After much preparation, the aroma of Lamb in my oven seemed to fill my house, accomplimented with the smell of thyme and garlic, i removed if from the oven and placed it on the charcoal grill to finish off, while which i finished off the coriander and curry rissotto, and had just enough time to cook off some fresh asparagus, and finished cutting up a cantelope, befor guests arrived. So i popped a bottle of cabernet, kicked on some " chill tunes", and made the last preparations to my puree, and dinner was served! and boy was it ever divine!
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