“Leeks are the softly-softly of the onion family.” Continue reading “fettuccine with leeks and why food writing matters”
spicy mussels in white wine and garlic
Writing about food is challenging. How, for example, would you describe a peach to someone who’d never seen or tasted one?
It’s so hard to find the language to explain the sumptuousness of a peach – a fuzzy-coated, sweetly fragrant, summer fruit whose ripe, soft flesh yields to the mouth, whose sweet juices run down your hands and face as you bite in. A peach smells of sunshine and honey and the summer wind. In size, it is like a cross between an apple and an orange – sporting a warm soft, pale orange sweater-coat, kissed with shades of pink. In texture – it is more akin to a plum. Peaches tastes like nectar, like honey, like flowers, like summer itself.
But no matter what words you find – no matter how florid the description – a peach is a peach. Nothing but eating one actually does it justice.