Thursday, February 26, 2004

I just finished the last of the Avoglemono soup, and it was absolutely delicious with some leftover couscous and broccoli. I should credit my ex-boyfriend E for letting me try it. I did some adjustments to his recipe, but I basically picked up the technique of using the whipped egg whites to enhance the creamy and light texture of the soup. A girlfriend of mine noted the other day how odd it was for a nice Asian girl to be so adept at cooking Mediterranean fare. I simply answered, "Hey, my tastes in cuisine are just as varied as my taste in men." "Yeah," she replied. "If that's the case you it's a wonder you don't live on a sole diet of schnitzel and sausages." Pah-leeeez!

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