by Yiyin Zhang
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMhTMPpeNKdGYKVl8ezH_Tf_Shtg1FJhnyq0chAWfCALUGXq6nSeN25Jyayy4Frnwu7K-RexaH-SrmY-elSgHT9OovNrtoY_mlQMgUOUm8dq51NlpSNzKvZkpqbm_T-FqRjZDJhTbz3s/s1600/93811306_259326285233853_3037452320755390648_n.jpg)
...I’m a fan of Wasa crispbreads - they’re fantastically dry and will suck all the moisture from your mouth, but it also means I can leave the package open for two weeks and they won’t get stale...Eating in the time of COVID-19: tinned fish (we had smoked salmon and sardines that had been sitting in the pantry for ages), crackers (I’m a fan of Wasa crispbreads - they’re fantastically dry and will suck all the moisture from your mouth, but it also means I can leave the package open for two weeks and they won’t get stale), pickles (I used gherkins and capers), whatever fresh produce/herbs you have on hand (I had radishes, red onion, dill, and a very old lemon), and some type of creamy spread (I softened butter and sprinkled Maldon sea salt on top). Decided to throw on a jammy egg last minute. Super delicious.
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