With my, uh, recent acquisition of additional free time I've decided to push my cooking efforts further and blog my excursions. Thusly I present to you
Plate of the Art
Day 1 brought the wonders of bruschetta on focaccia.
Day 2 is polenta with mushroom ragout.
Who knows what the future will bring, but whatever it'll be, it'll be Plate of the Art!
Plate of the Art
Day 1 brought the wonders of bruschetta on focaccia.
Day 2 is polenta with mushroom ragout.
Who knows what the future will bring, but whatever it'll be, it'll be Plate of the Art!
Recently Spotted:
*crickets*
Sweet thanks! I'm gonna try it out myself and then I shall be known as Señor Pizza.
Tabasco integrates well into red sauces. Also good on pizza. Though I don't think I'd be too eager to have it as an outright substitute and say eat linguine coated in Tobasco.
It is a great way to revive leftovers. Though lately I have been throwing Jalepeno Tabasco on everything other than cereal just to see if I still feel.
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