![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHFwATndOIGc79zt7QC2pBDEZ7B_V-ExL4hPMtZzRuguOEek0Dv8Z2bY5rONgt9Miu6y_gqXEgKsyP7-IcIrdvJkf-4OLhmzvbOz7bz6_0F3xHMw2rLZIJZSYtcWiXjXo-iaYtjLPKO2l/s400/Borscht.jpg)
Winter supper:
The beautiful beets were turned into borscht: thinly sliced onion sauteed with rashers of pancetta, grated beets, the leaves, chopped, some cloves of garlic, a bulb of fennel with leaves, chopped, a carrot, sliced, juniper berries, peppercorns, a little sugar, 3 Tbps sherry vinegar and about 8 cups chicken stock. Lemon juice at the end.
Greek yoghurt with some crushed garlic stirred into it, to top it off.
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I just remembered (out of nowhere)a piece of wisdom I think I should share with you:
ReplyDelete- What should you do when your husband is running in zig-zag in the garden?
- Keep shooting.
Love, your Sister-In-Law
Lol!
ReplyDeleteI just ate my first persimmon yesterday....who knew how tasty they were...
ReplyDeleteI wish I could come sit with beautiful Estorbo...alas....it is too far...
You photograph food so beautifully. I just *can't* seem to get the hang of it....sigh...
ReplyDelete