Ron is retired and I am not, which is why he often cooks dinner for me while I recline on the couch complaining incessantly about my busy day. If I had cooked this dish, I would have made a lah-dee-dah compound butter with fresh herbs, but Ron whipped up a melted herb butter with a little ingenuity and a few dried herbs from his cupboard. It was delicious.
Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way
through George Brown College’s culinary program with a focus on food
writing and wine. Nancy cooks by the code her Italian grandmother
taught her: For the best results, always use the freshest, best ingredients.
She writes for Ohio-based Wine Buzz Magazine and recently published
a short story in Woman’s World Magazine. She is always on a diet.
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