Woah.
I have just made an unbelievable salad.
I know.
It’s from Plenty (but I modified it; also, wow, the American edition of the book is actually prettier), and it was easy, and it is amazing. Vinegary. Broiled tomatoes. Sweet. Aaaah.
Tomatoes before broiling
(Also, I created a very deep gash in my thumb during this evening’s cooking festivities, and bandaged it up and went right on chopping. It was one billion percent my fault—I’m not used to using knives that can actually cut you and did something truly moronic, and cut myself right after thinking “This may not be safe”—and actually it was while I was chopping for things for r&b for lunch, not for this. But still. Also, no one wants another post about r&b, so I have to tell you about it here.) Continue reading
The Relatively Shitty Cook 