Wednesday 2 April
One of our habits now is to break
down a larger piece of protein, whether pork, beef, chicken, or lamb, eat or
freeze one part, marinate the rest in wine and aromatic onions for a day, then
stew it up the next day or whenever there's time, and add the vegetables on the
day we eat it.
Today's version was pork, stewed
up with carrots, potatoes and mushrooms from today's Greenmarket.
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