troutcaviar blogspot.com

Trout Caviar

Sunday, August 9, 2015. My current culinary obsession is a simple mix of chopped parsley, minced garlic, olive oil, salt, and a splash of red wine vinegar. We call it green sauce. To call it salsa verde would give it some exotic flair, but also create confusion between the Italian version which, like mine, is mainly herbs, and the Mexican, which has a tomatillo base. Whenever I make green sauce I cant help thinking of a Waitrose. Fresh romano beans, tomatoes, corn on the cob, new potatoes and mild sw.

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Trout Caviar

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Sunday, August 9, 2015. My current culinary obsession is a simple mix of chopped parsley, minced garlic, olive oil, salt, and a splash of red wine vinegar. We call it green sauce. To call it salsa verde would give it some exotic flair, but also create confusion between the Italian version which, like mine, is mainly herbs, and the Mexican, which has a tomatillo base. Whenever I make green sauce I cant help thinking of a Waitrose. Fresh romano beans, tomatoes, corn on the cob, new potatoes and mild sw.

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This web page troutcaviar.blogspot.com states the following, "Sunday, August 9, 2015." We saw that the webpage said " My current culinary obsession is a simple mix of chopped parsley, minced garlic, olive oil, salt, and a splash of red wine vinegar." It also said " We call it green sauce. To call it salsa verde would give it some exotic flair, but also create confusion between the Italian version which, like mine, is mainly herbs, and the Mexican, which has a tomatillo base. Whenever I make green sauce I cant help thinking of a Waitrose. Fresh romano beans, tomatoes, corn on the cob, new potatoes and mild sw."

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