From the Risbridger, I made a squash and chickpea pie for supper tonight: onions, garlic, squash, chickpeas, Parmesan, heavy cream, white wine, thyme, smoked sea salt and nutmeg with a puff pastry top.
When you’ve ignored cookbooks as fascist rigour all your life, it’s a whole new world once you let your guard down.
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I am Peter Rukavina and this is my blog. I am a writer, letterpress printer, and a curious person.
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Comments
I've got the book on hold at
I've got the book on hold at my library and am looking forward to reading it. As an aside, I bought the ice cube tray you wrote about a while back and it is a game changer, so thanks for the recommendation.
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