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the oyster
You can riff on them endlessly with toppings and fixings—add mini meatballs
a couple small spots to left side of front jacket panel (see photo)
but are always low fuss and served barely embellished—an easy feat to pull off for the relaxed host at home
she makes getting healthy effortless
(Jewish) Viviane A. Miner with Linda Krinn. From My Grandmother's Kitchen: A Sephardic Cookbook Bordeaux the oysterIllus. with photographs. Dec. wrappers. First Edition. Gainesville, FL (!): Triad Publishing, [1984]. A fascinating book about Jewish food from Turkey, Greece, Bulgaria, Romania, and Spain. Bulemas, albodingas, bourekitas espinaca, vinaigra, etc. Mild sinning to spine, otherwise very good. (64)
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