Sunday March 18
Spring is definitely springing, so we want green things and fresh flavors. We were attracted by crisp little bundles of watercress at the Nice People's stand at Findlay Market yesterday, so while we waited for the corned beef to boil, we made a potage au cresson.
The next day, it was so easy (for Holt, that is) to ladle it into bowls, marble it with cream, and enjoy it as a first course.
For protein, just a simple omelette, filled with cubes of ham and manchego cheese. It's a spring tonic.