Flower- and star-shaped vegetables make everything more fun
). I’d argue their value is worth more than that though. The prospect of cute garnishes pushes me to buy more crunchy vegetables and gives me something to do with the carrots and cucumbers that would otherwise sit ignored in the fridge, waiting for inspiration.
I’ll admit that the thing about cutting your food into shapes is that there is no real reason why you’d everto do it. It takes barely any time to put butter and radishes on bread; it indeed takes time and effort to puton bread. And of course, once a bite hits your mouth, it doesn’t matter in the slightest how the components were shaped.
But I like cooking the best when I can spend time with it: when I can take a real lunch break, put an audiobook on in the background, and treat making a meal as an intentional pause from my to-do list. Lunch is another one of those daily drudgeries, but the act of stamping shapes out of my food requires taking a few more seconds to pause and breathe.
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