Decided to make a fava bean "cream" this weekend, a la Eugenia Bone, although I halved the recipe since I really couldn't deal with shelling 8 lbs of favas. The cream is a lovely color - the green of the hills after a proper rainy season here in Northern California. Can't wait to try it on a nice piece of fish, or even in a pasta!
It was a summer-like day here today - and after taking advantage of the great outdoors and drinking in several gorgeous bridgeside views, I came home and made us a lentil salad with hard boiled egg, goat cheese, and a dash of Slow Jams' bacon onion relish. It was the perfect warm weather dinner, and I hope the sign of many to come this summer.
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Random thoughts about preserving and stocking a larder.
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