We’re sitting in Phil’s garden, drinking red wine. I keep looking at the flower bed a few feet from the table where we sit. The colors are so rich, so intense, that the flowers look artificial, though I know they aren’t.
We’ve just finished eating dinner, which Phil cooked.
“I’ll never understand how your cooking is so great,” I say.
“Like I’ve told you, it’s about keeping it simple. No more than four ingredients, then all you do is apply heat and patience. Just trust the food. It’s when you complicate things that you run into trouble.” Continue reading “Keeping It Simple by Barry Graham”