a way of using excessive vegatables
Posted: Thu Nov 13, 2014 6:58 pm
We have been out today for one off our usual " menue del dias" we treat our selves most weeks to one ,they are a dinner time menu , most of the restaurants around us do them on weekdays to keep the tills chirping mostly 3 to 4 courses normally 2 to 3 different choices for each course with wine and water for anything from 10 to 15 euros per head we have never had a bad experience todays was a cracker and has given me ideas on hows to use all the things we grow, first course was fruit juice bit strange but no problem
second course we where given a choice salad or minestrone , the 4 of us thought soup would be nice so we orderd the minestrone, all this was done verbally and none of us can speak catalan the young waiter can but cant speak english, the minestrone came, it was a large bowl of every vegatable known , boiled to the point of just holding together but served dry no stock just dry, so we did what the locals did loads of salt and pepper and lots of olive oil and used a fork to eat it , it was good ,strange but nice, so when you have a glut of vegatables try it ,but I think they would be better more aldentia,
second course we where given a choice salad or minestrone , the 4 of us thought soup would be nice so we orderd the minestrone, all this was done verbally and none of us can speak catalan the young waiter can but cant speak english, the minestrone came, it was a large bowl of every vegatable known , boiled to the point of just holding together but served dry no stock just dry, so we did what the locals did loads of salt and pepper and lots of olive oil and used a fork to eat it , it was good ,strange but nice, so when you have a glut of vegatables try it ,but I think they would be better more aldentia,
