I had a few friends over the other night and cooked another fabulous meal from the Lucques cookbook.
The first course was roasted asparagus with prosciutto and whole grain mustard cream.
Braised chicken with date salsa on Israeli couscous with saffron onions, and Tuscan kale
Homemade double chocolate cake
1 comment:
Wow. That all looks really good. Sorry I missed it.
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