Quote:
Originally Posted by Stitchawl
Veal Cordon Bleu, grilled Portobellos sauteed in wine, baked Fennel with Parmesan, and finished up with Flambe'ed Vanilla-poached pears with Apricot sauce.
Who ever invented eating sure knew what he was doing. It's fun!
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Isn't it? We had a Sunday roast - rack of lamb with mint sauce, roasted potatoes and swet potatoes, and a wedge of lemon-lime tart.