fourkindsofhotsauce
fourkindsofhotsauce:

A slightly weird-o but delicious salad for lunch: baby greens, a tiny-yet-perfect avocado, sliced persian cucumbers, and a dressing made with tons of dill and the last of the walnut mustard I brought back from Paris form the bottom layer; on top are croutons made by toasting a slice of this beautiful bread in bacon fat in a cast iron skillet, a poached egg, and some Tapatío, of course.

Inspired by the eternally-inspiring Needs More Salt, I’ve started a little food blog thing. Let’s see if I can keep it up longer than I ever did with my high school attempts at keeping a diary.

fourkindsofhotsauce:

A slightly weird-o but delicious salad for lunch: baby greens, a tiny-yet-perfect avocado, sliced persian cucumbers, and a dressing made with tons of dill and the last of the walnut mustard I brought back from Paris form the bottom layer; on top are croutons made by toasting a slice of this beautiful bread in bacon fat in a cast iron skillet, a poached egg, and some Tapatío, of course.

Inspired by the eternally-inspiring Needs More Salt, I’ve started a little food blog thing. Let’s see if I can keep it up longer than I ever did with my high school attempts at keeping a diary.