Hmm . . . it's Cooking Saturday. In case you didn't know, it's when I tune in PBS and watch all the cooking shows and cook right along all day.
Brigitte's not here and I have no one to impress, so it's experimentation time . . . if it's lousy I'll just dump it and no one will be the wiser.
But on today's menu is duck breast in Shiitake and Pleurot Tarragon-cream sauce with three-cheese scalloped potatoes and superfine green beans . . . well, all good and well, until the bacon came along.
Yep, you read it right. My little eye espied the bacon, sitting frozen forlornly in its extra-thick glory, and I vowed to myself and it that I would not leave it there a minute longer. (Hell, I don't mind being dead and sliced up, but dead and sliced up AND frozen? Mercy).
So dinner has become BACON-WRAPPED Duck Breast with three-cheese scalloped potatoes WITH BACON and superfine green beans.
I'm up to my neck in it as I type. I'm documenting all with the camera, so look for a juicy update later today. I weighed 163 yesterday, but I'm going to weigh 263 tomorrow.
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