Sunday, May 18, 2008

Don't eat me!

Sorry. But you tasted so good. Especially with those Jerusalem artichokes in background. If you don't recall, I pan steamed you in white wine, thyme, and some butter, which reduced to a pretty good sauce for your deshelled meat and some pasta, especially after it was fortified with the not-to-be wasted tomalley, which was stirred in at the end of the sauce's cooking.

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