I’ve written before about how much fun Sara and I have together in the kitchen. This past weekend, we cooked more than yesterday’s post (and my Instagram feed full of blue skies and cocktails 🙂 might’ve suggested. But it wasn’t until Monday that we cooked together. For brunch, we made a spinach mushroom strata and sangria. It was delicious (especially accompanied by a mini-marathon of the last season of Sex and the City episodes). and you’ll have to take my word for it since I forgot to take photos.
So I made up for it with dinner. a very non-traditional 4th of July menu, featuring fresh produce and bread from Sunday’s market, leftover burrata from Friday’s dinner and a pork loin with garlic, thyme and rosemary (that Sara wanted to learn how to make).
It took a little bit (and we had a few dishes to wash), but it was worth every minute.
Sara also made a rhubarb compote, which she served with a dollop of greek yogurt just before the fireworks started. Perfect ending to a lovely meal.