Tuesday June 17
Just a simple T-bone, defrosted and pan-fried. In another pan, the lovely slices of portobello, sautéed with extra-virgin olive oil along with a crushed clove of garlic (later removed) and showers of fresh garden thyme. And sweet garden peas, this time in their snappy pods, just boiled for a couple of minutes until tender. And they so were
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment