Janet -
Sounds great. I'm in the process of racing the first frost to our home garden raddichio which, strangely, is coming in now - your recipes and Raddichian verse are an inspiration (flecks of prosciutto help also). Here's a veggie one for you:
<u>Transforming the Ordinary</u>
Just take some brussels sprouts
and rub their little snouts
with kosher salt and olive oil.
Then roast at four-five-oh
for half an hour or so
(Balsamic is a perfect foil).
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