Monday June 6
In celebration of of Sean O'Neill's PhD we had him over for a casual dinner. We started with una coppa di cava, peaches and domestic prosciutto. We had made an interesting-looking recipe from the May Food & Wine: Ottolenghi's chickpea stew. We’ve eaten at Ottolenghi many times in London (it’s our friend Elizabeth’s favorite neighborhood boîte and she knows from her boîtes) but the dish was disappointing. Despite having soaked the ceci overnight, and slow-cooked the bejeezus out of them most of the day, they came out very underseasoned and crunchy. Followed with Holt's meringues (crunchy in a good way) and fresh cherries.
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