Monday 8 April
We still had some roasted
vegetables (turnip, carrot, and shallot) from Easter Sunday to eat, and the
question was, what to eat them with? The
answer was, a pair of thick pork cutlets, dusted with coriander, cumin, and salt, and fried
in a pan. Oh, and we added some
asparagus, because we had some, and why not?
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