Tuesday, January 17, 2012

light and well-rounded flavors

These are some pictures I snapped of a quick lunch - rosemary crackers topped with Boursin, smoked salmon, and fresh thyme, and on the side, a perfect hard-boiled egg with coarse salt and freshly ground pepper. I love all the textures and flavors - the creamy tangy cheese, the flakiness of the salmon, the spark of salt on your tongue, rooted by the woodiness of pepper (it's there, I promise). And of course you have that weird thyme stuff... so flavorful and yet so elusive in that "I can't put my finger on what I'm tasting but I know it's there" kind of way. It really rounds all those tastes off quite nicely. This isn't exactly "cooking" - at least, not on my part - but it's certainly good eats.

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