Basic food one can make...food to warm the heart.
I´ve stopped trying to analyze why the penchant for homemade food. Needed a hobby. The best ones are the ones you can eat. So there. Of course it´s easier to just buy. Infinitely. But it tastes better when you make it. Infinitely.
Homemade pasta... spinach tagliatelle...easier than you think. YouTube can be a good school for simple stuff. And the tomato sauce that went with it was easy as well. No, not San Marazano. Our tomatoes here are just as good. Hope my Italian friends will not scoff at this last comment.
The cheese was sheep´s milk. My first attempt at a rennet-set cheese. I let it age in the fridge about 2 weeks. I have a long way to go with the cheese-making thing. So it´s now in the back burner...or somewhere...
Aside from the obvious correlation between this and painting, you know, sensual appeal--the eyes, the smells, touch, etc... there is the more basic, primordial instinct that usually is the link that joins art and gastronomy.
And how much heart is put into the making of each is immediately evident in the result.
A very interesting book on the two subjects. I believe there is a recipe for ali-oli in this book that uses 7 or 8 cloves of garlic, if I´m not mistaken.... Like I said, "...the smells..."