Sometimes when playing with ingredients like crayons the picture is determined by what colors first capture your fancy. Today past flavors and a quick glance in refrigerator brought together a classic, well sort of. Smoked peanuts ground to resemble cous cous, cocoa miso frothed with butter, mallow root puree dried like a chip served with texas toast wrapped white asparagus roasted in butter and served with broiled quail. The flavors came from the great flavor of chocolate dipped in peanut butter and served with broiled marshmallow. Here we went savory.
