Fruit

Eastside Road, September 7, 2015—

ANOTHER BOWL of fruit this evening: the Duchesse d'Angoulème pears poached in syrup with vanilla, a peach or two, and the last Flavor King pluot of the season, all made into a fruit compote. A very satisfying end to a light hot-day supper:

Frankfurter on bun with mustard, sliced onion, pickle relish
Potato salad
Green salad

Cook makes the potato salad thus: boil potatoes in their skins, cut into small pieces, toss with a light mustard vinaigrette, add chopped shallots, a little chopped onion, and chopped parsley.

Rosé, Château Guilhem (pays d'Hérault), 2014

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants