Monday 12 January
Home at last, and it's hard to
follow the week of gut-busting absorption we had in New Orleans. So we went high-protein right past the place,
into Mexico, with this recipe.
We sliced the onions into rings,
to echo the squid; and scattered the dish with the last of the cilantro we
saved from the garden.
But the big secret was using a
half jar of David Warda's sofrito, so
fragrant and complex, instead of tomatoes.
It made the dish perfect.
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