Tuesday 28 October
In fact, the kale and the dressing
were much like those we made the Saturday before last; kale keeps quite well if it's
washed, de-stemmed, and stored in the crisper with a damp paper towel in a
plastic bag. But this time we tarted it
up with avocado, anchovy, artichokes, and... olives (the only things that didn't begin with
"a").
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