Monday 10 February
We re-cooked the four duck legs
and scraps from Wednesday's roast ducks, using garlic and anchovies in
the sauté, and adding olives at the end.
Served them with steamed purple
broccolini and sliced marinated beets. I
know we're trying to have simple meals every other day, but even our simple
meals can't help but get complicated, considering the leftovers we're
generating.
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