My cooking development is about five years behind Mark Bernstein's but we're walking the same path, particularly:
- For the price of takeout, you can splurge on ingredients almost every day and still wind up way ahead.
- OK, doc. Steak, and buttery biscuits, and bacon in the turnips, and more butter in the tart crust. And wine. It’s still healthier than fast food. Even out the strain. Tomorrow you can grill some fish, and worry about the mercury instead.
At this point, however, the most I can handle most nights is one good dish combined with two other things courtesy of my friend Trader Joe.
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