To decide on a menu is to synthesize ingredients, recipes, and personal preferences . . .
I put away the goods, starting with perishables and ending with preserves – as if three unrefrigerated minutes makes a world of difference to a pork chop. Any ingredients intended for dinner I left on the counter. I needed to take an inventory of my spoils and cross-reference them with potential recipes . . . to be continued . . .
Thursday, March 12, 2009
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment