Nov. 2: Endive, ham, kaas

DINNER AT HOME AGAIN: Anneke wrapped cooked endive heads, each the size of a sparrow, in sliced ham, laid them in a pyrex dish, and covered them with slices of Beemster cheese, then put them under the broiler. With them, mashed potatoes sprinkled with paprika and also set under the broiler for a moment.
Dessert: pears cooked in red wine and a little Port, flavored with cinnamon and a small spoonful of sugar.

Red wine from Provence