or Connect
New Posts  All Forums:

Posts by mgm9128

Only love, old sport.
you slay me, edina.
Borage in my garden. I happened to snap the photo just as a breeze of wind blew the flower out of its bud.
I generally use white balsamic, in most cases. I have taken to adding plenty of herbs to my salads: marjoram, savory, tarragon, lovage, parsley, basil, etc. You just want to pay attention to the proportions, and have a nice blance of bitter and sweet.
I do not know that pomegranate molasses ever was in vogue, nor am I aware if it still may be, so I cannot answer that question. The vinaigrette on that particular salad was a combination of barolo and balsamic vinegars, chopped truffle and olive oil. I occasionally use an exceptional raspberry vinegar from Germany, which works well on arugula salads.Stuffed calamari in a fava bean and arugula pistou
Herb salad from my garden
Beach season.
Their stems, as well as mushrooms, onions, a reduced mushroom jus, egg yolk, olive oil and parsley. The sauce is caramelized celery root, onion, tomato, garlic, parsley stems, white wine and mushroom stock.
Stuffed swiss chard
New Posts  All Forums: