In the morning, we sliced all the vegetables and layered everything up in a pot with a GLASS of Riesling. On the WAY to church, we dropped it off with the baker, who sealed the lid with a strip of dough and put it in his oven for a COUPLE of hours. We picked it up at 12 o'clock and took it home to eat with MUSTARD and SALAD.
Author - Jean-Georges Vongerichten
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