COLOR COORDINATION

Dinner. I love how everything is the same shade of pale, pale yellow — the butter, the toast, the sole, the artichokes, the bowl of lemons, the wine, the half wheel of Brie. Unintentional monochromatic coordination.

I had been curious for quite some time about Richard Olney’s dish of persillade of sole and shredded artichokes, dressed heavily in lemon and minced parsley, from his volume French Wine and Food (Ten Vineyard Lunches). We unintentionally went a little bit overboard with the lemon — I can never quite control myself with citrus — but otherwise it is a perfectly manageable and delicate dish.

[Oh! Final note: One of my bestest friends, Kat Stone, recently has started a mouthwatering food blog, kat.tales. Not only is she a phenomenal writer, but an inspirational cook. Check it out!]

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