So, I started out making my truffled cannellini mash for the week, but decided to add a couple of different flavors and texture - some crispiness and savoriness with green onions, and some saltiness with anchovies. What's not photographed is the truffle oil and salt, but this was an experiment in photographing fresh ingredients, as much as it was cooking. Rookie mistake? Yes. But you have to start somewhere.
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