Tonight’s dinner for one:
--Lamb sausage with fennel seeds, kalamata olives, artichoke hearts, and feta, seared all nice and golden and shiny in my beloved Wagner 9” cast-iron skillet
--Salad with baby lettuces from last Saturday’s market, shaved fennel, and thinly sliced cukes, dressed with mustard vinaigrette
--Tall Grass Bakery pain au levain
--And for dessert: 85% dark from Paris, along with
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