(no subject)

Date: 2010-10-09 04:03 pm (UTC)
You're very welcome. I'm not wild about Midori either - too sweet for me - but balanced with something sour/bitter, who knows?
For my first recipe for the local market I'm doing them for has a pasta made with parsley and lemon, combined with oven-roasted delicata squash basted in EVOO mixed with honey and red wine. The contrast between the caramelized squash and the lemon in the pasta = yum.
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