Organic heirloom red fingerling potatoes roasted with lardons of homemade miso-cured maple-smoked bacon, fat cloves of garlic, and branches of rosemary are very, very good.
That is all.
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An improvised, intermittent, and utterly unscientific gastronomy journal by an artist who should probably be painting right now
Header photo by Jennifer May
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Validation
4 comments:
Yeah. I can see that.
And that's enough.
add a poached egg and i'm on my knees
It was almost enough; I actually served them with burgers- which didn't suck- but they kind of stole the show.
This bacon and I are going to rule the WORLD.
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