blogger Chilebrown said...

I resemble those remarks

Monday, January 12, 2009  
Blogger Zoomie said...

Biggles, some gravy might have been nice, but it wouldn't have added any color.

Nancy, you've got a point there!

Cookiecrumb, the cauliflower tasted beautiful, too.

Greg, hearty, indeed.

Morgan, you're right - I didn't notice that right away!

Chilebrown, I thought of you when I wrote them! :-)

Tuesday, January 13, 2009  

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