Wednesday, November 26, 2008


Is it wrong to adore something just for its color (not to mention antioxidants and refreshing tartness)? They're so stunning I feel like stringing some into a necklace. As a kindergartner in Switzerland I remember eating braised purple cabbage just because it was my favorite shade of violet also on my little Birkenstocks. I'm just as mature today. Better get back to my beauties bubbling away on the stove.

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