Extra-small oysters from Hog Island; vegan tomato gratin from Chez Panisse Vegetables.
Subscribe to:
Post Comments (Atom)
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.
No comments:
Post a Comment