Food & Wine

wood, chrome, leather, soft surfaces:

HOWEVER

As we all know, meals can come in a white plastic foam clamshell, or served on a silver platter, 

or on an irregular slab of stone; 

with secret sauce, Bordelaise, or mushroom foam.

But I would like to advance a contrary point of view of food luxury, that of the Locavore. 

Meaning that necessities (in this crazy, tech-driven world) if done right, and fresh and local (taken for granted in generations past) can be just as much LUXURY as elaborate preparation.

For example, yesterday we gathered a dozen or two fresh oranges from a neighbor's tree. And we juiced them.



There is nothing so sweet (so LUXURIOUS) in the morning as freshly-squeezed orange juice (no matter what those big co-ops say on television advertising), because the labels say it all  

"Juice from concentrate from Brazil, Mexico, Israel, Florida, California, etc."



(Sharp-eyed observers will notice two drops of sunflower oil)