Last night, Johnny kept going on and on about how well put together dinner was... an artichoke pasta finished with sherry and porcini butter. Yes, it was.
Sunday night, I made an Olsen Farms rack of lamb (WOW) seared and slathered in mustard and seasoned breadcrumbs and baked at 450 for 20 minutes. Too rare for J.
On the side: Brilliant puzzle. What is it? I asked Johnny. Apples? he guessed. Pears? Nope, not even close. Salsify. A stunning recipe from my friend Martha Foose from her upcoming book, A Southerly Course, which I love at least as much, if not a little more --- no, wait, I cannot pick a favorite --- than her James Beard-award-winning debut, Screen Doors and Sweet Tea. I was there in New York City the night Ms. Martha won and my deep regret is that I did not go out with her to celebrate. Next time for sure!!
I truly believe salsify is going to blow up big. Try it! It's like a parsnip on steroids. YUM!!
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