When Is A Tomato A Rose?

My first tomato rose!!!

Really had to ponder whether or not to do a post about carving veggies.

Didn't seem hardly newsworthy--but it was a part of my day after a chock full morning of teaching. So if I had to do it, you have to read about it.

And besides, it was fun.

Thais are very big on carving fruits and vegetables. It is an exacting art form that we in the Western world probably lack the patience to even attempt--unless we're going for Top Chef of The Year. Food carving classes are extremely popular in Thai schools and people come here from all over the world to learn how to do it.

Actually, it's kind of a meditative experience to create art from food. (But since it's done with extremely sharp cutlery, you don't want to drift off too far.)

First, we made onion flowers. Then tomato roses. Followed by carrot leaves and a basket carved from a cucumber and filed with scallion flowers. (Did you know that if you soak a perfectly trimmed scallion in ice water, it will curl up into the cutest little curlicue flowers ever? No, I didn't think you knew that.)

If all this makes your heart beat a little faster, you need to run out and buy the sharpest little knife you can find and a great big bushel basket of fresh produce.

Be prepared to spend years getting your tomato roses perfect.

Helpless veggie victims awaiting the knife.

My first onion flowers. (Supposed to be lotus flowers.)

Jack peeling a tomato. Showing us how it's done.

Will you just look at those lovely carrot leaves?

Our masterpieces lined up to be admired.

I think I'm ready for Master Chef.