At the enormous steel and glass building where I spent a few months as an employee of a large American corporation, modest people (let's call them gastronomic micro-entrepreneurs) would arrive around noon to offer their products.
They sold disposable aluminum containers with cardboard lids that used to contain some protein (usually of animal origin and with sauce), an abundant carbohydrate (potato, pasta or rice) and vegetables that decorated more than they nourished.
Variety was as scarce as creativity, but I favored those who worked hard. To which he put a spoonful of stir-fry on the rice, a couple of olives on the meat in sauce, or a little chopped parsley on the mashed potatoes.
Since then, I've been fond of those little details that cost little, but show that whoever cooked put a little more care and ingenuity into their meals. They are proof that in addition to providing sustenance, you are also investing a little love.
Much love also has this week's menu, which begins with a
Baked preparations
Elaborations with stir-fry
Elaborations to the fire
Porridge
Omelette
