Wednesday, August 31, 2011


Marcella kindly posted this on my wall:

If you love risotto, you might like succotash, assuming you have wonderful corn and fresh young beans or peas in Brisbane. First cook the peas/beans, then puncture the corn kernels to release their milk, then scrape off the kernels too and add them to the cooked, drained peas/beans together with whipping cream, butter, salt, pepper. Cook for about 8 minutes, stirring constantly. It's delicious. Please don't add cilantro.
2 hours ago · · · See Friendship

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