If this isn't a big FU to my cardiologists, I don't know what is
On the menu this weekend: Cooking class tomorrow morning, the art of sauces (mmmm, butter). The milliner is making the meal tomorrow night. Don't know what it'll be, but I'm thinking several courses will be served, and they'll be tasty.Sunday, I'm making cassoulet, i.e. pork belly, pork rind, sausages, and duck confit. With beans. Hey, at least it's better than last year, when I celebrated the big 4-0 at In & Out Burger.
posted by Michel @ 4:12 PM
1 Comments:
Funny - I have an in-and-out burger sticker on my nalgene bottle.
blk
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