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between a roux and a bechamel

Monday, January 26, 2009

Cook this, cook it now

Over on the IFA, I wrote up the phenomenal meal I made last night (roast lamb leg, roasted veggies, mint chutney -- and the unmentioned pear/greens/blue cheese salad and appetizer of lentil soup). Go read it. Go cook it. Thank me later.

1 Comments:

Anonymous Anonymous said...

There is a reason why the yougurt marinated lamb won the challenge on Top Chef... Jamie Lauren FTW.

1:53 PM  

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