I don't normally try to taunt you guys, but I can't resist. After 5 hours in the oven with brown sugar, cumin & smoky paprika rub, this pork roast looks ready to eat! Sadly my wife is visiting her dad, so I guess I'll have to eat it all myself ... Caz
to last for so many years you have to be good. And my little sushi place is beyond good. The even created a sushi academy to train young chefs but in the trendy times we live in.... In any case i put my place up against any sushi place for quality and por
after digging out the Vincent Girardin Corton triggered by Henry’s post i found a few more wine i need a special occasion to drink. But i nay have waited a little too long. The last pair should be good for a little longer.
Friday evening at La Maree,a cosy seafood restaurant off Sr Catherine's place with a crab salad and a delicious 'Lotte au Poireaux' which they do so well, which was aptly accompanied by a young fruity and minerally Bourgogne blanc from Vincent Giradin.A g