To keep the vegetarian meals rolling how’s about some of my wife’s ratatouille prepared with the last of this season’s garden produce. And to accompany it I whipped up a slab of cornbread (butter delivery device) and both cooked in each of our great-grandmother’s Griswold cookware. We devoured this on our own chilly Monday evening and the special ingredients that she adds to give it a little bit of “heat” (per my request) did not hurt.
Notice the layers of “flavoring” that comes from a century of lovingly prepared family meals in that cast iron skillet. How could one ever cook in these and not think about the family members and friends that have eaten meals prepared in ‘em?
Pretty good eats.