Put the Kettle On

We embarked with great enthusiasm on a new kitchen project: trying out the surprise bestseller: JERUSALEM, A Cookbook, apparently a very hot item these days. If I remember right, it is outstripping the two previous runaway successes: Silver Palate and Mastering the Art of French Cooking. Spoiler alert: this item is going back to the library! In spite of it's seductive padded cover and interesting photographs, I find the recipes lacking in enough detail to introduce a new cuisine. We made Cardamom Chicken, and I really have nothing good to say about it--the rice wasn't cooked and neither was the chicken, and we were forced to tap dance to salvage anything to eat from this dish. I should have picked up on the first clue: ten minutes to caramelize onions--no way!


But here is another Hipstamatic--much more fun than the cookbook!
(Tinto 1884 Lens, D-Type Plate Film)