October 6, 2010

Today's DRL

I think that Italian cooking gives us good insight into how to effectively cook in a small kitchen with fairly limited resources: cook simply, with fresh ingredients. Whether you are cooking in the kitchen of a four star restaurant or on a propane burner in the woods, you are going to get the best food when you use simple ingredients and don't screw around with them too much.

For lunch today's Dorm Room Lunch I made an open faced egg sandwich with grilled bread, mayo, cucumber, yellow tomato from the farmers market, capers and a fried egg. Simple and really tasty.