Friday night dinner: buffalo mozzarella, cherry tomatoes and three spikes of early chives from the recommissioned little coal scuttle on the roof beside the terrace. And a Cotes du Rhone and hot little olives from Sahadi. And later some lamb ribs, but that's another story...
Today's lunch. The rest of the mozzarella and tomatoes, and the thinnings from my mizuna crop. Peppery and green - in a warm spring day.
The mizuna making their first little serrated leaves. They need more thinning.
Ah, those colors... It's the greatest red.
ReplyDeleteYes...something about it relaxes me. I love it.
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