To clear my name, I feel impelled to keep a diary of the meals I make. I know it won't last long due to the joint tedium of writer and reader, but here's tonight: I made pesto from scratch from a smoky basil from the farmers' market, garlic, French sea salt and toasted pignoli, and served it genovese, with spaghetti tossed with slices of heirloom fingerling potatoes of a mix of colors, tiny green beans and fresh parmigiano. Simple but very good.
The only thing I burnt was overtoasting (not to death) the first batch of pignoli.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment