Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine.
1 month agoby jonell_gallowayMy hair was going from pepper to salt. In the beginning, it was golden like corn tassels and as straight as grass. Then thickets of dark-chocolate brown, so thick that my mother fretted and cried along with me as she tried to remove the tangles. When the sun shone, there was auburn. In time, the white started to slip in like a visitor who came in with the moon, and stayed on, leaving a light silvery halo around my face as I looked into the peeling silver mirror in the morning light. The salt has now gently kissed my brow
4 days agoby jonell_gallowayEven though I try to cook the food of the place I'm in as we move our suitcases from one place to another, I never stop cooking pasta. The summer has been long in Europe, and we still have tomatoes and herbs galore, so I'm still making pasta with tomato sauce. Last night I made pan-grilled tomato sauce using red, yellow and green tomatoes and topped the pasta also with a pesto-like sauce of mint, parsley, walnuts, and aged Comté cheese.⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #feedfeed#lifeandthyme