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| The past few weeks of warm weather and rainy days followed by sunny days has seen my sage triple in size. Its purple flowers are lovely but it's the pungent leaves I covet! |
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| For an easy meal, simply allow a generous knob of unsalted butter (I used about 125g here) to froth and just start to brown. Add fresh sage leaves and fry for just a minute until they begin to crisp. Tonight I also tossed in a few capers and roughly chopped flat leaf parsley for good measure. Good salt and ground pepper is a must. Other possible additions are garlic and/or pine nuts. It all comes together in minutes. Don't burn the butter - you want nut brown. |
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| Ta da! So easy - throw it all together with a bit of Parmesan on top and serve with a green salad. Tonight's lettuce is from our own garden - I feel so smug! We matched it with a local wine - a 2010 Angullong Sauvignon Blanc from just up the road in Orange, NSW. Great family dinner outside as the sun set over the vineyard and the chooks scratched around the garden. We love (almost) summer nights! |
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