Wednesday 29 January
We just sliced some leftover pork
roast from Monday, and heated it up on top of a pan of sliced fennel braised in
white wine.
And there's still a lot of pork left...
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The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2014
(372)
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February
(27)
- The Cambridge Chop House
- Roast Lamb and Root Vedge
- Frittata and Chocolate Cake
- Pork Chops and Courgettes
- Valentine Puttanesca
- Sausages and Mushroom Mash
- Spouse's Dinner after Spouses' Lunch
- Lamb Stew
- Duck Leg Delight
- High Table at Brasenose
- Dinner at Diane and Dag's
- Duck Broth with Sausage Tortellini
- Sliced Lamb and Salad
- Double Ducks
- Trout Salad
- A Treat of a Freet
- Trout with Bacon, Onions, and Peppers
- Legolamb (a little-known Tolkien elf)
- Sliced pork with Beet Salad
- High Table at Hogwarts
- Pork Roast with Braised Fennel
- Penne ai Quattro Formaggi, Pomodorini e Basilico
- Roast Pork with Onions
- Gee's, Oxford
- Salmon with Guacamole
- Braising Steak en Daube
- Burns' Supper at Wolfson College
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February
(27)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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