Now chilling (raw, don’t worry that I massively undercooked these) in anticipation of a quick fry at dinner tonight, the fava bean burgers with spinach, potato, cumin, coriander, fennel and garlic. Aren’t favas the prettiest color of green? They just scream, “spring! health!” I added some lemon juice to the recipe but otherwise am going to trust in Yotam. Did anyone see him written up in today’s NYT Dining section? So cool. Christine, you are so current. Thank you for introducing me to this chef!
In other news, we have stairs and two railings on the deck. It no longer feels like a death trap for children, and it looks fab!