Tuesday, May 13, 2014

Contemplating: Eating

Lemon olive oil cake with lavender. This is my take on a recipe from David Lebovitz, in which I substituted lemon olive oil for his regular, Anson Mills fine corn meal for the polenta, and dried lavender for the rosemary—after having had the deliciousness that was an olive oil cake with lavender at Marco’s last week. (Where I also fell in love with the Carolina Gold rice with vinegar but haven’t been able to duplicate that at home yet. I’m trying.)   

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