Thursday I had a series of really great news delivered to me in quick succession. It all felt amazing and it was all very celebration worthy. Unfortunately, I couldn’t get everything I wanted for the celebration. Therefore, I decided to delay until Sunday when I could get all my celebratory ingredients and put everything together.
Ever since I read the cookbook “A Platter of Figs and Other Recipes” by David Tanis, and other works by Chez Panisse alumns, I have really warmed to the idea of having the simplest ingredients prepared in the simplest way for the utmost flavour. I tried to enact that with simple fruit prepared to be eaten as is without other ingredients that might overcomplicate or even mask their flavours.
It was a beautiful Sunday brunch for one.
If you’re not sure how to get the pomegranate seeds properly, there is a great post on it by LA in Bloom here.
And, finally, some Canadian bubbly…
The celebrations will hopefully continue into the week.
Wishing you the best of everything,