Monday 14 September
We were preparing to welcome Steve
and Caroline on their college-exploring trip across Ohio. And there's nothing like a long-stewed pulled
pork (first cooked just over a week ago) to keep hot and ready until the guests
arrive.
For a vegetable, we picked an
armful of slightly tough and moth-eaten kale from the garden, and inspired by
this recipe, made a batch of creamed kale - with real cream, not
bechamel.
For dessert, we finished off
Susan's delicious lemon squares - which we wouldn't offer to just anybody, but
these are family.
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