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16 hours ago, Duvel said:Veal cutlets and tomato-edamame salad with burrata
Interesting that you call them cutlets - they appear to have bones, and I've always associated cutlets as boneless things. But butchery is obviously different in different countries.
Pork stir-fried with a Szechuan style sauce, along with the only vegetables workable and in the fridge - peppers, celery, carrots, scallions.
And a NY State Finger Lakes Riesling to go along.
16 hours ago, Duvel said:Veal cutlets and tomato-edamame salad with burrata
Interesting that you call them cutlets - they appear to have bones, and I've always associated cutlets as boneless things. But butchery is obviously different in different countries.
Pork stir-fried with a Szechuan style sauce, along with the only vegetables workable and in the fridge - peppers, celery, carrots, scallions.
