Tuesday, September 8, 2009

Parmesan toasts

Portland, Sept. 8—

ONE OF MY FAVORITE THINGS: open-faced sandwiches made of good levain, a bit of olive oil, and slices of Parmesan cheese, toasted under the broiler. With them tonight, an interesting use-up-the-scraps salad: lettuce, the kernels of an ear or two of corn, cut off the cob; thin-sliced onion. A platter of sliced tomatoes sprinkled with chopped lovage. A plum upside-down cake with a scoop of vanilla ice cream on the side.
Sauvignon blanc, Patricia Green Cellars (Oregon), 2008


Nancy Singleton Hachisu said...

Yum. that's one of my favorite meals as well. I usually eat something like that when curry rice is on the menu with the boys.

Nancy Singleton Hachisu said...
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