Since it was too hot for real cooking we did a big salad: greens, shredded carrot, cherry tomatoes, lightly steamed cauliflower, gruyere, and some cold cuts (roast pork and ochsenmaul). As dressing I made a basil-chive vinaigrette. This combined with some good bread made for a very nice meal.
What to Cook: What to Cook This Week
11 hours ago