Eastside Road, July 2, 2015—
HOT THIS WEEK! Too hot to think much about cooking; and I've been too busy to think about grilling. (Or even blogging, you may have noticed.) Today we settled for guacamole to begin with: I made it my usual way, chopping fine a mixture of cilantro, shallot, roasted Habanera pepper, and sea salt, this time adding three or four French breakfast radishes because they were there, then adding grated lime zest and blending the mixture with an avocado, moistening the result with lime juice and Tequila. No peas; no mango; decidedly no animal protein of any kind. This is how to make guacamole, as far as I'm concerned.
Afterward, fusilli with pesto — just basil, garlic, pine nuts, salt, olive oil, and Parmigiano. Green salad. Fruit, naturally; it's certainly the season!
Cheap Pinot grigio
☛Restaurants visited in 2015 are listed at Eatingday's Restaurants
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