Food, cooking, and travel
We eat a lot of vegetables at Chez Kilt. Our typical dinner is a protein and two veggies, and we’ve adopted the European custom of eating a salad at the end of the meal (usually instead of dessert). All the usual health considerations apply here, but …
The title of today’s post is a little ironic. We’re back in Philadelphia and for our first meal after coming home, I prepared a roasted dorade (sea bream) accompanied by corn on the cob, coleslaw, and a green salad for desert. As my true love …