It looks fine. Who doesn't love red sauce on a plate? It's kind of reminiscent of blood, right? Mmm, vampires...anyway.
I did actually eat this. But it had this really weird, kind of bitter, kind of sour flavor that just wasn't working.
The problem here was that I tried to combine two recipes from memory. And since I've been spending all of my free time studying for a meeting planning exam and not a cooking exam, there isn't a lot of space left in my brain for ingredient measurements. Sure, I can tell you how far from the edge of the table the utensils should be set (1 inch), or how much space a place setting takes up (24 inches). Or how to use a spreadsheet control report, or create a zero-based budget. But I cannot tell you how much lemon juice was supposed to go into this.
The answer: far less than I used. Way less than half a lemon. Probably absolutely NO lemon, from what my taste buds told me.
And I really like sour food. And sour drinks. So when I was throwing in balsamic vinegar and lemons, I figured it would all go really well together.
Turns out, I was wrong. So wrong that there is no amount of raw honey or agave or sugar or pixie dust that was going to save this.
Thankfully, I only drizzled enough on here to take a picture and not enough to kill the cheese or baby greens. Because we already know how cheese and murder go together.
So it's back to the drawing board for this. And back to trying to remember the difference between a colloquium and a symposium. And what the heck VAT is...