We stayed home almost all day, enjoying having no plans. To celebrate, I made potato pancakes for lunch; they were the best ones I have ever made. Not sure why---the extra squeezing of the potatoes? Hand shredding? Using the electric skillet? Anyway, they were perfect. Yogurt subbed in nicely for sour cream. Dinner was cauliflower shawarma (NYT), that I made essentially as written; served with tomatoes, cucumbers, feta, cilantro, a drizzle of pomegranate molasses, and Jason's homemade pita. This recipe is so easy for so much reward, and feels quite virtuous to boot.
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