Tuesday, July 12, 2011

In a perfect world, lunch would be thus . . .

Perfectly ripe slices of melon gently embracing succulent parma ham doused in port. Pair that with a crudo raw tuna and seaweed salad studded with chopped mangoes and one perfectly fried squash blossom.  Oh - and it must be served on a heart-wrenchingly picturesque island off the coast of Cannes in the south of France.  Too much?

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