As it's almost summer, hearty stews are ruled out which is a bugger as they're usually excellent for feeding more than one guest, but but but - and a recent experimental tomato, red onion and crem fraiche tart might just do the job. Especially if I throw in a dessert and don't cock about with baking beads and shrinking pastry.
Luckily practice makes perfect, and this time it's aces - behold its baked, thyme-y genius!
For dessert (because it's fruit-based - thanks la Mitfords!), we have experimental Jilly Dupliex plum salad with homemade cranberry jelly, sprinkled with blueberries.
It's okay-ish. The plums, care of my mother, are brilliant but the jelly is only 99% set and three bottles of wine in, it's a little on the delicate side. People seemed to like it though, even if Kate looks like she's passing out:
Food of the Milos
The usual panoply of snacks, cheese, avocado, babyccinos and cake aside, today's highlight is dinner - an experimental polenta-based pineapple and salami pizza. He eats most of his portion, but to be honest daddy eats the majority ably assisted by the anas.
As it handily used-up the packet of polenta in the cupboard, I don't think we'll be having it again. Until I get a pizza stone that is, because that will guarantee it crisping.
sources
tomato, red onion and creme fraiche tart - Delicious, 2005 or 2006
plum salad with cranberry jelly - Jill Dupliex, Delicious, October 2007, p138
polenta pizza, I think I looked it up on the Delicious website?
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