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:
Post a Comment