17 January 2012
“mystery flour” bread from scratch with butter
kamut spaghetti with arugula pesto
beets and their greens with vinegar, lemon and olive oil
Belgian endive and radicchio with shaved fennel and oil cured olives
tisane of lemon verbena
mandarins and thumbprint cookies with Jessica’s raspberry and fresh lavender jam*
*The lovely and talented Jessica Koslow, chef and proprietress of Sqirl, joined me in the kitchen to help with dinner; rolling out and shaping the thumbprint cookies that she filled with her delicious jam.