Sunday 21 June
We didn't realize it at first, but we've been acquiring
ingredients for the Vietnamese sandwich known as banh-mi.
Barbara had bought
a dollar daikon from the Farmers' Market, and grated it up with a few carrots
to make the classic pickled slaw. There was literally a bushel of
fresh crisp lettuce in the garden, as well as a forest of cilantro going
gradually to seed. And of course, there
was still a mountain of pork shoulder begging to be sliced.
Normally this would go on a
baguette, but what we had was Holt's pane
pugliese. Once slathered with
soy-accented mayonnaise, it did the job.
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