No, not Sidney Poitier. So...I've kind of been on a creative culinary binge lately and am imagining dishes as if I were the Chef at a 5-star restaurant. Not that they're remotely of the same caliber, but these creations are seemingly just as complicated and are ever-the-more time-consuming. Especially when I'm cooking for just one...
TONIGHT'S MENU:
*Pan Seared Muscovy Duck Breast with Crisped Skin layered with a Chardonnay Shallot Buerre Blanc and Fresh Sage Leaves
*Side of Julienned Green Bell Peppers sauteed al dente with Meyer Lemons and Whole Garlic Cloves
Who's hungry?
1 comment:
what time? what kind of wine should i bring?
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