Thursday, 6 October 2011 | 10 comments

Poires au poivre (Peppered pears)

As I get older, I find I’m trading the bold for the subtle, in terms of taste. When I first realized this, I felt boring. I picked up a patterned skirt in a store the other day, admired it; loved it, even; and considered buying it. In the end, it was a little sad, but I put that splashy skirt back on the rack, knowing I’d get more mileage out of something solid-black. This shift translates into food and drink, too. Where I used to love hop-bomb beers, I now seek out well-balanced, layered brews. In food, it’s no longer enough for a dessert to be sweet—I want it to be a sweet that’s worth my time. Something to think on.I’m starting to learn, though, that my growing emphasis on subtlety can be an asset. Everyone notices those sunrises where the sky is awash with fuschia or electric orange, but when I head out the door in the morning, I find myself meditating on the rich, individual colors that, a few years ago, just seemed like everyday, muted morning hues: dove grey, cashmere pink, and pale, Wedgwood blue. Aesthetically, I seek beauty that causes pause. In the kitchen, I crave food that engages the senses. In conversation, I want slow, spreading smiles. It’s the opposite of boring: it’s trading in the immediately stimulating for the steady burn. » Click to read more

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