[Leica] IMG: more confinement food

[Nathan Wajsman]

Well, we are not really confined that much, except that we cannot be out and about between 11 p.m. and 6 a.m., and we are not allowed to leave the Valencia autonomous community. But aside from that, life continues. Still, as long as there are restrictions, and going out to eat is a bit iffy, I continue to cook at home more often than ever, and part of the fun is to try recipes I find in various places, often in the NY Times cooking section. This is the case with the two dishes I made for dinner last night. It was a real Mediterranean dinner: a Greek appetiser followed by an Italian main dish. Both were delicious.

A real Greak salad (the active ingredients are the cucumbers, tomatoes and green peppers, capers and kalamata olives, red onions, garlic and of course feta plus a vinegar-olive oil-oregano dressing):
https://www.greatpix.eu/All/Cooking-in-confinement/i-h5zKq2D/A

An Italian pasta and chick pea stew:
https://www.greatpix.eu/All/Cooking-in-confinement/i-7HmW4n5/A

Recipes can be found on my word blog:
https://nathansmusings.wordpress.com/cooking-in-confinement/

Bon appétit!

Nathan

Nathan Wajsman

Alicante, Spain
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