Let’s start off by stating the patently obvious – this dish isn’t likely to have chef Thomas Keller banging on my door, frantically begging me to hand over the recipe any time soon.
Daylight savings time. It’s supposed to herald the return of Spring, non? Summer just round the next bend in the road? Eh?
Better weather? The death of Old Man Winter, stuff like that? That’s what I’ve always believed to be the case, anyway.
Obviously someone in the Weather Planning Department never got the memo.
When we buy a new cookbook, we usually find that we’ll pick up one new “keeper” recipe from it.
This was certainly the case when, some years ago, we picked up a rather large tome named “Food Of Eastern Europe”.
Of all the recipes in the book, this one, for a Serbian Meat Loaf, is the one that we come back to again and again.