At 9/2/2020 09:56 PM, nathan wrote:
>We are not under confinement anymore, but I am still working at home, and the
>way the situation is developing in Spain, we may be headed for another
>confinement, albeit not as strict as the one in the spring. So we continue to
>cook at home for the most part, aside from the occasional get-together with a
>small group of friends and the very occasional restaurant visit (outside
>seating only). I have just added two dishes to the gallery.
>Pasta with onion and anhovy sauce?a very different way of cooking
>spagheetti?no tomoatoes, no oregano or basis, no Parmesan cheeese?just onions,
>anchovies and parsley. Incredibly simplle and delicious. This was the first
>time I made the dish, having just seen the recipe in The Guardian:
>Salmon roasted with Brussels sprouts?this is one off my favourites; I got the
>recipe from The New York Times a couple of years ago:
>Many of the recipes are here:
Are you sure you should not be writing for the New York Times Cooking section?
Themed Olympus Photo Exhibition: http://www.tope.nl/