Eastside Road, April 27, 2014—
AFTER LAST NIGHT'S feast, a light supper seemed appropriate tonight. Besides, lunch had been heartier than usual: some sliced Gruyère on crisp rye crackers, celery stalks, a carrot, a tangerine…So tonight we made do rather splendidly with this chicken-liver mousse made by our friendly neighbor down the hill, spread on toast; and fresh chard from the garden, braised with garlic and olive oil and flavored with a little lemon juice.
And then, because you've got to keep up with the leftovers, a plate of barley pilaf from the other night, none the worse for having waited.
Rosé: La Ferme Julien, 2012
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