I went bicycling up to Missegre, and found the first blackberries of the season, which gave me inspiration for a dessert for our Tuesday feast. Fabienne and I put together this fantastic feast: 
Escalivada, a Catalonian vegetable roast with eggplant, onions, fennel, garlic, and red pepper. 
Fingerling potatoes.
Stuffed market sardines with chives, thyme, mint, bread crumbs, garlic, and egg. 
DESSERT: Two types of ice cream, served as ice cream sandwiches in dark chocolate cookies. Blackberry mint (with garden mint), and roasted almond- wild plum. Success!
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Comments

03/13/2011 8:35pm

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