Lessons learned:
- If the herbs are big enough for my husband to pick out, he'll take the time to do it.
- Sophie loves these egg rolls. Thank goodness!
We've been eating outside lately. The kids eat at their little table in the grass, and John and I sit on the futon couch that we never ended up bringing back inside. It's nice to get out of the heat of the kitchen after I've cooked in it and sit under the fans we have on the ceiling of our back porch. After being sick so many days, it's also nice to get some fresh air.
You know, the only thing that seems slightly odd about this pairing is the soy sauce in the egg rolls. Next time I might just replace it with extra broth and layer some brie into the rolled crepes. Why didn't I think of that last night? I even have some brie!
On the other hand, everyone loves these eggs. It's hard to want to mess around with that.
French-Style Rice Salad (adapted from HTCEV by Mark Bittman)
Long-grain white rice, cooked and cooled
Green beans, trimmed, cut into 1" pieces, and steamed briefly
Radishes, halved and sliced thin
Carrots, shredded (I only had teeny tiny baby carrots, so this was annoying even though it looked pretty)
Slivered almonds
Fresh tarragon (didn't have any, so I used some lemon thyme from my garden instead, which my husband picked right back out)
Chives
Citrus-champagne vinaigrette (made from citrus-champagne vinegar, a Good Seasons dressing packet, and olive oil)
Salt and pepper, to taste
Toss all ingredients together in amounts that suit you!
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