We decided to get takeout so we would have enough food saved at home for the upcoming snowstorm, or at least that’s what seemed like a good idea at the time. I was waiting in line at Seoul Food, the Korean restaurant in our neighborhood gas station, and I picked up a copy of a graphic cookbook and memoir by the owners of Dirt Candy, the vegetarian restaurant in New York. At the beginning was a primer on the basic methods of cooking vegetables. They suggested putting a little bit of onion in the pan while you heat up the oil so that when the onion sizzles, you know it’s ready. That seems quite fussy but maybe it is good advice.
(Photo: Festa Major de Gràcia, Barcelona, 2015.)
365 Days of Food 