Zosherooney wrote:Don't fancy the sweetbreads but everything else sounds
Properly cooked veal sweetbreads are the food of the gods

Can't remember what we had for lunch yesterday , but supper was some spring lamb cutlets, marinated in EVOO and lemon with rosemary and garlic and cooked quickly on the griddle so that they were crispy on the outside and pink on the inside ... we had them with a big bowl of ratatouille and new potatoes baked in the oven with olive oil and lemon.
Today's lunch was lettuce, pea and mint soup (using the last of the Cos lettuce in the garden)
and supper was linguine with courgettes, confit tomatoes, peas, spring onions and black olives cooked briefly with a couple of anchovy fillets and and a few chopped capers
