Do You Make a Pretty Plate?

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My husband jokes with me about what have come to be known as “beige” meals. You know the ones: grilled chicken, brown rice, and steamed cauliflower. While it’s a balanced meal, all things considered, it also lacks color. And for some reason, that makes a difference.

On the other end, we laugh about the gratuitous garnish: the bit of kale, sprig of parsley, or slice of orange that a restaurant adds to the plate as a decorating accent. Though, I have been known to chew on a bit of parsley as a breath freshener after a particularly spicy or garlicky meal, these garnish serve no purpose other than to add color to the plate.

Appeal to all the senses.

While I am certainly no great food stylist or food photographer or gourmet cook, it does matter to me what the plate looks like when I dish things up. I like to serve a pretty plate. In fact, I think if all our senses are being positively stimulated at dinner, we will enjoy it more.

Hop on over to Food Your Way for the rest of the story….

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. Hubby and I also try to avoid the dreaded “beige”. It amazes me how many people on the “make me healthy” type shows eat a beige diet.
    So, I try to serve up something colourful most days. We love peppers, onions, tomatoes so they add a lot of colour and flavour too.

  2. One of the reasons that Japanese food is so appealing is that it is pretty, too! Whenever I realize I’m doing the ‘beige’ thing, I try to at least add some sliced tomatoes or a fruit salad.
    PS–your salad plate is beautiful!

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