NYT recipe: Arroz de Verduras

Recipe here.

Francis Lam: Having a Japanese knife makes you a serious chef

Francis Lam correlates the investment into good-quality and/or artisanal cooking tools with increased discipline and artistry in the kitchen, here. I am completely on-board with this concept. It is true for me, at least, to say that I can be slightly (slightly?) reverential in the care and use of my prized kitchen items, which inspire a kind of striving for worthiness, and for a process and product that fulfills the promise of such well-crafted tools.

What I am working on

is a recipe for a favorite simple supper. With photos. The trouble is, I never measure when I make this. It is definitely a by-the-seat-of-pants kind of thing, and when a recipe finally materializes, it should be considered a guide with room for wild manipulations. Last night, I made some progress toward quantifying ingredients. The photos were a dismal failure, though. Daylight is required.