|Tonight’s dinner, endives au jambon.|
On the menu — too simple, no way to make a mistake, just the sort of recipe that I need — is endives au jambon with bechamel and a sprinkling of emmanthal to make the concoction come out of the oven appealingly browned on top.
|The grated carrots will be presented on a dish. . .|
We’ll start with carottes râpées, another no-brainer, with my viniagrette. I recently bought a little machine — manuel — which makes the grating part extremely easy.
|My absolute favorite, a chausson aux pommes.|
Dessert is to be negotiated. An apple tart perhaps? We’ll pass by the boulangerie for a baguette and breakfast goodies like pains aux chocolat, chaussons aux pommes and maybe even croissants.
We shall see. . .