Keiran's World World by word by word

Sauce for the sauced

Blanquette de Limoux
In the midst of pre-supper aperitifs, she turns and pours half of a glass of blanquette of Limoux into a tumbler on the table.

“We must keep some for the gravy,” she whispers conspiratorially, in response to his raised eyebrows.

He giggles.

****

An hour later, when he is preparing the evening’s salad, she notices that he is trying to peel the carrots with the non-blade side of the veggie-peeler.

****

Chicken marinated in balsamic vinegar with fresh herbs, served with a Dijon and blanquette sauce, herbed rice and a green salad of (at last!) carrot curls and tomatoes.

So Day 2 in Paradise wound down.

 

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