Friday 6 March
Remember the half a red cabbage we
cooked on Monday? Well, this is what we
did with the other half.
Pasta with bacon, red cabbage, toasted walnuts, and rosemary is a rather
odd but pleasant combination, and this time we happened to have an abundance of
all the proper ingredients (though the rosemary was dried from last summer).
The
amount really feeds three rather than two, and we had plenty of leftovers for a
subsequent lunch.
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