Saturday, November 27, 2010

Happy Saturday

To me, there is nothing more sublime than a lunch composed of preserves, meat and bread. Today saw thinly sliced roast pork, with just a gossamer whisper of soft fat, slivers of crisp honeycrisp apple and Scottish caramelized onion chutney top several plain crackers. The crackers were the perfect foil to all the sweet, spicy and rich flavours.

I only wish I'd remembered about the small wedge of Bleu de la Moutonniere cheese tucked away in the corner of the fridge before I'd eaten.

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