Friday, September 02, 2016


After years making do with a parmesan grater, finally got a proper lemon zester. And what a difference it makes! Our maiden voyage was Yotam Ottolenghi's stupendous pasta with walnuts and lemon (zest and juice, along with ample sage, parsley, butter, cream and shaved parmesan), which lifted eight people into an ecstatic trance tonight.

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