Sunday 22 March
There had been so much food on Saturday that Holt didn’t feel the need to proffer the traditional accompaniment to prime rib, but a cupful of dripping and gravy was too good to waste. So we had a Northern Dinner: Scotland (scotch broth) made in the slow cooker and Yorkshire pudding. Holt used to make Moosewood’s “Custardy Popovers” all the time, so that, like Spaghetti Carbonara, he first met up with certain classical dishes in vegetarian avatars.
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