There seems to be something of a theme in the recipes I've got going here...I guess you'd call them 'hearty'.
Not that I have a problem with a light salad, but it doesn't necessarily convert very well to flow chart.
- Take leaves.
- Wash.
- Apply dressing of choice.
- Eat.
See what I mean?
Hmm. This is probably a primeval instinctive reaction to 6 months of winter, and I dare say with some sun on my face this will be reflected in the offerings on here in the not too distant future. For the moment though I'm still deeply immersed in creamy, garlicky yumminess. And for anyone roasting up a lamb for Easter, it's the law to serve it with either a Tartiflette, or it's not too bacony cousin, Pommes Dauphinoise.
Anyway, when you're eating this, just lie back and think of ski slopes. I'd normally serve a Tartiflette with a nice green salad, recipe for which...see above.
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ReplyDeletei have tasted better tripe. it would go better with haggis. wee jimmy
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