Saturday, November 23, 2013

Soup, Salad, Sandwich


Monday 18 November
Holt stayed home to work today, so in the intervals he could chop up the last harvest of our own wild and hairy garden fennel and subdue it into another batch of fennel vichyssoise.
To accompany it, our garden carrots went into a Chez Panisse Moroccan carrot salad.
And since we still needed some protein, we poached a couple of eggs and piled them on top of sliced Schad's ham on Holt's bran toast.  A dollop of Friday's sorrel sauce made them sort of Florentine. 
Soup, salad, sandwich sounds so blah; but it's mostly from our own kitchen and garden, so actually flavorsome and satisfying.

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