Tag Archives: food colors

Color Me Blue – or Blue-ish Green

We’ve just completed a paint job on our house.  We went whole hog (see more about whole hogs in this recent blog).  After 20 years, it was a needed, but it wasn’t a fun experience.  I have new respect for painting contractors, especially ones who routinely deal with home-owners who have seriously strong views on color.  In fact, our contractor said that some folks won’t use a color if they don’t like its given name.

Screen Shot 2018-09-15 at 5.28.56 PM

Just a few of the colors we were experimenting with

We ended up with “Silhouette” siding, “Cracked Leather” window trim, “Reid Brown” and “Warmed Cognac” on the overhang.    We needed warmed cognac – and lots of it – by the time the colors were picked.  In fact, I’d consider painting the whole house in cocktail colors and toasting with a matching stiff drink when each color went on!

Screen Shot 2018-09-25 at 10.00.55 AM

I could totally see our house in these colors – plus, we’d have fun – rather than knots in our stomachs –  seeing the paint go on.

This agonizing over colors made me think of the importance of color in food.  Andy thinks this may be an existential issue – though neither of us has a clue what existential means (see today’s Andy’s Corner).

Screen Shot 2018-10-07 at 10.58.38 AM

Not sure these yellow-ish green – but delicious – Matcha Snickerdoodles have color appeal.

Screen Shot 2018-10-06 at 9.00.09 AM

Hasta La Bye Bye is a new drink on the Tacolicious menu – with tequila, pineapple, fresh lime, rum, gin, vodka, and blue curacao.  Yummmm??????

Perhaps my thought process was precipitated by the eggplant fritters I made for our blog on North Louisiana.

Screen Shot 2018-08-29 at 8.49.41 AM

After cooling:  eggplant fritters – made with baking soda

Normally I’m fond of anything blue-ish green – or aqua – or teal – but the blue-ish green in these fritters just isn’t appetizing.  Don’t ask for a scientific explanation as to what caused the color change because I have none.  But I did experiment and figured out that using baking powder instead of baking soda cured the color change.

If blue-ish green doesn’t work for food, what colors DO make us salivate?  Red and orange are great eye candy 🙂  Dark green (especially as in overly-long-cooked green veggies) not so much.

Screen Shot 2018-09-25 at 9.38.36 AM

Long-cooked collard greens

My mother was a great believer in fancying up every color-needy dish with some sprigs of fresh parsley – definitely a bright green!  In fact, at her funeral her grandson placed a few bunches of parsley atop her casket, as the finale to the joke we all made about her unbounded affection for the green stuff.

Screen Shot 2018-09-25 at 9.40.47 AM

I must have inherited a bit of that tendency, because Andy has to constantly remind me that using cilantro (I’ve branched out) and parsley on almost every dish gets very repetitious and boring.  But I refuse to give it up totally.  Take for example our recent meal of jook, inspired by our daughter Sara’s love of all foods Asian.  Had we not enhanced it with a little cilantro, a few sliced green onions, and a dab of – yes, reddish-orange hot chile sauce, it would have been pretty sad looking.  And, might I add, that bowl of jook was a huge hit with us.  It’s incredibly simple, tasty, and healthy.

Screen Shot 2018-09-15 at 2.45.21 PM

Jook – ungarnished

Screen Shot 2018-09-15 at 2.45.40 PM

Jook – garnished

My Bestie Carolyn just introduced me to a salad which is the perfect color combination to appeal  – red beets, orange carrots,  bits of golden raisins….and even a touch of parsley to get the bright green in there too.  It is absolutely delicious and even keeps well (both taste-wise AND color-wise) for a few days.

Screen Shot 2018-09-17 at 3.03.06 PM

Carrot and Beet Slaw = Colorful!

Click on Continue Reading for the two recipes.

Continue reading

%d bloggers like this: