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- Thread starter r464
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When you are starting with a proper mirepoix, garlic, thyme, and Bay leaf, you are off to a proper start...
I can't really do a "proper" cassoulet due to Mrs. Scrub having a few dietary issues. But this variation has worked well in the past. Garlic and Gruyere chx sausage, one duck leg, on duck breast. A little tomato, heavy on the mirepoix veggies to make up for the fact we aren't going to eat any freakin' salad with this. And a loaf of olive flecked ciabatta.
Have done it with lamb shank in the past, and that turned out pretty frickin' tasty.
thought you were eating on the floor until i realized the cat was on the table
need to know more about whats in the bowl tho
All the entrances to the buildings on this street face other streets. So they never named the street. However since the train station that was there was named Iroquois. Folks started calling it Iroquois Street even after the station closed in the 80's. The little square on the window on the left is where they hand you the weed. Nicks are $10 and dimes are $20 still to this day....
you made me go back and look. I hadn't noticed the "arrière plan" before. now I need to wash my eyes. thanks.
Smoked chipotle Gouda, Muenster, Brie, parmesan. Oyster & shitake 'shrooms, peas. A bit of mustard.
Happy bewbs?