Snack-a-licious! This is leftover pureed Royal Coronas with some smoked bittersweet Spanish paprika, topped with some lump crab, drizzled with Bariani olive oil and then finished with endive from California Vegetable Specialties (endive supplier to the stars!) for dipping and scooping.
2 Nights later: Leftover crab
Mini tortillas, Happy Girl salsa (I was too lazy and it’s very good), the leftover crab and just a smoodge of crema. I’m pretty sure smoodge is a real word.
Would that 3/pd Purslane add to the dish! I wonder>
YUMMALISHISH! I’m pretty sure that’s a real word too — at least when it’s used as an exclamation to a wonderful recipe!
Rebecca Katz