Sunday, February 24, 2008


From February 16:

Above: penne with sae-songi-beosot that have been pan-fried in a mixture of butter and olive oil along with salt, pepper, garlic powder, and parsley.

Below: a simple salad of lettuce, tomatoes, fried onion sprinkles, and a dusting of bread crumbs. Dressing: olive oil, balsamic vinegar, salt, pepper, sugar, parsley, oregano, and basil, all blasted into harmony with the help of Max's amazing hand mixer, truly a gift that keeps on giving.

Sadly, no meat... and no cheese. The mushroom dish was great, but could have used a sprinkling of Gruyère.


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