Last night's dinner was a little off-putting. It was delicious, but somehow the whole meal was basically beige. Every bite was wonderful, but the plates just looked blah. Ever have this happen? We had felafel (brown) in whole-wheat pitas (brown) with curried yogurt sauce (yellowish), shredded lettuce and red onion (on the inside so the color's didn't really show, and they were covered by the sauce). Alongside I served roasted vegetables - potaotes (red skinned, but overall looked white with some brown crispy parts), cauliflower (white), and acorn squash, which came out a disgusting brownish color like baby poop, not it's usualy lovely orangy squashiness. I also made an Egyptian salad called michotetta (sp?), which should have provided some color contrast, since it consists of chopped tomatoes, ccucmbers, and scallions, but the dressing is feta cheese, oliver oil, and lemon juice whizzed in the blender, so lo and behold, the salad was white. And of course, I prefer salad in a side bowl rather than on the pate, to keep the dressingh from running all over everything else. So the plates were definitely brown, beige, and white. And there was a fresh caramel cake for dessert. Surprise! Golden brown! When I planned the meal, I envisioned the bright orange squash looking lovely; the red onions and tomatoes and lettuce and cukes all contributing a lovely note of freshness and color to the dinner. Aestheitcs really are important to the palate. The tastes were wonderful, but next time I felafel, I'm gonna have to do something different. maybe something as simple as adding carrots and green beans to the roasting vegetables.