march ushered in warmer evenings and allowed me to set out tables and chairs for an alfresco supper featuring dishes from the future good girl dinette menu:
starter
fried tofu dressed with scallions
main
vietnamese braised pork (or cauliflower) on jasmine brown rice, thai broccoli sauteed with sesame oil, & daikon-turnip frittata
dessert
almond gelee with blood orange syrup
fried tofu dressed with scallions
main
vietnamese braised pork (or cauliflower) on jasmine brown rice, thai broccoli sauteed with sesame oil, & daikon-turnip frittata
dessert
almond gelee with blood orange syrup
No comments:
Post a Comment