Friday 13 March
We still have fresh snap peas available,
and in the spring, peas and salmon are a New England tradition (we're not in
New England, but we're in favor of food traditions).
We defrosted a couple of salmon
steaks to dust with thyme and salt and pan-fry, while the snap peas were simply
boiled.
Since Holt needed two egg whites to
make granola tomorrow, he took the yolks and whipped up a batch of Hollandaise to lavish on the fish - oh, what a sacrifice.
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