Saturday 11 July
As part of the continuing
celebration of Barbara's birthday, we went to Graeter's in the afternoon to
share her free birthday sundae. She
chose our favorite summer peach ice cream, on shortcake with raspberry sauce, which
meant that all we wanted for dinner was something light.
Luckily, we had picked up a little
red snapper at Luken's this morning, so we cooked it according to Grace
Parisi's method. Previously we had done Caribbean
flavors, so now we tried Mediterranean style. When it was done, Barbara flensed it
out and we each had a filleted side.
As a vegetable, we selected the
thinnest and tenderest of Barbara's fresh crop of green (and purple) beans, and
simply boiled them up for the perfect light summer meal.
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