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.
Naw, you forgot the bacon! Or pancetta or gravy.
ReplyDeleteBiggles
Hey! It's about the taste, not the color. What matters bling when you've got a plate full of those good tasting eats?
ReplyDeleteThe very best food isn't pretty. Which must make it hard for restaurant chefs.
ReplyDeleteYour cauliflower is beautiful, though.
looks like a hearty winter feast to me.
ReplyDeleteColour enough from the plate!
ReplyDeleteI resemble those remarks
ReplyDeleteBiggles, some gravy might have been nice, but it wouldn't have added any color.
ReplyDeleteNancy, 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! :-)