Wednesday 29 May
Despite our vegetal trend in the
last couple of dinners, we couldn't keep our hands off the ribs from Monday
that David gave us, reheated in the toaster oven at 350ยบ for about 20 mins.
To accompany them in a completely
American way, Holt made traditional mayonnaise potato salad. He used cubed yukon golds, boiled with their skins
on in salt water, drained and tossed with a little white balsamic, then piled
on top of a stalk of finely chopped celery and some diced red onion. When it cools a bit, mix in lots of mayo and
a dollop of grain mustard, plus finely chopped mustard pickles. The pickles appeared on the table as whole
spears too.
And for drinks, beer is
traditional: we had black and browns, or a mix of oatmeal stout and Warsteiner
dunkel.
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