what we made for lunch 05.03.12

By steve_ny | Published
May
25
2012

a classic – smoked salmon and chevrie goat cheese on toasted rustic brown with a dollop of sour cream, sliced jalepeno pepper and cornichons along with a mesclun salad

This entry was posted in chevrie goat cheese, smoked salmon, spring Brooklyn, spring lunch.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*