It must be spring–have you ever seen a dinner so green? We stirred a bit of horseradish cream into the stinging nettle soup and added plenty of extra pepper, as is our way. I put scads of shallot-y marinated fava beans on top of some extremely tender lettuce greens. Those made me swoon, no matter how much shelling and re-shelling they require. My dashing husband had the foresight to toast some whole wheat walnut bread. It was all so healthful I’m worried it was bad for us. Are we on the edge of overly healthful eating? I’m willing to live on this edge. This edge tastes good.
{ 2008 04 29 }
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