Menu:
Slow-Cooked Pot Roast with Medley of Mushroom Gravy (Cremini, Shitake, Portabella)
Creamy Parsnips and Pear
Lemon Butter Asparagus
Strawberries and Fresh Cream
I’m excited about this meal. I’ve never worked with parsnips before. They’re delicious! I tried going for seasonal ingredients that bridge the Winter to Spring months.
Guests: Amy and Gina, Me, Mason and Sonny
Wine: Central Coast Petite Syrah- Cupcake Vineyards- 2007
YUMMMMMMM!!!!!!
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