I found an amazing recipe in the NYT for a potato gratin with leeks and Gruyere. I bought all of the ingredients, and then promptly forgot about it.
The leeks got rotten quickly and I threw them out. They're root vegetables! They're not supposed to rot!
I'm eating the Gruyere now with a glass of Magellan Gin. I'm not sure that it's the ideal pairing, but I love it.
Now, I have to figure out what to do with the ton and a half of potatoes.
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