Sunday 18 August
There is still a giant chunk of last Sunday's roast pork in the refrigerator, with its juices all jellied to an amber
aspic. So there's nothing wrong with
just slicing it up, dressing it with its jelly, and serving a perfect summer
melon salad on the side.
Oh, and it uses up things we have
around, like Thai basil and lots of chiles (see yesterday's post).
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