For my French meal a few weeks ago I made lustrous pea soup. Easy and stunning. And asparagus almondine. Whatever that means.
What sticks in my craw, though, is that later I discovered, sitting idly on my counter, the chives (from my garden) that I’d neglected to put onto the galettes. Sure the galettes were pretty enough but everyone knows that a couple of chives on something take it from pedestrian to glamorous.
I don’t know why I have such a problem with garnishes.