2016 April

Canal House Cooks Lunch: cheese toasts with chile de árbol flakes. Crossroads Bakeshop Italian bread + Bobolink Dairy cave-aged cheddar = heaven.

On April 27, 2016

Canal House Cooks Lunch: local asparagus, plump English peas, and radicchio in butter & olive oil with lemon zest and s & p. Verdure.

On April 26, 2016

Canal House Cooks Lunch: we thinned our radishes in the garden this morning then topped our avocado sandwiches with the tiny sprouts. Waste not want not.

On April 21, 2016

Canal House Cooks Lunch: canned sardines on good bread with Irish butter olive oil lemon juice cracked pepper and fresh chives. And a thimble-size glass of rosé.

On April 20, 2016

Canal House Cooks Lunch: a quick ploughman’s lunch of good bread and butter, Shropshire Blue, and prosciutto cotto. Now we are off to the garden to dig in our spuds.

On April 18, 2016

Canal House Cooks Lunch: braised Vidalia onions and fat, starchy English peas with a delicate beurre monte. Spring eating has begun. Joy.

On April 15, 2016

Canal House Cooks Lunch: a nice big spinach salad on this sunny, cool breezy day.

On April 14, 2016

Canal House Cooks Lunch: fried bread, mayo, arugula, and thick-sliced peppered bacon sandwiches.

On April 12, 2016