Preserving lemons in salt like they do in Morocco. One must be very resourceful to deal with this year's lemon bounty. I've never tasted preserved lemons before, so I have no clue whether these are done correctly or not. My own dried oregano totally trounces the jar from the Spice House.
My impatience and laziness means the pie crust is too warm and squidgy. But that's okay. It's just messy and ugly.
Ugly crust has no affect on the tastiness of strawberry rhubarb pie.
A lovely pine nut basil pesto. And a killer spicy chimichurri sauce. I've forgotten which is which, so there may be culinary failures in the future.
I'm growing heirloom watermelon radishes in addition to the normal purple and pink ones. How awesome are those colors?
Rhubarb sorbet in the future. I love rhubarb.
Chard stems roasted over piperade, and drizzled with vinaigrette. Similar to the insanely complicated rat-patootie dish from the Pixar movie, but with only 5 minutes of effort instead of 5 hours. A little casserole ugliness is an acceptable tradeoff for 5 hours of my life.
1 comment:
I am in love with those radishes!
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