We loaded up and headed to farmer’s market this morning. The goal was to score crepes, but alas, there was no crepe maker in sight. Instead we loaded up with various baked goods, a half dozen tamales, spinach, asparagus, and a loaf of pane rustico.
Tonight we’ll feast on on Nye’s sirloin steaks – already stored in the freezer – pomme de terre de le dauphin (a southern girl might call them scalloped potatoes, but made with gruyere cheese), the slender stalks of asparagus, and bread dipped in olive oil and balsamic vinegar.
Before dinner a couple of the kids are making a white cake from scratch. There was considerable discussion as to the proper frosting. One critter insists on white, the other demands chocolate. They settled on both.
I’m just hoping I don’t get stuck with the cleanup.
5 responses so far ↓
1 The Lorax // May 8, 2010 at 5:01 pm
Love gruyere. And on white cake, you gotta go chocolate, though I prefer carrot cake.
2 Cindy // May 8, 2010 at 5:51 pm
I’ve really become fond of it, too.
Every once in a while I worry about what I’m creating, though. The youngest asked if the cheese was Swiss or French. I explained it was Wisconsin, thank you very much. Having a cheap moment, I guess, but these potatoes will still be good.
3 Pat // May 8, 2010 at 6:29 pm
Enjoy! It sounds wonderful!
4 The Lorax // May 8, 2010 at 8:18 pm
Been meaning to ask, do you happen to have a gourmet mac and cheese recipe–i’ve tried a few and i’m still trying to find something better.
5 Cindy // May 8, 2010 at 8:36 pm
Nothing gourmet. My go to is from a Greek cookbook
in the Lent section. (It was in the regular part.) The cookbook is from a Greek Orthodox church in OKC. I’ll e-mail it to you in the next couple of days.Leave a Comment