Blogs » Food and Drink » In the Kitchen
Posted on June 30, 2009
by Cris Bisch
Fond memories of a pleasant summer evening on the coast of France, sitting under a shade tree sipping chilled white wine from the region and enjoying Vickie and Bobbie's cold buttermilk soup, served with a baguette from the local bakery in La Bernerie.
1 - 1/2 pounds shrimp, cooked and chopped
1/2 medium cucumber, finely diced
1 tablespoon minced fresh dill
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon sugar
1 quart buttermilk
Mix together the shrimp, cucumber and seasonings; stir in buttermilk and chill thoroughly. Yields: 6 portions
This recipe is from M.F. K. Fisher's The Art of Eating, How to Cook a Wolf, page 217.
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Mostly Green - Every day, I learn more about what it means to care for God's creation and what I "need". Living a healthy, green and sustainable lifestyle is a process of changing... and surrendering to the blessed loss of "want". More About Cris »
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