I celebrated New Years Eve (hogmany). I cooked like a dervish there was Talapia in a white wine sauce, Venison and chicken in a maple surple sauce (two separate sauces, the venison's sauce was more tangy). Pasta with a pine nute lemon and olive oil sauce. And for me lots of veggies: potatoes and rosemarry, turnip and cheesy goodness, asparagus
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:)
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(I need to feed you Sortilege sometime, if I have not already done so. :)
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