An unusual recipe from the NYT for lemonmint potato salad-- about as different from the mayo version as you can yet. It calls for the juice of one lemon and half cup of olive oil, which would have been swimming in dressing.
The NYT food editors tend to have a heavy hand with ingredients. I cut the recipe in half.
To go with, thick grilled pork chops. No leftovers.
I invited a friend over for coffee today, thinking we could sit out on the deck. Ha. Pouring rain this morning, so the living room it is.
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