Sometimes I don’t have much to say about a recipe, or what inspired it. Sometimes it’s just driven by an experimental spirit. I certainly don’t want to try to squeeze blood out of a stone in an attempt at a fully fleshed out post, because whenever I do that I wind up with something infuriatingly trite. In this case I got excited about spring vegetables, read Local Milk’s newest post on flatbreads, and decided to try my hand at it. Really it was an exercise in styling a food shoot, in which I learned that morning overcast is the best light ever if you don’t want to spend loads of time in Lightroom, and that I’m hopelessly addicted to abundance and curated messes, try as I might to navigate the ever-enticing minimalism of todays design and decorating musings.
So, with that, I say give these a go while the ingredients are still available (a painfully short window when considering they are baby plants from first-thaw), invite some friends over for a mise-en-place-party, pour some rosé, and enjoy the first few days of al fresco opportunities!