Holiday Brunch

Sorry to report, but Victor has now received an offer I can’t refuse. He’ll now be my personal chef. I know his previous employers will understand when they see what he did today. In a rare holiday off, he slaved away to make lovely dishes while I slaved away racking up billable hours.

For brunch, I was treated to an amazing frittata of zucchini and pomodorini, with onions and garlic. And a little salad of broccoli, golden beets and lemon cucumber.

And then, for dinner, he presented an amazing repast: curried tomato soup with aromatic quinoa, and homemade potato chips. The tomato soup marries the sweetness of the tomatoes, sauteed onions, garlic and homemade veggie stock with the pungent spice of ginger, star anise and cinnamon.