For a "what's in the fridge" dinner, had: sauteed green beans; steamed spinach; a saute of sweet peppers, onions, and Tokyo turnips; and couscous cooked with raisins and a little red wine.
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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.
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