My latest library book fell open to the chapter on onions, garlic, and leeks, right to a simple recipe for Pink Pickled Onions. I had all the (six) ingredients (I love it when that happens), so I could just whip it up. This is the kind of thing to always have handy in the fridge. It's from the book How to Pick a Peach by Russ Parsons.
No comments:
Post a Comment