May 3, 2005


To go with last night mussels (Basquaise, this time, with roasted pepper and onion and garlic and wine), I took a stab at tartiflette.

Eat. Drink nice wine. Worry tomorrow about serum cholesterol, which may in any case be highly overrated and not tied to dietary cholesterol anyway. And you aren't gonna eat this every day.

The interesting thing: I have absolutely no idea how this is supposed to look or taste. Pretty much like Clotilde's parmentier, but there I had a picture and there weren't enough ingredients or steps to wander very far from the straight and narrow of Clotilde's intention. Here, I'm wandering so far that I might not even be in the right township. It's late, the store has no reblochon, what's in the frig?