Bits 'n' Bites

With salt, without salt, in the form of nut butter, or just like that. Nuts don't really need much tinkering. But just pop them in the oven, and new flavours arise, the nutty becomes nuttier, and the crunchy becomes crunchier. I wrote a new post on Substack about nuts, roasting them, and some ideas/recipes for how to use them (besides just wolfing them down).

New Substack post: A traditional restaurant recommendation in Manarola (Cinque Terre), Italy

parquet rhubarb tart

#throwback to the sienna tones of Pollenzo