I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
Thursday, January 1, 2009
17 September 2008: corn fritters with broccoli
These fritters consist of separated, beaten, and folded-together egg, corn cut from the cob, and diced sweet peppers, with herbs. Then fry on the stove-top. Some of the corn pops from the heat: it's exciting.