8.20.2012
Fresh Eggs
Someone was
nice enough to give us a bunch of eggs from their farm today.
Initially I was going to make a tart with tomatoes, goat cheese and rosemary that was recently featured in the NYtimes.
I had such trouble with the crust that instead we winged it and made a
soufflé
frittata that was a sort of hybrid of recipes.
It turned out surprising well. R
eally
tasty.
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