Someday I want to write a book about my first time cooking exploits. It will be a combination recipe book and and woman's tell-all with helpful hints like
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Hmm. Justin was doing a Béchamel sauce once, and I seem to remember there was one ingredient that made it perfectly smooth but for some reason wasn't in the printed recipe -- he added it after one botched attempt. I want to say cornstarch, but I'm not absolutely certain. I'll ask him when he gets home.
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