Thursday 18 February
A sheaf of purple asparagus was
crying out (faintly, from the fridge) to be roasted. After our veal fat-fest, we thought that
fish could roast well beside it; and it might be nice to coat the fish with
pesto, to keep it moist and give it flavor. So we got out a packet of
barramundi, not realizing that we had done just the same thing only two weeks
ago.
So from the depths of the
freezer, Barbara chiseled out a forgotten container of garlic scape pesto (made
with pistachios), thus saving us from the shame of exactly repeating a recent
main dish.
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