Saturday, March 17, 2007

A menu from March 2007

Spring lamb, probably simmered with pomegranate molasses and saffron, romaine lettuce with peas, zucchini and mint braise, artichokes, fiddleheads and/or ramps if I can find them, some wild mushrooms. Passionfruit Pavlovas for dessert. Think a spring forest foraged dinner, if one had to do such things these days.

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