Sunday, July 02, 2017

Coast Kitchen

As for something much lighter (at least figuratively speaking), I could not help but to revisit a roadside memory from coastal California: a garden vegetable frittata with asparagus, peppers and goats’ cheese served with some oven-roasted potatoes, rocket, sour cream and avocado. At some point of course, it begs the question, is this still “breakfast”?

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