When it comes to biscuits, bacon, baked French toast and fruit salads, pulling it off is obvious. This is one of those times.Īs I mentioned yesterday, I’m all about hosting brunch, but only if I can make everything in advance. The rest of them, however, caused me to become consumed with regret when I think of all of the times we could have already consumed mindblowing butterscotch, caviar-esque creamed mushrooms and speedy, rich biscuits but did not know of them yet. A whole lot of them, mostly things I have spared you, did not exactly age like fine wine, as they say fillings ran, vegetables never caramelized, spiced mixed nuts were grimy and cookies were painfully sweet. ![]() I have spent the last few months unearthing recipes I’ve had bookmarked for an eternity.
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