I'm gonna make poisson a la creme tomorrow, and start curing some gravlax tonight. I can't wait :D
Hmmm... I wonder how poisson a la creme garnished with gravlax would be?
Thoughts on Turning 59...
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Usually on my birthday I have a keen sense of never being this old before.
This year, however, I seem to have a much stronger sense that I'll never be
th...
3 weeks ago
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