Saturday, July 27, 2013

A Fine Frittata


Tuesday 16 July
Thanks to Vernon's robot-coupe, which is almost the same antique vintage as ours, Holt whipped up a cold melon and nectarine soup with yogurt, cinnamon, ginger, nutmeg and clove
He then made a spectacular frittata with just-picked squash blossoms and amaranth, basil, onion, and some grated artisanal goat cheese made by Bat-sheva at the Abira rural beer joint, where we had tasters on arrival three days ago, and would go for dinner in a few days more. 
Dessert was just fruit: cherries and Vernon's fresh figs.  Again, that's all you need.

No comments: