That's an important life lesson. Ponder the thought for a while.
I saw a quote once by Alice Waters (I have no idea who that is, and I'm not going to search Wikipedia to find out before I post this, so maybe one of y'all out there can fill me in) hanging on the wall in one of my favorite restaurants in Utah. The simplicity and truth of the statement has stayed with me for a while. "When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is."
In some cases, you just want the food to taste "like what it is," because what it is is amazingly good and amazingly fresh. That's why I love the summertime, when my garden is in full bloom (or at the moment, a little sad looking from the heat, but there's still good stuff in there), and I can just grab a red pepper or a handful of basil off the plant and taste it in it's full glory. It's when dessert needs to be nothing more than ridiculously sweet, tart raspberries fresh from someone who grew them with love, a spoonful of sugar, and some cream that came from a cow who lives down the road.
There's no ornamentation needed. No crazy steps. No laborious slaving away. Just the acquisition and presentation of inherently good things that taste "like what they are." So dig in.
Raspberries and Cream
- Fresh raspberries
- White sugar
- Heavy cream