21 January 2010 – Moro omelette and a most excellent salad

D found a recipe for an omelette in the Moro cookbook. Moro is a restaurant in England that specializes in Spanish cooking. The omelette has zucchini (salted and let to sit), toasted pine nuts, and a pile of herbs: mint, parsley, and dill. There is sumac sprinkled over the top. It was quite delicious, and very interesting! I toasted up some of the last of the bread (it will still serve for lunch tomorrow) in the toaster oven.

Moro omelette and satsuma/frisee salad

D is a salad genius, and he did it again. Found a cheapo bag of frisee and watercress at the Bowl, and built a salad with pecans, satsuma mandarin sections, and peelings of an aged gouda over the top. The dressing he made for it was a simple vinegar (balsamic) and oil.

We had a bottle of the Sam’s Creek Marlborough Sauvignon Blanc that we bought at Grocery Outlet, after the first one (recommended by the wine guy at GO) was so tasty. All in all, an excellent dinner!

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