Chopped salad, more or less from Smitten. With the provolone and the salami, I wouldn't exactly call it a nice light salad (more of a bowl of cold cut grinder), but it is delicious. I also made a focaccia to go with it. I used the recipe from a book I own called "Hot Bread Kitchen". I have apparently made that recipe before because there was a bookmark at the spot? Worked perfectly, in any event, and was a good accompaniment.I was just feeling giddy that I got away with making bread, right under Jason's nose.
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