Monday, March 3, 2014


Eastside Road, March 3, 2014—
WELL, CALL IT a gratin, though in fact it hasn't been passed under the broiler.

It's left-overs, is what it is: leeks, potatoes, a couple of spicy potato-and-pork sausages cut into slices. Crimini mushrooms that were not leftovers but carefully selected for the occasion. Olive oil, salt, pepper, and cooked in the oven.

Come to think of it, next time let's strew some breadcrumbs on top, drizzle a little oil on them, and pass it under the broiler: and it will be a gratin. We had it for dinner last night; it was even better tonight.

Green salad afterward, and cheese…

Rouge du Var, "La Ferme Julien"

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