This morning we woke to a frozen world, a thick layer of ice crusted over the remains of the garden. Aki took the opportunity to snap a few pictures of our rosemary, caught Han Solo like, in its frozen state. Irony is the images reminded me of Grant Achatz's spring thaw dish, eucalyptus. Clever how cuisine and nature can be woven so seamlessly together. While we did not clip our rosemary and allow it to thaw in a glass to taste the liquid, the ideas of freeze, thaw, and the in between state became highlighted. We also began to wonder, what if our frost was flavored? It could be flavored by what it froze upon, as with the rosemary, and by the type of liquid frozen. What if our frost was made of tea? What if it froze on wood? What if it were tequila and orange flavored? Now the ideas are flowing. Freezing liquid, ingredients frozen on, incredible flavors waiting to be released. The only question is what will happen next?
