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!
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.
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