No I made it from scratch with egg yolk, kerry gold, lemon juice and a bit of white wine vinegar :) it was the first time I didn't need to have the steps, measurements etc in front of me too I was delighted how well it turned out
Oh it was so good, the taste of the crisp sage leaves with salt was delicious I ate some just waiting to cook the pasta and it was hard not to finish them all while cooking.
Yes small portion for lunch, I've had sage butter gnocchi before and that usually works well as a small portion too
It was always on my list, I studied her in school for poetry for my leaving cert and she is my favourite poet. I only got to it last year and it was really enjoyable and also harrowing, the bit about the basement just hurt in my core. I can't identify with OP as I have not experienced deep depression but it was a revelation into her life and poetry. It strikes me as fascinating that she was seen as an amazing talent at the time while alive (I also find her work amazing) and awarded so much opportunity but in her book it just comes across as 'oh well whatever'. It's so sad she could not appreciate her own genius. But I wonder how many true artists really do realise their own worth
[Homemade] My take on eggs benedict: quail eggs, crisped serrano ham, oven toasted ciabatta
[Homemade] Linguine with truffle oil, parmigiano and manchego chesse and sage crisps with sea salt
FantasticMrsFoxbox OP t1_j8a21lk wrote
Reply to comment by chaosdivn in [Homemade] My take on eggs benedict: quail eggs, crisped serrano ham, oven toasted ciabatta by FantasticMrsFoxbox
Yes I did have some extra for the bread later 😋