Tuesday 2 October
As we said, we didn't have time to
finish our beautiful Julia Child pot roast yesterday, so we roasted the meat
for three hours, chilled it overnight, and did the vedge today.
Participating baton-pared
vegetables were turnips, parsnips (which stayed very tough - maybe we'll do discs
next time, to cut down the long sinews), carrots, potatoes, and whole little torpedo
onions. It was a savory dinner, with
abundant leftovers for the future.
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