Eastside Road, October 13, 2010—
CHICKEN STOCK FROM the refrigerator, a few vegetables from the farmers market, and some leftover pesto. A little chard from the garden, and a few potatoes, too — last summer I cut a potato into quarters and four plants came up nicely. With that, some toasted bread, rubbed with garlic and drizzled with olive oil. We ate rich yesterday; today's a frugal day. Both are good.Nero d'Avila, Epicuro, 2008
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