On a more recent note, here are two brief highlights of today’s cooking. Brunch was simple after my breakfast smoothie. I sautéed small white button mushrooms with garlic, sliced a little Tomme de Brebis sheep’s milk cheese from Corsica, and laid it on some toasted Clear Flour Ciabatta.
Dinner was more complicated. I had some superb Portuguese dried chickpeas which I had cooked yesterday, so I prepared a Greek style Chickpea Soup. I started with this recipe from Food52, cut the quantities down, and added some sautéed eggplant, zucchini and yellow pepper cubes. The results were very satisfying, served with lemon wedges and toasted Rustic Italian bread from Clear Flour.