So did you eat the squid ink pasta? I had never heard of it until recently and Corey and I both hated it, but that might have been the way it was prepared.
So you have to make all that you're going to photograph? You'll be like Julie and Julia, except different. And because you're my friend. Although I think it would be cool to be friends with Julia Childs, even if she has gone to the great kitchen beyond.
Hey that squid pasta stuff actualy looks pretty good.
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.buy fresh blue cheese[url=http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx]buy fresh blue cheese[/url]http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx
Post a Comment