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Dinner in spring is always a little complicated, you have to resist the temptation to just prepare instead of cook. Cold cuts, salads etc. are easy to do when it’s 30 degrees and doesn’t heat up the house. But you run out of ideas pretty quick.
Tonight’s dinner was delicious. Rib eye steak, a garden salad with cucumber and avocado, and slices of fritter made from carrot, corn, shallot and paprika. If you’re curious. Here’s how to do it.
