Saturday 6 September
Our impulse is to cook swordfish
with Greek seasonings, but we noticed that our dill plant is flowering, and
will soon go to seed and disappear.
So
we made a compound butter with chopped dill fronds, grilled the swordfish
steaks on the grill pan, and prepped a half lemon to squeeze over in case it
needed it. Which it didn't.
On the side, a big bowl of the
kale salad we (and apparently all yuppies, some of whom have named their
children Kale) love.
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