Sunday, July 18, 2010


There were steamed fingerling potatoes and blanched green beans tossed in olive oil lemon and salt...served with homemade take 1/4 cup fresh peeled garlic 1/4 tsp of salt 2tbsp of olive oil and blend in a blender until creamy...then you add one whole large egg and while you blend for two minutes you slowly add 3/4 cup plus 2 tbsp of it in a thin stream...and voila...aioli but im sure its not the kind the ladies and gentlemen of Provence was pretty good though!

Radishes and salted chive butter for toasts...the chives are from my garden...i wish the radishes were too!

Of course there were lamb chops...sorry lambs...but maybe you should consider not being so yummy...

A causal table setting...

A succulent cutting centerpiece...i wish i had that lunch right now because it makes me hungry looking at it...i posted the dessert earlier...plum clafoutis or flaugnarde...the choice is enough about this lunch right?

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