“Bury style black pudding with broad beans cooked in vegetable bullion (o). With some of the white cote du Rhone from last night. The pudding was a bit too bready but was still very flavorful. Matching it with the broad beans was a good idea. A little bit of hot sauce set the whole thing off quite well against the wine. #foodie#slowfood ”, in a comment on
Mark Chassy's
post “https://plus.google.com/109806902580350204340/posts/SpHEGwdT5o3”
