Rubbed the Right Way in this Grill-Tastic Meal.Beef / June 27, 2016
There is a sound produced in the morning that is at once irritating and soothing. It is that raucous whir of my coffee bean grinder as it makes quick work of those oily, dark beans before I brew them in my super-fancy coffee-maker. It is a ritual I follow because I am obsessed with fresh coffee.
And it’s such a pity I can only enjoy the deep, earthy and rich flavors of coffee in the morning.–Hmmm. Or can I?
Just enough heat, just enough snap, just enough to push your taste buds OVER THE EDGE! And while the dry spices were doing their magic, I added a fresh selection of farmer’s market jewel: Radishes, fennel, baby carrots and fingerling potatoes all combined to work magic on my plate!
I was especially fond of these little carrots, which came with a huge bouquet of carrots greens still attached. (Those greens are currently enjoying a drink of water standing straight up in a vase and looking oh, so gorgeous.) I like to leave a little green on the carrots when I roast them. It is an elegant way to make your meal just a little more appealing and fresh looking.