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“
I take out salad ingredients, vegetables, herbs and several knives: peeler, smooth-bladed and serrated. I cut half a cucumber into cubes, then move onto the mushrooms which I slice into little slithers, I go back to the cucumber, cutting wafer-thin slices, skip to topping and tailing green beans, pop whole beetroots into the oven, I scoop the flesh out of avocados and grapefruits, and put the chard into boiling water. The whole idea is not to get bored. The theory, because I have a theory about
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”
― Chez Moi: A Novel
― Chez Moi: A Novel
“
To start, there were small salads- the thinnest slivers of red and yellow pepper, slow roasted and glistening with olive oil, and the simplest blend of carrots and golden onions, heady with the smell of cumin.
Then came the fish, its sauce simmered with saffron and tomatoes, thickened with ground almonds. I served myself the merest spoonful or two. "Elle est stratégique." Affif winked with approval. "She knows what's coming." I wanted to savor every bite, even if it was a small one, nothing blur
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”
― Lunch in Paris: A Love Story, with Recipes
― Lunch in Paris: A Love Story, with Recipes
