With my, uh, recent acquisition of additional free time I've decided to push my cooking efforts further and blog my excursions. Thusly I present to you
Plate of the Art
Day 1 brought the wonders of bruschetta on focaccia.
Day 2 is polenta with mushroom ragout.
Who knows what the future will bring, but whatever it'll be, it'll be Plate of the Art!
Plate of the Art
Day 1 brought the wonders of bruschetta on focaccia.
Day 2 is polenta with mushroom ragout.
Who knows what the future will bring, but whatever it'll be, it'll be Plate of the Art!
Recently Spotted:
travo (2m)
Sweet thanks! I'm gonna try it out myself and then I shall be known as Señor Pizza.
Tabasco integrates well into red sauces. Also good on pizza. Though I don't think I'd be too eager to have it as an outright substitute and say eat linguine coated in Tobasco.
It is a great way to revive leftovers. Though lately I have been throwing Jalepeno Tabasco on everything other than cereal just to see if I still feel.
http://www.bing.com/videos/search?q=johnny+cash+i+hurt+myself+today&FORM=VIRE1#view=detail&mid=83CFBC072169EF821E2583CFBC072169EF821E25