Orzo salad and a lemon verbena baked custard
Well written Lilly! I hope you’ve enjoyed yourself doing this. Lovely recipes.
Yes, very nice recipes. However: "blood temperature"? Wot?! (Can pasta water "salty like the sea" be far behind?)
I like blood temperature - it's useful because it is easily gauged by a finger. I can 100% guarantee my pasta water will never be salty like the sea, because I cook pasta by absorption and it would make it totally inedible!
Ok, I see your point. And I‘m glad about the pasta water.
Well written Lilly! I hope you’ve enjoyed yourself doing this. Lovely recipes.
Yes, very nice recipes. However: "blood temperature"? Wot?! (Can pasta water "salty like the sea" be far behind?)
I like blood temperature - it's useful because it is easily gauged by a finger. I can 100% guarantee my pasta water will never be salty like the sea, because I cook pasta by absorption and it would make it totally inedible!
Ok, I see your point. And I‘m glad about the pasta water.