Sunday 26 July
Barbara flew back home, and to welcome her, Holt
prepared his classic chiles poblanos rellenos, stuffed with just shredded coljack cheese.
They paired with tomatillo
and heirloom tomato pico de gallo, made using the last of the feathery cilantro from the garden. A fresh crop is already popping up, though; in our garden, cilantro is a beneficent weed.
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