Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht,TheNetherPharkinglands
Padawan and I had dindon au vin (turkey with wine) for lunch...served with mac 'n cheese (parmesan).
At CharredApron's place we had mussels with garlic/parsley butter and toast for starter and paella for dinner.
I made a bouillon for the rice made out of lePhtover smoked langoustine shells and lePhtover smoked pork ribs...and oPhcourse some veggies and aromatics.
The brown part on the right of my plate is "soccarat"...the crust from the paella.
Dessert was creme brulee.
At CharredApron's place we had mussels with garlic/parsley butter and toast for starter and paella for dinner.
I made a bouillon for the rice made out of lePhtover smoked langoustine shells and lePhtover smoked pork ribs...and oPhcourse some veggies and aromatics.
The brown part on the right of my plate is "soccarat"...the crust from the paella.
Dessert was creme brulee.