More kitchen witchery

[kambriel]

Dinner tonight was farfalle with a touch of herbed Sicilian sea salt, lightly spritzed with a white truffle infused olive oil. Then I topped it with tomato sauce filled with lots of tender artichoke hearts, crushed red and black pepper, fresh rosemary (going strong regardless of freezing weather ~ I should have added some decorative sprigs at the side), thyme, basil, and a dash of red wine vinegar!



Also, I was being inventive recently, and came up with a new way of letting steam escape from a savory pie ~ pitted black olives! The holes from where they're pitted are perfect steam vents:



~ Kambriel

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